Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Stuffed peppers and tomatoes
Stuffed peppers and tomatoes: a tasty dish that children love. Here’s a colourful, meat-free recipe.
Ingredients for stuffed peppers and tomatoes for 4 servings
1 green pepper
1 yellow pepper
2 big tomatoes
1/2 a cup of vegetable broth
2 cups of undercooked rice
3 spoonfuls of minced parsley
3 spoonfuls of raisins
2 spoonfuls of fresh, minced basil
6 spoonfuls of grated Parmesan cheese
6 spoonfuls of bread crumbs
2 spoonfuls of extra virgin olive oil
2 cloves of garlic
salt and pepper to taste
Preheat the oven at 180 degrees. Slightly oil a shallow baking tray and fill it with peppers and tomatoes cut into halves.
Wash the peppers and cut them into halves and remove the seeds. Wash the tomatoes, cut them into halves, remove the pulp and put it aside.
Heat little oil in a pan over medium heat and add finely minced onion and garlic. Lightly fry them, mixing from time to time, then add the broth, undercooked rice, and the previously soaked raisins. Mix well until the mixture is warm. Put the mixture in a bowl and add the tomato pulp, parsley, basil, Parmesan cheese, salt and pepper. Mix well. Stuff each half of the peppers and tomatoes with the mixture. Sprinkle with bread crumbs and bake for about 30-40 minutes, until the crumbs are golden brown and the vegetables are slightly undercooked.
Featured image © The Culinary Chase
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