Yemista - Stuffed Peppers and Tomatoes

This is another Greek dish that we have both tried in the past and decided to do our own take on it.

We cut off the tops of 2 large vine tomatoes (keeping the tops) and carefully scooped out flesh (keeping that as well). We also halved a large red pepper and removed the seeds and pith.

We boiled some Fioli Frkanci (pljukanci) pasta which Babs brought back from Croatia. Meanwhile we sautéd some diced chorizo until crispy before adding a finely chopped onion. Once the onion was soft, we added the tomato flesh along with fresh parsley and mint and stirred for a few minutes. We the stirred in the drained cooked pasta, some blue cheese and seasoning.

We then stuffed the vegetables with the mixture and topped with more blue cheese. They were then baked in a preheated (180°C) until the vegetables could be pierced easily and were cooked through.