Stuffed Tomatoes

Peel shallots and the garlic cloves and finely chop. Rinse the bell peppers, cut in half, remove the seeds and finely chop the flesh. Rinse the tomatoes, cut each a small slice out of the bottom of each and scoop out the flesh reserving the seeds and juice.

Heat olive oil in a small saucepan and sauté the shallots with the garlic until soft. Add the tomato paste, cook briefly, add the rice and deglaze with the white wine. Add chicken broth and the scooped tomato interiors and simmer for 20-25 minutes over low heat.

Preheat the oven to 200°C (approximately 400°F).

Meanwhile, crumble the feta cheese. Chop olives finely. Rinse the thyme and strip the leaves from the branches.

After the end of cooking, mix the feta, olives and thyme into the rice, stir in the sour cream and season with salt, pepper and a little lemon juice.

Place mixture in the tomatoes, place tomatoes in a greased oven-proof dish and bake in preheated oven until the tomatoes are soft, 15-25 minutes.