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Stuffed Tomatoes & Green Peppers Recipe from Greece

Stuffed Tomatoes & Green Peppers Recipe from Greece

Name: Greek Stuffed Tomatoes and Green Peppers
Prep time: 15 min
Cook time: 90 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 6 tomatoes, med. size; 6 green peppers, med. size; 3 potatoes, med. size; 1 ½ cup olive oil; 1 kg. / 35 oz. onion, finely chopped; 100 gr. / 3.5 oz. peppers, finely chopped; 100 gr. / 3.5 oz. zucchini, finely chopped; 100 gr. / 3.5 oz. eggplant, finely chopped; 2 cloves garlic, finely chopped; 200 gr. / 7 oz. tomatoes, chopped; 1 spoonful rice for each tomato or pepper; 1 ½ cup water; 1 T of sugar; 1 cup chopped fresh mint; 1 cup chopped parsley; Salt & pepper to taste

September 1, 2010
Peg Kern

Appetizers & starters
Dairy Free
Gluten Free
Nut Free
Vegan
Vegetarian

Overview
Recipe for Greek Stuffed Tomatoes and Green Peppers

Toasting with the chef during your Greek cooking vacation Fresh vegetables are popular all along the Mediterranean, making this vegetable-packed dish quite traditional. Many of our favorite and most popular destinations lie in the Mediterranean basin and feature Mediterranean cuisine, which is not only healthy but delicious as well. No where is this more the case than in Greece! See our Greek cooking vacations. Try this vegetarian version of a classic Greek dish from Chef Katerina of our Greek Cooking Odyssey vacation. It’s a wonderfully light summer dish!

15 minutes
6 servings
Baking
90 minutes

Ingredients

6 tomatoes, med. size
6 green peppers, med. size
3 potatoes, med. size
1 ½ cup olive oil
1 kg. / 35 oz. onion, finely chopped
100 gr. / 3.5 oz. peppers, finely chopped
100 gr. / 3.5 oz. zucchini, finely chopped
100 gr. / 3.5 oz. eggplant, finely chopped
2 cloves garlic, finely chopped
200 gr. / 7 oz. tomatoes, chopped
1 spoonful rice for each tomato or pepper
1 ½ cup water
1 T of sugar
1 cup chopped fresh mint
1 cup chopped parsley
Salt & pepper to taste

Instructions

Wash 6 medium tomatoes and cut a thin slice from the top of each. Scoop out the pulp, leaving a shell about ¼ inch / ½ cm thick, and chop pulp coarsely, keep everything.
Wash 6 green peppers, cut off the tops and remove and discard the ribs and seeds. Keep the tops and shells of both tomatoes and peppers.
In a pan, sauté 1 cup olive oil, the onions and garlic. Then sauté the zucchini, the eggplant and the chopped peppers. Stir in the rice, add parsley and mint and the half of the tomato mash. Add salt and pepper to taste. Do not overcook the stuffing. The rice should not be soft, it will soften later during the baking time.
Add the potatoes and the rest of olive oil and bake for about 1 hour 30 minutes at 375 F. Add water to the bottom of the pan, if required, during baking. This keeps the tomatoes and peppers moist.