Stuffed Tomatoes & Green Peppers Recipe from Greece

September 1, 2010  |  By Peg Kern
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Stuffed Tomatoes & Green Peppers Recipe from Greece

Toasting with the chef during your Greek cooking vacationFresh 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!

Stuffed peppers

Greek Stuffed Tomatoes and Green Peppers

Serves 12
Prep time: 15 minutes
Cook time: 90 minutes
Cook method: Bake

Ingredients
Delicious fresh tomatoes ready for a cooking class.

  • 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

Stuffed peppersWash 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.

Stuffed peppers and tomatoes made during a Greek cooking vacation.If you’d like to try other Greek recipes from Katerina, check out her recipe for Greek Christmas Muffins and Christmas Chocolate.

If you’d prefer a meaty version of a stuffed pepper dish, check out our recipe for Turkish stuffed peppers.

See our cooking vacations in Greece.

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By Peg Kern
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