September 16, 2021
Fermentation is all the rage in foodie circles. From kombucha to kimchi, yogurt to sauerkraut, it may seem like the next new food fad. Fermented…Read This Post
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!
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!
Prep time: 15 minutes
Cook time: 90 minutes
Cook method: Bake
1. 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.
2. 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.
3. 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.
4. 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.
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.
By Peg Kern
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