Stuffed Tomatoes & Green Peppers
Fresh vegetables are popular all along the Mediterranean, making this vegetable-packed dish quite traditional.
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!
- 6 tomatoes, med. size
- 6 green peppers, med. size
- 3 potatoes, med. size
- 1 ½ cup olive oil
- 1 kg. / 35 oz. onion, fine 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 sp. rice for each tomato or pepper
- 1 ½ cup water
- 1 sp. of sugar
- 1 cup chopped fresh mint
- 1 cup chopped parsley
- Salt & pepper to taste
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 tomatoes 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 olive oil and bake for about 1 hour. 30 minutes at 375 . Add water to the bottom of the pan, if required, during baking. This keeps the tomatoes and peppers moist.