Greek Stuffed Bell Peppers and Tomatoes Vegetarian
Delight in the flavors of the Mediterranean with this hearty recipe for Greek Vegetarian Stuffed Bell Peppers and Tomatoes. Perfectly hollowed bell peppers and juicy tomatoes serve as edible vessels for a tantalizing filling of partially cooked long-grain rice, aromatic herbs like dill and parsley, and creamy crumbled feta cheese. Enhanced with the rich flavors of sautéed onions, garlic, and crushed tomatoes, these stuffed vegetables are topped with golden breadcrumbs and gently baked in a bath of savory vegetable broth for a tender, flavor-packed result. This wholesome dish, naturally vegetarian and perfect for meal prep, is an excellent choice for a satisfying dinner or a crowd-pleasing side. Serve warm or at room temperature for the ultimate taste of Greece at your table.
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Recipe Information
Ingredients
- 4 whole bell peppers
- 4 whole large tomatoes
- 3 tablespoons olive oil
- 1 whole yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup long-grain rice
- 1.5 cups water
- 1 cup crushed tomatoes
- 0.25 cup parsley, finely chopped
- 2 tablespoons dill, finely chopped
- 0.5 cup feta cheese, crumbled
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup breadcrumbs
- 1 cup vegetable broth
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and tomatoes. Reserve the tops. Scoop out and discard the seeds from the peppers and the flesh from the tomatoes, leaving a hollow shell. Save the tomato flesh in a bowl for later use.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
Stir in the rice and toast it for 1-2 minutes. Then add the water, crushed tomatoes, and 1 teaspoon of salt. Cover and cook on low heat for 10 minutes, stirring occasionally, until the rice is partially cooked (it will finish cooking in the oven).
Remove the skillet from the heat and stir in the parsley, dill, feta cheese, black pepper, and half of the reserved tomato flesh (chopped). Adjust seasoning if needed.
Place the hollowed vegetables in a baking dish. Fill each pepper and tomato with the rice mixture, pressing it down gently. Leave a little space at the top as the rice will expand while cooking.
Sprinkle breadcrumbs on top of the stuffed vegetables and drizzle the remaining tablespoon of olive oil over them.
Place the reserved tops back on the peppers and tomatoes to act as lids. Pour the vegetable broth into the baking dish around the vegetables, not over them.
Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the vegetables are tender and slightly golden on top.
Let the stuffed vegetables cool for a few minutes before serving. Garnish with additional parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 148 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
