Greek Stuffed Tomatoes and Peppers
Transport yourself to the Mediterranean with these flavorful Greek Stuffed Tomatoes and Peppers, a classic dish brimming with delicious aromas and wholesome ingredients. Plump, ripe tomatoes and vibrant bell peppers are hollowed out and filled with a fragrant stuffing of tender white rice, fresh parsley, mint, dill, and a touch of garlic, simmered in a rich blend of fresh tomato pulp and crushed tomatoes. Roasted alongside golden potato wedges and bathed in extra virgin olive oil, this oven-baked dish is seasoned to perfection with a hint of sugar, salt, and pepper. The result is a comforting, vegetarian-friendly recipe with a burst of Greek authenticity in every bite. Perfect for a cozy family dinner or as part of a mezze platter, these stuffed vegetables can be served warm or at room temperature—ideal for both weeknight meals and special gatherings. Indulge in this hearty, colorful dish and bring the taste of the Aegean to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Large ripe tomatoes
- 4 pieces Large bell peppers
- 100 ml Extra virgin olive oil
- 150 g White rice
- 1 piece Yellow onion, finely chopped
- 2 pieces Garlic cloves, minced
- 30 g Diced fresh parsley
- 15 g Diced fresh mint
- 15 g Diced fresh dill
- 200 g Canned crushed tomatoes
- 1 tsp Sugar
- 1.5 tsp Salt
- 1 tsp Freshly ground black pepper
- 300 g Potatoes, peeled and cut into wedges
- 200 ml Water
Instructions
Preheat your oven to 180°C (350°F).
Cut the tops off the tomatoes and bell peppers, keeping the tops to use as lids. Scoop out the tomato pulp (reserve it) and remove the seeds and membranes from the peppers. Place the hollowed tomatoes and peppers in a baking dish, and set aside.
Place the reserved tomato pulp in a blender or food processor and process until smooth. Set aside.
Heat 60 ml of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute.
Add the rice to the skillet and stir well to coat it in the oil. Cook for 1–2 minutes, then add the blended tomato pulp, crushed canned tomatoes, sugar, salt, and black pepper. Stir to combine.
Reduce the heat to low and simmer the rice mixture for 10 minutes, stirring occasionally, until most of the liquid is absorbed. Remove from heat and stir in the parsley, mint, and dill.
Stuff the hollowed tomatoes and peppers with the rice mixture, being careful not to overfill as the rice will expand during cooking. Replace the tops (lids) of the tomatoes and peppers.
Arrange the potato wedges around the stuffed vegetables in the baking dish. Drizzle with the remaining olive oil, sprinkle with a little extra salt and pepper, and pour the water into the base of the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 60 minutes. Remove the foil and bake for an additional 30 minutes until the vegetables are tender and slightly browned, and the rice is fully cooked.
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature for an authentic Greek dining experience.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3910 mg | 170% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 58.6 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5697 mg | 121% | |
*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.
