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Greek stuffed peppers and tomatoes

These stuffed peppers and tomatoes are a staple meal in Greek households. Almost every home has its own recipe. They're so delicious with the tomato sauce spooned over the top and a big wedge of feta cheese. Mmmm!
Course Main meal
Cuisine Greek
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4
Calories 697 kcal
Author Helen

Ingredients

  • 4 large beefsteak tomatoes or 6 slightly smaller ones
  • 4 large green bell peppers
  • 6 tablespoons olive oil plus a little more for cooking
  • 4 tablespoons tomato puree
  • 2 garlic cloves
  • 1 teaspoon sugar
  • salt and pepper
  • 1 large onion chopped finely
  • 1 red bell pepper finely chopped (or zucchini if you like)
  • 1 carrot finely diced
  • 10.5 ounces minced beef
  • 1 cup rice I like risotto rice
  • 14 ounces chopped tomatoes (1 can)
  • 1 bunch of fresh parsley chopped
  • 1/2 bunch fresh mint or 1 heaped teaspoon dried
  • 2 to 3 medium potatoes peeled and cut into wedges (not too big)

to serve

  • crusty bread and feta cheese
US Customary - Metric

Instructions

  1. Slice the top of the tomatoes off (keeping each top close to its corresponding tomato), then scoop the flesh out of them using a teaspoon. Leave enough around the edge so that the tomato ‘shell’ stays intact. Put the flesh straight into a food processor* and add the 6 tablespoons olive oil, 2 tablespoons tomato puree, garlic, sugar, salt and pepper. Whizz to combine and make a sauce.
  2. Now slice the tops off the peppers (keeping the tops close by) and scoop out the pith and seeds. Finish by rinsing the insides under the tap, then arrange the empty peppers and tomatoes in a large baking dish (keeping the tops close by).
  3. Now pre-heat the oven to 200C / 390F. Heat up a big drizzle of olive oil in a large saucepan and add the onions, red bell pepper (or zucchini), and carrot. Cook and stir for a few minutes until softened, then add the beef. Cook again, stirring, for another few minutes until the meat has browned.
  4. Add the rice, canned tomatoes, 2 tablespoons tomato puree and about 180 ml / ¾ of a cup of water**, combine well, then cover and leave to simmer on a low-ish heat for about 10 minutes, until the rice is partly cooked. Stir through the parsley and mint, and plenty of salt and pepper.
  5. Use the rice and meat filling to stuff the tomatoes and peppers until about ¾ full***, then cover with the veggie tops. Poke the potato wedges in between the veggies.
  6. Pour the tomato sauce that you made in the food processor all over the tomatoes and peppers and potatoes, along with 250 ml (1 cup) water. Cover the baking dish with aluminium foil and bake for 1¼ hours, removing the foil half way through cooking.
  7. Serve a tomato and a pepper for each person, spooning some of the tomato sauce over. Serve with a wedge of feta and crusty bread.

Recipe Notes

You'll notice that you have far too much rice filling! Freeze it for next time! Simply make some more potato sauce using canned tomatoes instead of scooped-out tomato!

Don’t make the potato wedges too big because you want them to be properly tender by the time the vegetables are baked.

*If you don’t have a food processor, it’s fine to just combine the ingredients in a bowl. The sauce will just be a bit chunkier, that’s all.
**You need enough liquid for the rice to cook.
***The rice will continue to cook and expand in the oven!

You can serve the stuffed vegetables hot, warm, or at room temperature. Delicious any of these ways!

Nutrition Facts
Greek stuffed peppers and tomatoes
Amount Per Serving
Calories 697 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 8g40%
Cholesterol 52mg17%
Sodium 233mg10%
Potassium 1719mg49%
Carbohydrates 70g23%
Fiber 9g36%
Sugar 21g23%
Protein 22g44%
Vitamin A 10255IU205%
Vitamin C 251.2mg304%
Calcium 116mg12%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.