Greek Stuffed Tomatoes and Peppers

Greek Stuffed Tomatoes and Peppers

Greek Stuffed Tomatoes and Peppers might be my favorite Greek dish. My grandmother used to make these and I have been searching the world for the recipe.

 

This one really captures that uniquely “greek” taste.

It has now become one of my family’s favorites!

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Greek Stuffed Tomatoes and Peppers
Prep Time
45 mins
Cook Time
1 hr 30 mins
Resting Time
1 hr
Total Time
3 hrs 15 mins
 

Greek Stuffed Tomatoes and Peppers is my favorite Greek style dish! This recipe is sure to please any Greek food lovers in your family.

Course: Main Course
Cuisine: Greek
Keyword: Greek Stuffed Tomatoes and Peppers
Servings: 8
Calories: 350 kcal
Ingredients
  • 5 medium perfectly-ripe yummy tomatoes
  • 5 medium green peppers
  • 3/4 cup olive oil
  • 13 tablespoons rice really just a 'heaping' tablespoon per vegetable to be stuffed
  • 1 large onion chopped fine (about 1 1/2 cups)
  • 3 garlic cloves minced very fine
  • 1/4 cup fresh spearmint minced (1 1/2 tblsps dried, crumbled)
  • 1/2 cup parsley minced
  • 1/2 cup pine nuts or 1⁄2 cup slivered almonds
  • 1/2 cup Parmesan cheese cut into tiny cubes
  • 1/2 cup raisins
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups water
  • 1/2 cup olive oil
  • 1 tablespoon tomato paste
  • salt and pepper
Instructions
  1. Cut off tops of tomatoes (retain topand carefully scoop out flesh (retain this as well).
  2. Cut off tops of peppers (retain top and remove seeds and membrane.

  3. Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
  4. Take tomato flesh and process it until pureed.
  5. Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
  6. Stuff the vegetables evenly with this mixture. Replace tops of tomatoes and peppers.
  7. Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
  8. Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
  9. Turn off oven and leave in for another hour to 'mellow' before serving.
  10. This is best served slightly warm or at room temperature.

 

Enjoy!

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Cube Steak and Gravy (Crock Pot)

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Recipe based on one by evelyn/athens
Photo by hlkljgk