Greek · Dinner
Stuffed Tomatoes and Peppers with Rice
Hollowed tomatoes and a bell pepper are filled with cooked rice, sautéed onion and garlic, tomato paste, and fresh herbs including dill, mint and parsley, then baked slowly in olive oil until the vegetable shells soften and lightly caramelize. Served warm with pan juices.
$4
20 minsPrep
65 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
388Calories
6.8gProtein
15.2gFat
58.2gCarbs
13.1gSugar
7.8gFiber
417mgSodium
0mgChol
2.1gSat Fat
1085mgPotassium
95mgCalcium
2.8mgIron
0mcgVitamin B12
118mgVitamin C
vegetarian
low-calorie
high-fiber
mediterranean
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Preheat oven to 375°F (190°C). Halve tomatoes and bell pepper, scoop out flesh, and arrange hollowed shells in a baking dish.
2
Sauté
Warm olive oil over medium heat, add onion and garlic, cook 4 minutes until soft and translucent.
3
Simmer
Stir in scooped tomato flesh, tomato paste and sugar; simmer 5 minutes over medium-low heat until jammy.
4
Mix
Off heat, fold in rice, dill, mint and parsley; season with salt and pepper until evenly coated.
5
Bake
Pour water into dish base and fill vegetable shells with mixture. Bake at 375°F (190°C) for 55 minutes until pepper skin blisters.
6
Plate
Transfer stuffed vegetables to a plate, spoon over pan juices, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g11 oz white rice, cooked
- 44 medium tomatoes
- 22 medium bell pepper
- 80g80g onion
- 2 clove2 clove garlic
- 2 tsp2 tsp tomato paste
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 1 tsp1 tsp sugar
- 60ml2 oz olive oil
- salt to taste
- black pepper to taste
- 60ml60ml water
