Greek · Dinner
Stuffed Tomatoes and Peppers with Rice (Gluten-Free)
Two vegetable shells—one bell pepper half and one large tomato—filled with herbed basmati rice mixed with onion, garlic, dill, mint and parsley, then baked until tender and the skins caramelize slightly at the edges. Served warm with olive oil drizzled over.
$4
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
398Calories
8.1gProtein
10.2gFat
71.2gCarbs
14.8gSugar
7.2gFiber
325mgSodium
0mgChol
1.5gSat Fat
1050mgPotassium
95mgCalcium
3.8mgIron
0mcgVitamin B12
145mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Preheat oven to 400°F (200°C). Slice the tomato top, scoop flesh into a bowl, and reserve the shell. Halve the bell pepper lengthwise and remove seeds.
2
Sauté
Warm 1 tablespoon olive oil in a small skillet over medium heat for 3–4 minutes, cook onion and garlic until translucent and soft.
3
Build
Stir the rice, reserved tomato flesh, dill, mint, parsley, cinnamon, salt and pepper into the skillet off heat until evenly coated.
4
Bake
Place stuffed vegetables upright in a baking dish, pour water around base, drizzle remaining 1 tablespoon olive oil over tops, cover with foil, and bake at 400°F (200°C) for 50 minutes uncovered until pepper and tomato skins wrinkle and char lightly.
5
Plate
Transfer tomato and pepper halves to a plate, spoon over any pan juices, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g basmati rice
- 22 large tomato
- 22 bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp olive oil, divided
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 1/4 tsp1/4 tsp cinnamon
- salt, to taste
- black pepper, to taste
- 1/2 cup120ml water
