Real Recipes From Real Home Cooks ®

greek stuffed tomatoes and peppers

Recipe by
Mikekey *
Seattle, WA

Use a combo of tomatoes and peppers, or all of one or the other.

yield 6 -8
prep time 20 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For greek stuffed tomatoes and peppers

  • 6 md
    ripe tomatoes
  • 6 md
    green bell peppers
  • 8 oz
    tomato sauce
  • 2 tsp
    sugar
  • 1 lg
    yellow onion, peeled and chopped
  • 2 oz
    butter
  • 1/2 c
    chopped fresh mushrooms
  • 1 1/2 lb
    ground lamb (or beef)
  • 1 clove
    garlic, minced
  • salt and pepper, to taste
  • 2 Tbsp
    chopped fresh mint (or parsley)
  • 1/2 c
    long grain white rice, uncooked
  • 1/4 c
    vegetable oil
  • 1/4 c
    toasted bread crumbs
  • 1 c
    water

How To Make greek stuffed tomatoes and peppers

  • 1
    Preheat oven to 350°F. Coat a large baking dish with nonstick cooking spray.
  • 2
    Wash tomatoes and peppers. Cut a thin slice from the tops of each to make a cap. Scoop out pulp from tomatoes and chop, adding pulp to tomato sauce. Scoop out seeds from peppers and discard.
  • 3
    Blanch peppers in boiling water for 5 minutes and drain well.
  • 4
    Sprinkle insides of tomatoes with sugar. Place them upside down on paper towel to drain.
  • 5
    Saute onion in butter over medium heat until transparent. Add mushrooms and continue cooking a few minutes. Add lamb, salt and pepper, and garlic, stirring until juices are absorbed. Add mint, rice and 1 cup of tomato mixture (sauce and pulp). Cover and simmer 20 minutes.
  • 6
    Place peppers and tomatoes in baking dish and fill with meat mixture. Place tops on peppers and tomatoes.
  • 7
    Pour oil over all and sprinkle with breadcrumbs.
  • 8
    Mix water and remaining tomato mixture and pour around vegetables.
  • 9
    Bake 1 hour, adding more hot water if needed.

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