Greek Stuffed Tomatoes and Peppers

Greek Stuffed Tomatoes And Peppers Recipe

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

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20 Min
1 Hr 20 Min


6 medium
ripe tomatoes
6 medium
green bell peppers
8 oz
tomato sauce
2 tsp
1 large
yellow onion, peeled and chopped
2 oz
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

How to Make Greek Stuffed Tomatoes and Peppers


  • 1Preheat oven to 350°F. Coat a large baking dish with nonstick cooking spray.
  • 2Wash 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.
  • 3Blanch peppers in boiling water for 5 minutes and drain well.
  • 4Sprinkle insides of tomatoes with sugar. Place them upside down on paper towel to drain.
  • 5Saute 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.
  • 6Place peppers and tomatoes in baking dish and fill with meat mixture. Place tops on peppers and tomatoes.
  • 7Pour oil over all and sprinkle with breadcrumbs.
  • 8Mix water and remaining tomato mixture and pour around vegetables.
  • 9Bake 1 hour, adding more hot water if needed.

Printable Recipe Card

About Greek Stuffed Tomatoes and Peppers

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Greek