Greek Stuffed Tomatoes And Peppers Recipe

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Greek Stuffed Tomatoes and Peppers

Mikekey *


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

☆☆☆☆☆ 0 votes
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


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.

About this Recipe

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