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stuffed tomatoes & peppers

(1 rating)
Recipe by
Ann Hatzimangas

This dish is very popular in Greece, I always make tzatziki to go along with it. It tastes even nicer the next day and tastes just as good piping hot or at room temperature. Enjoy!!

(1 rating)
yield 5 serving(s)
prep time 40 Min
cook time 2 Hr
method Bake

Ingredients For stuffed tomatoes & peppers

  • 6
    tomatoes, large
  • 6
  • 12 Tbsp
    carolina rice
  • 3
    red onions (medium)
  • 1 can
    tomatoes, canned and chopped, with liquid
  • 2 sprig
  • 1 Tbsp
  • 2 sprig
    mint, fresh
  • 1 c
    olive oil
  • salt
  • black pepper
  • 4-5
  • 2-3 clove
    garlic, crushed

How To Make stuffed tomatoes & peppers

  • 1
    Wash the peppers and tomatoes. Cut a slice off the top of the tomato, this cap you keep to cover the stuffed tomato, scoop out the flesh and when you've done all six, put the flesh in blender along with the can of chopped tomatoes and pulse a few times. For the peppers, cut the top off, remove center and seeds. Arrange the empty tomatoes and peppers in a deep baking pan.
  • 2
    Chop the onions and fry in about 5 tablespoons of olive oil until translucent. Add chopped garlic, fry for a couple of minutes. Add the tomato mix, bring to a boil and then simmer for about 10 minutes.
  • 3
    Add 3 tablespoons oil, fresh chopped parsley, mint and sugar, simmer for about 5 minutes. Add the rice. Note: each tomato/pepper needs 1 tablespoon of rice, so add according to the number you have, I made six of each, so 12 tblsp of rice. Mix well and simmer for about 10 minutes. You don't want to cook the rice it will cook in the oven. Add salt and pepper to taste.
  • 4
    While the rice is simmering peel and cut potatoes into bite sizes and place in the pan between the peppers and tomatoes. This helps them stay upright while they're cooking. You may require more or less potatoes depending on the size of your tin.
  • 5
    Fill each about three quarters, the rice will swell. Before you close then with the caps drizzle a little oil in each. Add about half a cup of water to any rice that you have left in the frying pan and pour this over the potatoes
  • 6
    Cover the tin with foil and bake in preheated oven (180 degrees) for about an hour , then remove foil and continue baking until nicely coloured.

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