Greek Stuffed Tomatoes and Peppers - Easy Recipes Style
Juicy tomatoes and sweet bell peppers stuffed with a savory rice and herb filling – a Greek classic that’s wholesome and delicious.
Servings: 6 servings
Ingredients
- 6 medium tomatoes
- 4 large bell peppers
- 1/2 cup olive oil, divided
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 2 cups vegetable broth
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup grated Parmesan or Kefalotyri cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the tomatoes and peppers; reserve tops. Scoop out the tomato pulp and set aside. Remove seeds and membranes from peppers.
- In a skillet over medium heat, heat 1/4 cup olive oil. Add onion and garlic; sauté until softened.
- Add the reserved tomato pulp, rice, vegetable broth, parsley, mint, salt, pepper, and oregano. Simmer for about 10 minutes, until the rice begins to soften.
- Fill tomatoes and peppers with the rice mixture. Place in a baking dish and top each with its reserved top.
- Drizzle with remaining olive oil, cover with foil, and bake for 45 minutes. Remove foil and bake an additional 15 minutes until vegetables are tender and tops are slightly browned.
- Sprinkle with cheese if desired and serve warm.