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Mediterranean Diet Recipes: Greek Stuffed Peppers

Greek Stuffed Peppers & Tomatoes

Koula Barydakis
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 5
Calories 601 kcal

Ingredients
  

  • 5 tomatoes
  • 5 green or red peppers
  • 1 cup parsley, stems removed
  • 1 cup dill, stems removed
  • 2 large onions, cut into quarters
  • 1 cup water
  • 1 tbsp. tomato paste
  • 1 cup uncooked rice
  • 1/2 cup extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup extra virgin olive oil For the sauce
  • 1 tbsp. tomato paste
  • 1 cup water
  • 1/2 tsp salt
  • Dash of pepper

Instructions
 

  • Preheat oven to 400 degrees F.
  • Wash the tomatoes. Slice the tops almost off but leave attached to the tomato, creating a “hinge”. Scoop out the insides with a spoon, reserving pulp for stuffing.
  • Wash the peppers, slice the tops almost off, but leave attached to the pepper, creating a “hinge”. Remove and discard seeds.
  • In a blender, add the insides of the tomatoes with the parsley, dill, onions, 1 cup water, and tomato paste. Blend for 2 minutes.
  • Pour the blended mixture into a bowl. Add the rice, oil, salt, and pepper. Mix well with a spoon.
  • Fill each tomato and pepper with the rice/vegetable mixture. Put in a casserole dish.
  • For the sauce, mix the 1/2 cup olive oil, tomato paste, water, salt, and pepper. Cover the tomatoes and peppers with the sauce.
  • Bake for 1 hour and 20 minutes uncovered or until rice is done.
  • If rice isn't fully cooked, add a little water to the pan, cover, and finish in the oven until rice is fully cooked.

Nutrition

Calories: 601kcalCarbohydrates: 48gProtein: 6gFat: 44gSaturated Fat: 6gSodium: 776mgPotassium: 829mgFiber: 6gSugar: 10gVitamin A: 3294IUVitamin C: 142mgCalcium: 91mgIron: 3mg
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