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6/8 people
30m · 90m

Tomatoes and peppers stuffed with rice. One of the famous traditional greek dishes, ideal for the summer time and not only...


8 medium sized tomatoes

8 medium sized peppers (red, yellow, green)

a little sugar

2 large onions, chopped

1-2 cloves garlic, minced finely

2-3 potatoes cut in small pieces

1 ½ cup of olive oil

16 fistfuls of rice

1 zucchini, grated

1 bunch of chopped parsley

1 bunch of chopped mint

dry oregano

2 tablespoons of small black raisins (currants)

2 tablespoons of pine cone seeds

salt, pepper

1 glass of water

dry breadcrumbs

2-3 potatoes cut in small pieces

Wash tomatoes and cut a thin slice of the stem end (these must be saved and used later as lids). Scoop out pulp with teaspoon and sprinkle with a little sugar inside. Mix rice, chopped onions, grated zucchini, garlic, parsley, mint, oregan, ½ cup of olive oil, currants, pine cone seeds, salt, pepper and half of the tomato pulp,chopped. Fill tomatoes and peppers with mixture, replace the lids and arrange in baking pan. Force the remaining tomato pulp through a sieve and pour into the pan. Pour 1 cup of olive oil over tomatoes and peppers and sprinkle with breadcrumbs. We can spread some potatoes in small pieces all around and sprinkle with salt, pepper and oregano. Bake in the oven (220oC) for 1 ½  hours. 


Serve either hot or cold.

You may stuff also eggplants and zucchinies, if desired.

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