One of my favourite types of foods to cook and eat is Greek, so I always make sure to explore the cuisine. And this time, I did a fusion between Greek and Mexican with these Greek Stuffed Tomatoes and Peppers.
I love how I can incorporate my two favourite veggies-peppers and tomatoes! Check out the very easy recipe below.
Delicious Greek Stuffed Tomatoes and Peppers
These Greek stuffed tomatoes and peppers are so savoury. I love stuffed peppers and these are so easy to prepare when you got no time for a complicated dish.
- 4 medium tomato
- 4 medium green pepper (green capsicum)
- 2 cups ground pork (minced pork)
- 13 tablespoons white rice
- 1 large onion - chopped
- 2 cloves garlic - minced very fine
- ½ tablespoon fresh dill - chopped
- ½ tablespoon parsley - chopped
- ½ cup pine nuts
- 3 large potatoes - cut in quarters
- 2 tablespoons olive oil - extra virgin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Cut off the tops of the tomatoes and put them aside (you will need the tops later). Do the same with the peppers but make sure you take out the seeds.
- Using a spoon, scoop out the tomato flesh and reserve it in a bowl. Be careful not to pierce through the skin of the tomatoes. Then, using a food processor or food mill, process the pulp until you have a chunky liquid and set it aside.
- Heat a pan, add the olive oil, and let it warm for a minute but not more than that (you don’t want the oil to burn). Add the chopped onion, garlic, dill, parsley, pine nuts, rice, salt and pepper. Stir them all together for about 3 to 4 minutes;you want the onion to get caramelized. Add the beef and let brown.
- Add the tomato pulp puree from the fresh tomatoes with a tablespoon of tomato paste, season with a bit of nutmeg and let the sauce simmer and reduce a bit so that it is not too runny. The uncooked rice will absorb the excess liquid as it cooks. Remember, don’t cook the rice through.
- Place the mixture on a large pan after you stuffed them with the rice stuffing that we just made, replace the caps and use the potatoes wedges to keep them from not falling. I usually like to add some sweet potatoes and cut them the same way as the regular potatoes. Drizzle some olive oil on the vegetables, salt, pepper and a little brown sugar (if you have leftover stuffing, pour it into the pan and on top of the potatoes).
- Bake them for about an hour at 300 degrees Fahrenheit until they are tender and fully cooked!
Calories: 815kcalCarbohydrates: 143gProtein: 22gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gSodium: 642mgPotassium: 2641mgFiber: 24gSugar: 14gVitamin A: 4640IUVitamin C: 186mgCalcium: 1251mgIron: 46mg
How did this recipe turn out for you?We’re eager to hear your thoughts!