Stuffed Tomatoes and Peppers

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Stuffed Tomatoes and Peppers

Stuffed Tomatoes and Peppers

Stuffed Tomatoes and Peppers. This dish is light and moist, not forgetting just how tasty it is.

You can use it as main dish with salad or you can use it as side dish, it’s really up to you. My inspiration came from Greece –  I love their food, and we all know how healthily they eat – they’re so proud of their cooking.

I love stuffing tomatoes with all kind of fillings but this one is special, because it reminds me of one of my favourite holidays in Rhodes. They have little houses gathered together sloping down to the sea. We sat in this very small taverna when we tried this dish, it was amazingly delicious. I could see and taste every little herb and flavour. Add to this all the gold and jewellery shops all over the place, and a girl is in heaven!

You can use parsley instead of mint but this combination of dill with mint works really well in my opinion. You can serve it with natural yoghurt its lovely combination. The choice of which coloured peppers is up to you of course – just personal preference. I like to use 3 or 4 different colours to keep it interesting.

I also serve these Stuffed Tomatoes and Peppers with a dish called souzoukakia  (click here) these two dishes truly go really well together.

I do hope all my Greek friends will agree with me. It would be lovely if you make this beautiful simple dish – I don’t often make promises, but I promise you won’t regret it!

Let’s make Stuffed Tomatoes and Peppers……..

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Stuffed Tomatoes and Peppers
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 35 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Prep Time 35 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut the tops off the peppers and tomatoes but keep them for later.
  2. With a pointed teaspoon, scoop out the inside of the tomatoes and keep aside for later. Do the same with the peppers but discard the inside.
  3. Fry the chopped onion until they are translucent, not brown. Now add the rice and keep stirring for five minutes.
  4. Now go back to the tomato chunks with the juice that you scooped out and cut them into small pieces. Add them to the rice and onions and let it all simmer until all the liquid has been absorbed.
  5. Add the the salt and pepper then the chopped mint and dill and mix well. Turn the heat off and let the mixture cool down.
  6. Now take an oven proof dish that will fit all the tomatoes in snugly - this way they don't fall over!
  7. Scoop the mixture into the tomatoes and peppers, press down with the back of the spoon, but not too hard, then add the lid and drizzle with the rest of the olive oil. Bake in preheated oven gas mark 5/190c and cook for 30 min or until they are a nice colour. Delicious!
Recipe Notes

You can eat it as it is or as a main course, appetizer or side dish, or you can serve it with this dish - Souzoukakia. here the rest of Greek food Authentic Greek Meze Recipes 

 

 

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