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Stuffed tomatoes and bell peppers

This Greek dish brings a summery flavor onto your table. We usually prepare it during summer time as there is no need to consume it hot. Actually it tastes even better when you consume it in room temperature. You can stuff any vegetable that you prefer i.e. aubergines, zucchinis, etc, but most of the times we use to stuff tomatoes and bell peppers because of their shape. Cook this easy-to-make dish and taste the Greek summer!


  • 4 large tomatoes
  • 4 large bell peppers
  • 8 tablespoons Carolina rice
  • 1/4 teacup of olive oil
  • 1/2 teacup of water
  • 1 large onion
  • 1/2 teacup of spearmint
  • 1/2 teacup of parsley
  • Salt, pepper
  • 1/2 teacup of olive oil
  • 1 teacup of water


Wash the tomatoes and bell peppers thoroughly. Cut the upper part of the bell peppers and keep it on the side.

Repeat the same procedure with the tomatoes. Then remove their flesh, very carefully, with a tablespoon and process it in a food processor.

Place the vegetables in a large pot.

Finely chop the onion, the spearmint and the parsley in the food processor as well.

In a bowl, add the rice, the olive oil, the water and the onion with the spearmint and the parsley. Add the processed tomatoes, salt and pepper and mix well.

Fill the bell peppers and the tomatoes with the rice mixture to about 3/4 of their height. Cover them with their lids and drizzle with the olive oil.  Add the water and place the pot lid.

Put the pot onto medium to high heat and when it comes to a boil, lower the heat to the minimum and let it simmer for 40-45 minutes until the bell peppers are tender enough. If necessary, add a little more water.

Written by Evina

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