This simple recipe easily satisfies 6 as a main, or up to 8 as a side. And while the feta adds a lovely creamy tangy flavor, feel free to leave it out for any dairy-free or gluten free guests. Serve alongside a crisp Greek salad, or with your favorite protein.
433 kcal
/serving
1h 30m
Serves
6
Medium
Greek
Vegetarian
Ingredients
- 4 large bell peppers (any color)
- 4 large tomatoes
- 6 Yukon gold potatoes, (cut into wedges)
- 3/4 cup basmati rice, (well-rinsed and drained)
- 1 large yellow onion, (chopped)
- 4 large garlic cloves, (minced (divided)
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1 1/2 tsp dried oregano (divided)
- 1/2 tsp paprika
- 1/2 cup crumbled feta cheese (optional)
- Extra virgin olive oil
- Kosher salt
- Ground black pepper
- 1 cup (8 oz) canned crushed tomatoes
- 1/2 cup water
Preparation
Not specified
Cooking
- Get ready.
- Preheat your oven to 375°F (190°C).
- Oil a large high-sided baking dish (9x13 or larger).
- Hollow the bell peppers.
- Cut the tops off the peppers, about 1/2-inch (5cm) below the stem.
- Set the tops aside for later.
- Remove and discard the seeds from the peppers, then place them onto the prepared baking dish with the cut side up.
- Hollow the tomatoes.
- Cut the tops off the tomatoes about 1/2-inch (5cm) below the stem.
- Set the tops aside for later.
- Use a small pairing knife to trace the edges of the tomato where the cells connect to the fruit.
- This will loosen and separate the inner flesh.
- Use a spoon to carefully scoop out inside into a medium mixing bowl, being careful to leave the “bowl” intact.
- Chop the larger pieces of flesh into chunks and return them to the mixing bowl.
- Place the hollowed out tomatoes in the baking dish next to the peppers.
- Tuck the potato wedges in between the bell peppers and tomatoes.
- Make the rice filling.
- Into the bowl with the tomato flesh, add the (uncooked) rice, onion, half of the minced garlic, parsley, mint, 1/2 teaspoon oregano, paprika, feta cheese (if using), 1 tablespoon of olive oil, and a pinch of salt and pepper.
- Toss to combine.
- Stuff the peppers and tomatoes.
- Spoon the rice filling into the hollowed vegetables, filling them about 3/4 of the way (remember, the rice will expand as it cooks).
- Place the reserved tops of the peppers and tomatoes on the vegetables like a lid.
- Add the sauce.
- Spoon the crushed tomatoes all over the vegetables and follow with about a 1/2 cup of water.
- Sprinkle with the remaining garlic, 1 teaspoon oregano, and a big pinch of salt and pepper.
- Drizzle olive oil all over the vegetables.
- Bake.
- Cover the baking dish tightly with foil and bake on the center rack of your heated oven for 1 hour.
- Uncover and bake until the rice filling is fully cooked and the vegetables are very soft and charred in some parts, about 30 minutes more.
- Serve.
- Serve the stuffed vegetables with a drizzle of juices from the pan over top.
- Enjoy!.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
433
Calories
11.5g
Protein
10% DV
75.3g
Carbs
26% DV
11.5g
Fat
15% DV
10.8g
Fiber
28% DV
11.9g
Sugars
1322mg
Sodium
88% DV
11mg
Cholesterol
3% DV
| Diet Type | High Fiber |
| Health Labels | Vegetarian Pescatarian Mediterranean Gluten Free Wheat Free Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
