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Greek Stuffed Tomatoes & Peppers

Here's how you make Greek Stuffed Tomatoes & Peppers
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  • Servings: 7
  • Prep: 15m
  • Cook: 80m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 6 medium (2 1/4 pounds) tomatoes (ripe)
  • 6 medium (2 1/2 pounds) green bell peppers
  • 1 can (8 ounce) tomato sauce
  • 2 teaspoons granulated sugar
  • 1 whole onion, large (peeled and chopped)
  • 2 ounces unsalted butter (1/2 stick)
  • 1/2 cup chopped mushrooms
  • 1 1/2 pounds ground lamb (or beef)
  • 1 garlic clove, minced
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh mint ( or parsley)
  • 93 grams dry white rice (long grain, dry, 1/2 cup)
  • 1/4 cup oil (canola oil)
  • 1/4 cup breadcrumbs (toasted)
  • 1 cup water
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350°F. Coat a large baking dish with nonstick cooking spray.

  • Step 2: Wash tomatoes and peppers. Cut a thin slice from the tops of each to make a cap. Scoop out pulp from tomatoes and chop, adding pulp to tomato sauce. Scoop out seeds from peppers and discard.

  • Step 3: Blanch peppers in boiling water for 5 minutes and drain well.

  • Step 4: Sprinkle insides of tomatoes with sugar. Place them upside down on paper towel to drain.

  • Step 5: Saute onion in butter over medium heat until transparent. Add mushrooms and continue cooking a few minutes. Add lamb, salt and pepper, and garlic, stirring until juices are absorbed. Add mint, rice and 1 cup of tomato mixture (sauce and pulp). Cover and simmer 20 minutes.

  • Step 6: Place peppers and tomatoes in baking dish and fill with meat mixture. Place tops on peppers and tomatoes.

  • Step 7: Pour oil over all and sprinkle with breadcrumbs.

  • Step 8: Mix water and remaining tomato mixture and pour around vegetables.

  • Step 9: Bake 1 hour, adding more hot water if needed.

We hope you enjoy this recipe!

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