Greek Stuffed Vegetables

Ingredients

• 6 large tomatoes 6 large tomatoes
• 4 bell peppers (assorted colors) 4 bell peppers (assorted colors)
• 4 zucchini 4 zucchini
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup (60ml) olive oil, divided 1/4 cup (60ml) olive oil, divided
• 2 tablespoons pine nuts 2 tablespoons pine nuts
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh dill
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Crumbled feta cheese for garnish (optional) Crumbled feta cheese for garnish (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 48g, 10g
• Protein: 6g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the tomatoes and set them aside. Scoop out the pulp and seeds from the tomatoes, being careful not to puncture the skin. Reserve the pulp for later use.
3. 3.
   Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers thoroughly.
4. 4.
   Cut the zucchini in half lengthwise and scoop out the flesh, leaving a hollow shell. Reserve the flesh for later use.
5. 5.
   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
6. 6.
   Add the rice to the skillet and stir well to coat it with the oil. Cook for 2-3 minutes, until the rice becomes slightly translucent.
7. 7.
   Add the reserved tomato pulp and zucchini flesh to the skillet. Stir in the pine nuts, parsley, dill, dried oregano, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Remove the skillet from heat and let the filling cool slightly.
9. 9.
   Stuff the hollowed-out tomatoes, bell peppers, and zucchini with the rice filling, pressing it gently to ensure it fills the cavities evenly.
10. 10.
    Place the stuffed vegetables in a baking dish. Drizzle the remaining olive oil over the vegetables.
11. 11.
    Cover the baking dish with aluminum foil and bake for 45 minutes.
12. 12.
    Remove the foil and continue baking for an additional 15 minutes, or until the vegetables are tender and slightly charred.
13. 13.
    If desired, sprinkle crumbled feta cheese over the stuffed vegetables before serving.

Treat your ingredients with care...

• Tomatoes — Choose ripe and firm tomatoes for easy scooping and stuffing.
• Bell peppers — Select bell peppers with thick walls to hold the filling without collapsing during baking.
• Zucchini — Use medium-sized zucchini for the best texture and flavor.
• Rice — Rinse the rice thoroughly before cooking to remove excess starch and prevent clumping.
• Pine nuts — Lightly toast the pine nuts in a dry skillet for a few minutes to enhance their flavor.

Tips & Tricks

• For a heartier version, add cooked ground meat such as lamb or beef to the filling.
• Experiment with different herbs like mint or basil to customize the flavor profile.
• Serve the stuffed vegetables with a dollop of tzatziki sauce for a refreshing contrast.
• Leftover stuffed vegetables can be enjoyed cold as a delicious salad the next day.
• To save time, prepare the filling in advance and refrigerate until ready to use.

Serving advice

Serve the Greek Stuffed Vegetables warm as a main course accompanied by a fresh Greek salad and crusty bread. Garnish with a sprinkle of fresh herbs and a drizzle of extra virgin olive oil for an extra touch of Mediterranean goodness.

Presentation advice

Arrange the stuffed vegetables on a platter, showcasing their vibrant colors. Place a few fresh herb sprigs on top for an elegant touch. Serve with a side of tzatziki sauce and lemon wedges for guests to add as desired.