Greek Stuffed Tomatoes and Peppers Recipe

Name: Greek Stuffed Tomatoes and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium tomatoes, ripe; 6 medium green bell peppers; 1 (8 ounce) can tomato sauce; 2 teaspoons sugar; 1 large onion, peeled and chopped; 2 ounces unsalted butter (1/2 stick); ½ cup mushroom, chopped; 1 12 lbs ground lamb (or beef); 1 garlic clove, minced; salt and pepper, to taste; 2 tablespoons of fresh mint, chopped (or parsley); ½ cup long grain rice, white (uncooked); ¼ cup canola oil; ¼ cup breadcrumbs, toasted; 1 cup water

Servings: persons

6 medium tomatoes, ripe
6 medium green bell peppers
1 (8 ounce) can tomato sauce
2 teaspoons sugar
1 large onion, peeled and chopped
2 ounces unsalted butter (1/2 stick)
½ cup mushroom, chopped
1 12 lbs ground lamb (or beef)
1 garlic clove, minced
salt and pepper, to taste
2 tablespoons of fresh mint, chopped (or parsley)
½ cup long grain rice, white (uncooked)
¼ cup canola oil
¼ cup breadcrumbs, toasted
1 cup water

1
Preheat oven to 350F Coat a large baking dish with nonstick cooking spray.
2
Wash tomatoes and peppers.
3
Cut a thin slice from the tops of each to make a cap.
4
Scoop out pulp from tomatoes and chop, adding pulp to tomato sauce.
5
Scoop out seeds from peppers and discard.
6
Blanch peppers in boiling water for 5 minutes and drain well.
7
Sprinkle insides of tomatoes with sugar.
8
Place them upside down on paper towel to drain.
9
Saute onion in butter over medium heat until transparent.
10
Add mushrooms and continue cooking a few minutes.
11
Add lamb, salt and pepper, and garlic, stirring until juices are absorbed.
12
Add mint, rice and 1 cup of tomato mixture (sauce and pulp).
13
Cover and simmer 20 minutes.
14
Place peppers and tomatoes in baking dish and fill with meat mixture.
15
Place tops on peppers and tomatoes.
16
Pour oil over all and sprinkle with breadcrumbs.
17
Mix water and remaining tomato mixture and pour around vegetables.
18
Bake 1 hour, adding more hot water if needed.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 medium tomatoes, ripe, 6 medium green bell peppers, 1 (8 ounce) can tomato sauce, 2 teaspoons sugar, and more.

Yes, Greek Stuffed Tomatoes and Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Stuffed Tomatoes and Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions