Twist on Greek Stuffed Vegetables

Dairy-free, Greek, Main Course, Peppers, Rice, Tomato, Vegetarian

Hi Franeroula!!

What have you been cooking lately?

It’s been really cold and grey outside these days, so I really wanted to make something that would be warm and soothing to my soul. So Sunday, I decided to prepare some baked stuffed Greek-style veggies, with a healthier twist! and they turned out YUMMY!!!!


  • 6 ripe tomatoes
  • 4 coloured peppers (2 green, 2 yellow)
  • 1 eggplant
  • 2 large onions finely chopped
  • 1 can diced tomatoes (400gr)
  • 2-3 tbsp dark brown sugar
  • chopped fresh parsley (1 handfull)
  • 8 tbsp white rice (shorter grain {risotto rice})
  • 4 tbsp wild rice (extra long grain)
  • 1/3 cup mixed raisins (large, blonde, regular, currants)
  • 1 cup olive oil
  • salt, pepper to taste


  1. Preheat oven to 200°C (400°F)
  2. Wash all veggies thoroughly. Carefully cut a small little hat out from the tops of each vegetable, set it to the side. With a small spoon hollow out the contents of the tomatoes and eggplant into a bowl, being careful not to pierce the skins. Clean out the peppers, and discard seeds. Sprinkle the eggplant with salt, to prevent from browning. Arrange the vegetables neatly in a baking dish so that they fit snugly against each other, this support is really important once they soften during the course of their baking.
  3. In a large skillet, sautee the onion and 3/4 cup olive oil. Once the onion has begun frying, add the rice. Sautee together. Finely chop the eggplant and tomato contents. Add to the frying pan, with 1/2 can of diced tomatoes. Season with salt and pepper to taste, and parsley. Add 1/2 cup water and simmer. When the majority of the liquid has been absorbed, reduce heat, add the raisins.
  4. Sprinkle 1/2 tsp brown sugar into each vegetable, and fill to 2/3 with rice mixture (as the rice will swell up during baking). Pour 1 tbsp water into each vegetable, sprinkle with 1/2 tsp sugar again, and close each vegetable’s lid. Pour water to fill can of tomatoes, stir with a spoon. Pour contents over all your stuffed vegetables, add remaining olive oil, season with salt and pepper.
  5. Bake for about an hour. Serve while hot with feta.

Can’t wait to read all about what you’ve been cooking up!

Many kisses,



4 thoughts on “Twist on Greek Stuffed Vegetables

  1. Mmmm I’m going to try these. I made the Turkish stuffed peppers and they were pretty good. I think the tomato will prob have a lot more of a juicy flavor, although I did put tomatoes in the pepper. 😀 I like the hot feta too!

  2. Ummm…what should I try first. Let me think….I’ll let you know later. Can’t wait for more exotic flavours ! Great start CONGRATULATIONS !!!!

  3. I’m sure you’re both great cooks, but in the name of fair and unbiased reporting, I’m going to need some actual samples before I can offer a fully substantiated opinion. I’m available on short notice and almost always hungry…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s