Peppers and Tomatoes Stuffed with Rice

In my fridge I had 12 bell peppers - they were a bargain!
So, on seeing this recipe in a book called Greek Cooking. I felt the need to make it. I have altered the original recipe quite a bit though.
So here is my version.

Preheat your oven to 180C/350F/Gas 4

You will need:

4 bell peppers plus another half of one
2 beef tomatoes (I only used one as Mr Bennett doesn't like them - more for me ha ha)
plus 2 ordinary tomatoes
1 large onion - chopped finely
2 medium potatoes - sliced into 1/4 slices
300ml hot chicken stock made from 1 Knorr stock cube
1 tablespoon of freshly chopped parsley
pinch of dried mint
pinch of oregano
a pinch or two of sugar
1 and a half cups of rice
4 plus 1 tablespoons of good quality olive oil
salt and pepper

How to do it:

Slice the bottom of the tomatoes to create a lid and put the lids to one side. Now scoop out the pulp and reserve.

Cut the tops off the tops of the peppers, put the lids to one side. Remove the seeds and discard them.

In a frying pan heat a tablespoon of the olive oil. Add the onions and sliced potatoes. Cook until the onions are tender. The potatoes wont be cooked at this point - but don't worry. Remove the potatoes and put to one side.

Now stir in the rice and cook for a minute and the reserved tomato pulp from the beef tomato.
Stir in a little of the hot chicken stock. Keep stirring and adding more stock a little at a time until the rice is almost cooked. You may not need all of the stock - if you need more then it should only be a small amount so you can just add a little water. The Knorr stock cube is meant to be dissolved in 440ml of water so the taste will still be fine.

When the rice is almost cooked.
Now stir in the parsley, oregano and mint.
Put the peppers and the tomatoes into an oven proof dish - choose one so they sit nice and snug and hold each other up. Put the slices of potato around the edge.
Sprinkle a little sugar in the bottom of each tomato and a little salt and pepper in each pepper. Now fill each of them with the rice mixture.
Put the lids back on. Sprinkle the potatoes with a little salt.

Chop the half a bell pepper and the two other tomatoes into small dice. In a small bowl mix these together with the rest of the olive oil.

Drizzle the peppers and tomatoes with the olive oil and tomato and pepper mixture. Put into your preheated oven and cook for about 35 to 40 minutes.

Serve with nice crusty bread.


  1. Oh goodness Jan, those look fabulous! I am always looking for a tasty stuffed pepper recipe that doesn't include meat. This might just fit the bill!!

  2. I like that potatoes are included in the stuffing. These sound great!

  3. Just reminded me how good these are! Haven't made them in years. Used to mix cheese sauce in with the rice - probably not very greek though.

    With the potatoes, onions rice you could try a curry version of these too....

  4. I love stuffed peppers and am always experimenting.

  5. Yummm... looks so delicious!

  6. Wow those look amazing I haven't made stuffed tomatoes in a long time thanx for the inspiration.

  7. What a great looking treat!

  8. Bravo Jan, cooked perfectly! I too made some stuffed peppers last week - we think alike!

  9. Oh...impressive idea. This recipe look secret and invite to search.. humm...interesting! ;)


I love to hear from everyone so thanks for taking the time to comment.

PS: Please do not add any links in your comment as it will result in your comment not being published. Thank you.