Stuffed tomatoes and peppers make a delicious, healthy meal filled with Mediterranean flavors.
Author:Caroline Jones
Prep Time:25 minutes
Cook Time:1 hour
Total Time:1 hour 25 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
6 medium tomatoes
3 bell peppers
2 tablespoons olive oil
Salt and black pepper to taste
1 cup rice, rinsed
1 onion, finely chopped
3 garlic cloves, minced
1 small zucchini, diced
1 small carrot, grated
1 tomato, finely chopped
2 tablespoons tomato paste
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cumin
2 tablespoons chopped parsley
2 tablespoons chopped mint
3 tablespoons olive oil
1 1/2 cups tomato sauce
1/2 cup water
1 teaspoon garlic powder
1 teaspoon dried basil
Instructions
Cut the tops off the tomatoes and peppers and carefully hollow out the centers. Keep the tomato pulp for the filling. Arrange the vegetables in a lightly greased baking dish.
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant and soft. Add zucchini, carrot, chopped tomato, and reserved tomato pulp. Stir in tomato paste, paprika, oregano, cumin, salt, and pepper.
Mix the uncooked rice into the vegetable mixture and cook for 2–3 minutes to absorb all the delicious flavors. Stir in parsley and mint for freshness.
Fill each tomato and pepper generously with the rice mixture. Place the tops back on the vegetables for a beautiful roasted finish.
Combine tomato sauce, water, garlic powder, and basil. Pour around the stuffed vegetables in the baking dish. Drizzle everything lightly with olive oil and bake at 375°F (190°C) for 50–60 minutes until the vegetables are tender and beautifully roasted.
Notes
Serve with cool garlic yogurt sauce, cucumber salad, or a drizzle of lemon herb dressing for extra freshness.
Use brown rice or quinoa for more fiber and nutrients.
Add chickpeas or lentils for extra protein.
Swap rice with cauliflower rice for a lighter low-carb option.