Greek Stuffed Vegetables Recipe

Ever had a recipe that promises to transport you straight to a sun-drenched Greek island? Well, these vibrant stuffed veggies are your one-way ticket to Mediterranean bliss, and I’m about to dish on how they’ve become my go-to comfort food hero! 🫑🍅

I adore crafting healthful, colorful meals, and Greek Stuffed Veggies are a prime example. They burst with the fresh flavors of bell peppers and tomatoes and are filled with fragrant long-grain white rice, garlic, and fresh herbs like parsley and mint.

They don’t need the feta—they’re already awesome and comforting in their good Italian/Mediterranean way, made even better by the drizzle of olive oil and a squeeze of lemon. But sometimes I do add a little feta.

It’s ridiculous how good that makes them.

Greek Stuffed Vegetables Recipe Ingredients

• Bell Peppers: Rich in vitamins A and C, they add sweetness and vibrant color.
• Tomatoes: High in antioxidants and vitamin C, they provide a juicy base.
• Zucchini: Low-calorie, high in vitamin C; adds texture and mild flavor.
• Olive Oil: Heart-healthy fats and antioxidants; enriches flavor.
• Feta Cheese: Adds savory flavor and a creamy, tangy finish if used.
• Lemon Juice: Provides tangy brightness and enhances flavor depth.

Greek Stuffed Vegetables Recipe Ingredient Quantities

• 4 medium bell peppers (any color), tops cut off and seeds removed
• 4 medium tomatoes, tops cut off and insides scooped out
• 2 medium zucchini, halved lengthwise and centers scooped out
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 1 1/2 cups vegetable broth
• 1/2 cup olive oil
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 3/4 cup crumbled feta cheese (optional)
• The scooped flesh of the tomatoes, finely chopped
• Juice of 1 lemon

How to Make this Greek Stuffed Vegetables Recipe

1. Heating your oven to 375°F (190°C) is the first step towards achieving a delicious, wholesome result with this recipe.

2. In a large pan over medium heat, combine 1/4 cup of olive oil with chopped onion. Cook until the onion is translucent, about 5 minutes. Add to the pan minced garlic and cook for another 1 minute.

3. Add the rice and stir. Cook for 2-3 minutes. Now add in the scooped-out tomato flesh, the vegetable broth, the herbs, and the seasonings. I said to cook until the rice absorbs most of the liquid but is still a little underdone. The proper amount of time for that is about 10 minutes.

4. Take the rice mixture off the heat and mix in the lemon juice and, if you wish, the crumbled feta cheese.

5. A baking dish should be oiled delicately with olive oil (enough to barely coat the bottom of the dish) and the remaining olive oil should be set aside. Each of the bell peppers, tomatoes, and zucchini halves should be filled with the rice mixture.

6. Nestle the stuffed vegetables compactly in the baking dish. Drizzle with the remaining olive oil, and season them with extra salt and pepper to your liking.

7. Enclose the baking dish with aluminum foil and place it in the preheated oven for 40 to 45 minutes.

8. Take off the foil and continue to bake for 15 more minutes, or until the veggies are tender and just a little browned.

9. Let the stuffed veggies sit for a bit before you serve them.

10. Serve at room temperature or warm, and feel free to add extra parsley as a garnish if you so wish. Enjoy your stuffed Greek vegetables!

Greek Stuffed Vegetables Recipe Equipment Needed

1. Oven
2. Large pan
3. Stirring spoon
4. Cutting board
5. Knife
6. Measuring cups
7. Measuring spoons
8. Baking dish
9. Aluminum foil

FAQ

• Can I use other vegetables for stuffing?Absolutely, alternatives can be found in vegetables like eggplant or mushrooms.
• Is there a substitute for feta cheese?Substitute goat cheese for a vegan version. You can leave it out.
• How do I prevent the vegetables from becoming too soft?This can happen if they are baked too long. The stuffing should be cooked only until the rice is partially done. It will cook the rest of the way in the oven.
• Can I prepare the stuffing in advance?You can prepare the stuffing the day before and keep it in the refrigerator. Assemble and bake the stuffing when you are ready to serve the stuffed vegetables.
• What can I serve with Greek stuffed vegetables?A complete meal is obtained when they are complemented by a side of tzatziki sauce or consumed along with a Greek salad.
• Can I make this dish gluten-free?Of course! Just switch the white rice for a gluten-free grain like quinoa.

Greek Stuffed Vegetables Recipe Substitutions and Variations

For bell peppers, substitute with large, hollowed-out onions or eggplants for a different flavor and texture.
Instead of white rice, try using quinoa or bulgur for a nuttier flavor and a nutrition boost.
If you are not worried about a dish being vegetarian, chicken broth can be used in place of vegetable broth.
When it comes to using olive oil, a neutral oil such as canola or sunflower oil can serve as a substitute. The only catch is that they will impart a slightly different flavor.
If you do not have feta cheese, use a similar cheese such as goat cheese, which is milder and creamier, or try ricotta salata, which is a firmer cheese. They are delicious alternatives.

If using goat cheese, crumble it over the top generously; if using ricotta salata, shave it generously over the top. And serve with some crusty bread.

Pro Tips

1. Precook the Vegetables: Before stuffing the peppers, tomatoes, and zucchini, consider blanching them briefly in boiling water. This will help soften them slightly, making them more tender after baking.