Lemony Greek Stuffed Tomatoes or Peppers ( Vegan)

Long before my recent trip to Greece, I had always loved and prepared Greek food such as these lemony Greek stuffed tomatoes (or peppers). I have been making them for years using my mother-in- laws recipe from Egypt. So many Greek and Middle Eastern foods are similar and are naturally gluten free.

I don't know why, but most Mediterranean countries notoriously like to stuff their vegetables. My mother- in-law (from Egypt) stuffs onions, grape leaves, squashes, peppers, and artichokes. Stuffed vegetables make an interesting colorful presentation for entertaining and can be used as a side dish or entree. Surprisingly, they are relatively easy to make.

I usually make this vegan recipe towards the end of the summer when peppers, tomatoes, and fresh herbs are seasonably plentiful. I like the contrast of  yellow peppers against the red tomatoes.It looks so pretty and colorful!

Greek stuffed vegetables are definitely crowd pleasers. The stuffing is almost always made with a significant amount of freshly squeezed lemon juice that cooks down in the tomato base to create a  sweet and tangy flavor that everyone seems to love. I added raisins to reduce the tartness of the lemon. These stuffed vegetables are light, tasty, gluten free, and vegan!  So enjoy!

A few photos from my trip to Greece!

Parthenon  ( Our trip to Greece 2009)

Ancient Greek Ruins ( Parthenon area) 

Greek windmill in a small village near Santorini, Greece

Typical Greek buildings, architecture and colors ( on the beach front)

Slice off the tops and hollow out the vegetables saving the inside of the tomato for the stuffing

Prepare and cook the rice stuffing separately

This picture shows the vegetables, stuffed but uncooked ( you can eat them this way or cook them)

Stuff the hollowed out vegetables

Cook in a Dutch oven pot in tomato juice, lemon and broth to soften veggies if desired.
Otherwise, you can eat the tomatoes or peppers raw- it's still good. 

Ingredients: 

Slice off top of 5 tomatoes and 4 peppers and hollow out ( save inside of tomato, chop and add to stuffing mixture)

Stuffing Ingredients
1 and half cups raw brown rice, washed and drained very well ( on Passover substitute raw washed quinoa)
2 1/2 cups onions, chopped
4 cloves fresh garlic ( or more to taste) , chopped
1/2 red or green pepper, chopped
2 -3 Tbsp olive oil or vegetable broth to sautee oil-free
5 additional tomatoes, chopped and use any juice that accumulates when cutting them 
1/2 cup dark raisins
2 Tbsp dried thyme ( don't omit)
Chop any fresh herb you have ( oregano, thyme, basil, ) one tablespoon of each
2 cups tasty vegetable broth.
1/4 -1/2 cup fresh squeezed lemon juice
1/2 cup toasted pine nuts, (optional, but delicious)
salt and pepper to taste

Directions: 
On low heat, slowly saute onions, garlic, brown rice and chopped yellow pepper  in olive oil or vegetable broth for oil-free for  5-7  minutes in a large skillet, stirring frequently until onions are soft but not browned.  Add chopped tomatoes, raisins, dried thyme and lemon juice and cook an additional 5 minutes, stirring frequently. Add broth, salt and cracked pepper if desired and any additional fresh herbs. Bring to a boil, cover with a lid and continue to cook on low until rice is soft . When you turn off the heat, leave the lid on to steam for about 15 more minutes . Uncover and  toss in toasted pine nuts ( optional)  Then stuff the peppers and tomatoes.  ( you may have stuffing left over . Stuff more vegetables or just eat  the leftover rice as a delicious side dish.

Cook the peppers and tomatoes or if you like, the peppers and tomatoes can be served raw just the way they are!  - (I prefer to cook them.)

To cook the stuffed peppers and tomatoes: Spray  a Dutch oven with cooking spray. Place stuffed tomatoes and pepper  in the plan. Turn on med heat and cook for about 5 minutes. Add 1/4 cup lemon juice,1 cup tomato juice, and 1/2 cup broth. Cook uncovered in the juice for 5 minutes on medium basting peppers with tomato and lemon sauce.   Cover and cook an additional 10-15 minutes until peppers and tomatoes are soft. Remove tomatoes earlier if they start to get too soft.
** note: If you use a large pepper, cut in in half to serve 

Sometimes I stuff small mini peppers too


What type of stuffed vegetables do you make? What is your favorite Greek Food?

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