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Vegetarian Stuffed Peppers & Tomatoes

Sumati Menda • 16 February, 2017

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Vegetarian Stuffed Peppers & Tomatoes

I always wondered how the Greeks did such a great job with this dish and how they got the rice mixture inside the peppers and tomatoes to be so moist!  When I spoke to the chef at Mythos Dubai (my favorite Greek restaurant), he let me in on the secret - and who knew it was something so easy as a cube of vegetable stock?  So I figured I'd try my hand at making it with Maggi vegetable stock, which turned out to be pretty darn good!  Try out this killer vegetarian recipe and you'll be sure to be the host with the most! 

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Vegetarian Stuffed Peppers & Tomatoes

  • Total Time: 75 minutes
  • Cook Time: 65 minutes
  • Serves: 4

Ingredients:

  • 3 peppers
  • 3 large tomatoes
  • ¼ tbsp olive oil
  • 1 cup rice
  • 2 cups water
  • 1 tin tomatoes
  • 3 cloves of minced garlic
  • 1 tsp oregano
  • 1 tsp thyme
  • salt
  • pepper
  • 1 cube MAGGI Vegetable Stock
3 peppers 3 large tomatoes ¼ tbsp olive oil 1 cup rice 2 cups water 1 tin tomatoes 3 cloves of minced garlic 1 tsp oregano 1 tsp thyme salt pepper 1 cube MAGGI Vegetable Stock

Method:

  • Slice off the top of the bell peppers and remove the insides. Keep the top parts for later.
  • Slice off the top of the tomatoes and use a spoon to remove the flesh. Keep top parts and the tomato flesh for later.
  • Add some olive oil to a large pan and then add the rice, water, a tin of tomatoes, the tomato flesh, garlic, oregano, thyme, salt and pepper. Bring to a boil.
  • Add the MAGGI Vegetable Stock cube to the mixture and stir until dissolved.
  • Cover the pot and simmer until the rice is cooked.
  • Put the prepared bell pepper & tomato shells in a baking dish.
  • Scoop the cooked rice mixture into the prepared bell pepper & tomato shells and replace the tops.
  • Bake at 175℃/350℉ for 45 minutes.
  • Serve and enjoy!
Slice off the top of the bell peppers and remove the insides. Keep the top parts for later. Slice off the top of the tomatoes and use a spoon to remove the flesh. Keep top parts and the tomato flesh for later. Add some olive oil to a large pan and then add the rice, water, a tin of tomatoes, the tomato flesh, garlic, oregano, thyme, salt and pepper. Bring to a boil. Add the MAGGI Vegetable Stock cube to the mixture and stir until dissolved. Cover the pot and simmer until the rice is cooked. Put the prepared bell pepper & tomato shells in a baking dish. Scoop the cooked rice mixture into the prepared bell pepper & tomato shells and replace the tops. Bake at 175℃/350℉ for 45 minutes. Serve and enjoy! Slice off the top of the bell peppers and remove the insides. Keep the top parts for later. Slice off the top of the tomatoes and use a spoon to remove the flesh. Keep top parts and the tomato flesh for later. Add some olive oil to a large pan and then add the rice, water, a tin of tomatoes, the tomato flesh, garlic, oregano, thyme, salt and pepper. Bring to a boil. Add the MAGGI Vegetable Stock cube to the mixture and stir until dissolved. Cover the pot and simmer until the rice is cooked. Put the prepared bell pepper & tomato shells in a baking dish. Scoop the cooked rice mixture into the prepared bell pepper & tomato shells and replace the tops. Bake at 175℃/350℉ for 45 minutes. Serve and enjoy!
6.5 out of 10 based on 98 user ratings
Nutrition facts: 240 calories, 9 grams fat

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