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Stuffed vegetables Greek style

July 27, 2018
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Stuffed vegetables Greek style

I ate this dish for the first time in Greece some years ago and I really love it! Tasty, full of nutrients, antioxidant thanks to the lycopene of cooked tomatoes, completely vegetarian because it hasn’t inside meat or sausages, it is really a joyful, summer dish!

Ingredients for 4 persons

4 tomatoes

4 peppers

4 zucchini

4 zucchini flowers

300 g semi whole grain rice

2 onions


Lesser calamint


200 g crushed tomatoes

Whole grain breadcrumbs

Sea salt


Extra virgin olive oil

Rinse the vegetables. Cut the zucchini into half lengthways and remove the pulp that should be taken apart. Cut the top part of tomatoes, remove all the pulp inside and keep it also apart. Cut the top part of peppers and remove the seeds. Clean the zucchini flowers and remove gently the pistil. Rinse under flowing water the rice and cook it in slightly salt water, drain it al dente and put it under cold water. Chop up the onions and sauté it quickly with a little olive oil. In a large bowl mix the rice, the onion, the parsley, the lesser calamint and the basil, add the tomato pulp cut into pieces, a pinch of salt and pepper. Fill with these ingredients the tomatoes, the peppers and the zucchini flowers. In a pan sautè the zucchini pulp in a little extra virgin olive oil and two tablespoons of water. Blend then the cooked zucchini in a blender and add it to the rest of rice, herbs and vegetables. Fill the zucchini. In a baking pan put the stuffed vegetables except the zucchini flowers, cover tomatoes and peppers with their top parts. Dress the vegetables with olive oil, the crushed tomatoes and half a glass of water. Bake in the oven at 180° for about an hour. When there are about twenty minutes left add also the zucchini flowers. Serve the stuffed vegetables and enjoy this dish with all the tastes of Greece!

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