Stuffed vegetables

26 November 2021
Prep time
60 minutes
Total time
60 minutes

3 medium size tomatoes (700gr)
6 different colors peppers (1200 gr)
4-5 (1 kilo) zucchini round shape
1 teaspoon salt
Pinch pepper

For the stuffing
1/3 of cup (80gr) olive oil
1 cup (100 gr) fine chopped onions
½ cup (70 gr) zucchini grated
1 cup (95 gr) carrot grated
1/3 cup (12gr) fresh mint fine chopped
1 cup (45 gr) parsley fine chopped
1 full soup spoon (35 gr) tomato paste
1 teaspoon (4 gr) cinnamon
1 teaspoon  (3gr) ground cumin
½ teaspoon (1 gr) ground black pepper
1 ½  (15 gr) salt
½ cup burglar wheat
1/3 medium grain rice
1/3 cup (60 gr) fresh lemon juice
1 cup (250 gr) water

For the baking
1/3 cup (80 gr) olive oil
¼ cup (60 gr) lemon juice
1 cup (250 gr) water


Remove the top part of the peppers  (and keep all top part of vegetables on the side) and remove all the seed from inside. Cut the top part of the zucchini and with a special tool or a small spoon remove the inside part make it look like a small tube. Remove the top part of the tomatoes and empty the inside part make it look like an empty ball. Take a knife and cut all the inside part of the zucchini and tomatoes, place in a ball with all the other ingredients for the stuffing and mixed the altogether.

Place the vegetables sitting in a big tray and leave the opening part on top. Add them some salt and pepper.  Stuffed the vegetables with mixture and place their top part back to place.
Pour on top all the ingredient for baking. Cover the tray with non stick baking pepper and then with foil and bake in preheated oven 180 c for an hour. Then uncover the tray and bake for another 20 – 30 minutes allowing all the liquids evaporate and get a light brown color.

It’s colorful, seasonal meal with the homemade taste. Stuffed peppers, tomatoes and zucchini  is an easy and satisfying recipe. Ideal  for fasting and vegans.

A recipe by Chryso Lefou

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