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Recipe Category / Stews

Greek stuffed vegetables with rice and ground meat

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.


For the stuffed vegetables

  • Remove the stems from the tomatoes and cut the top part to make a kind of “lid”. Carefully remove the flesh from the tomatoes, using a teaspoon.
  • Transfer to a 36x28 cm baking pan
  • Cut the tops of the green peppers in the same manner and remove the seeds and ribs. Slice off a little of the base so they can be positioned upright, but make sure not to create a hole at the bottom. Add them to the baking pan along with the potatoes.

For the filling

  • Preheat oven to 180* C (350* F) Fan.
  • Place a deep pan over heat, let it get hot and add the olive oil.
  • Finely chop the onion, garlic, leek and the edges from the green peppers.
  • Add to the pan along with the granulated sugar and sauté.
  • Add the rice, bouillon cube, white wine and ground beef.
  • Mix with a wooden spoon and break up the ground beef.
  • Add the water, lower heat and season with salt and pepper.
  • Squeeze the tomato flesh your removed, with your hands and transfer to pan. Sauté for 10-15 minutes, until all the moisture evaporates.
  • When the filling is ready, remove from heat.
  • Finely chop the dill, parsley and mint. Keep some of the herbs aside and add the rest to the filling.
  • Taste the filling and make sure it is to your liking. Season to taste and add the olive oil.
  • To fill the vegetables, begin by drizzling the interior with some olive oil and then seasoning with salt and pepper.
  • Fill the vegetables to the rim, cover with their “lids” and set aside.

To assemble

  • Place a pan over heat and let it get hot.
  • Peel the potatoes and cut them into wedges.
  • Add the olive oil, pepper, salt and butter. Saute until golden. When ready, distribute in the baking pan among the stuffed vegetables.
  • Add the water, cover with parchment paper and then aluminum foil.
  • Bake for 1 hour, remove coverings and bake again for 20-30 minutes, until nice and golden.

To serve

  • On a serving plate, add the stuffed vegetables, potatoes, fresh herbs and mint leaves.
  • Serve with feta cheese, dry oregano, olive oil and bread.
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Nutrition information per portion

Calories (kcal)
25 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
16 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
29 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
27 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
18 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
52 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
32 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
20 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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