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Stuffed Tomatoes and Peppers


  • 5 medium sized tomatoes
  • 5 medium sized green bell peppers
  • 15 tablespoons of short grain rice
  • ¾ cup of chopped parsley
  • 2 onions, chopped
  • 1 cup of tomato sauce
  • 2 potatoes, peeled-cut into wedges (about 8 to 10 per potato)
  • 1 cup of olive oil
  • Salt and pepper
  • 1 cup of water


  1. Preheat the oven to 400 degrees F.
  2. Slice tomato and pepper tops to create a lid. Leave a little amount still attached so that the lid is not completely removed. With a teaspoon, scoop out the pulp of the tomatoes. Chop and reserve. Remove the seeds of the peppers.
  3. In a frying pan, heat half of the olive oil and sauté the onion. When softened, add chopped tomato pulp. Cook for 1 to 2 minutes. Add rice and parsley and remove from heat. Season with salt and pepper.
  4. Using a spoon, fill tomatoes and peppers with the rice stuffing until ¾ full. Place in a 2 to 3 inch deep baking dish. The tomatoes should be placed up-side down and peppers on their sides. Fill the gaps in between with the potato wedges. Pour tomato sauce, water, and the remaining olive oil in the baking dish. Season with salt and pepper. Bake for 1 to 1 ½ hour. Add some more water during baking if necessary. When slightly blackened, turn tomatoes and peppers to roast evenly. Remove from the oven and let it stand for 10 minutes before serving.

Romama’s Note: Stuffed Tomatoes and Peppers can be served warm or at room temperature and are also excellent the second day.

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  2. Sliced and Stuffed Colorful Potatoes
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  4. Ground Beef Stuffed Onions
  5. Savory Stuffed Scallop Shells

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