Stuffed vegetables

Stuffed vegetables

Stuffed vegetables with whole grain rice, raisins and orange zest


  1. Slice-off the top of the tomatoes and the peppers. Use a spoon to remove the inside part of the tomatoes and the peppers. Try to leave the empty tomatoes as thin as possible but be careful not to score their skin. Save the inner part of the tomatoes you have removed. It will be used for the stuffing.
  2. Repeat the same process by emptying the inside of the eggplants.
  3. Rinse well all emptied vegetables.
  4. Drain and add some salt, pepper and sugar in their bottom.
  5. Mash the inner tomato and eggplant parts separately.
  6. Boil the rice until soft. Whole grain rice requires more time. At least 40 minutes are required.
  7. While rice is boiling pour olive oil on a frying pan and roast the onion until it becomes soft.
  8. Add the eggplant mash, salt, pepper, dill, parsley and 3 spoons of tomato mash.
  9. Let the mixture simmer for 10 minutes.
  10. When rice is cooked mix it with the mash in the frying pan and cook for 2-3 minutes all ingredients together. Fix taste by adding the desired portion of salt and pepper.
  11. Remove from heat.
  12. Mix the stuffing with the raisins and the orange zest.
  13. Fill in each vegetable with the  stuffing end seal with their top.
  14. Place them on a baking pan, pour with plenty of olive oil and with the remaining tomato mash and bake in 200 C for 1 hour.
  15. Check regularly and add a little water if necessary. Remove from heat, let the vegetables cool and serve.


  • 3 elongated eggplants
  • 5 medium size peppers
  • 5 medium size tomatoes
  • 15 spoons of whole grain rice
  • 1 onion, diced
  • zest of one orange
  • 2 spoons of raisins
  • 2 spoons of finely cut dill
  • 2 spoons of finely cut parsley
  • 2 spoons mint
  • Salt
  • Pepper
  • Sugar
  • Olive oil


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