Our Sales Director, Kathy gives us a taste of her Greek roots with this healthy recipe

This is one of my favorite Greek dishes. It speaks to the Mediterranean diet of wellness  as it incorporates  fresh vegetables, fresh herbs and extra virgin olive oil.  A very common, well known Greek dish loved by all ages: Vegetarian stuffed green, yellow, red peppers and fresh tomatoes. The beauty about this dish is that it can be served hot as a main meal, or cold in the summertime as part of a buffet spread while being very colorful and exciting.

Ingredients

•  6 large tomatoes – they need to be soft, on the ripe side
• 2 red bell peppers
• 2 yellow bell peppers
• 2 green bell peppers

For the filling to stuff the vegetables

• 2 onions finely chopped
• 2 clove(s) of garlic smashed
• 1 zucchini finely chopped
• 1/4 cup olive oil
• 1 ½ cups glutinous rice (Uncle Ben works well)
• 2 cups pureed fresh roma tomatoes ( I like using all fresh ingredients-if need be you may substitute with 16oz canned chopped tomatoes)
• 2 ½ cups water
• salt
• pepper
• 1/3 bunch dill
• 1/2 bunch parsley
• 1/2 bunch mint

To assemble before baking:

•  1 lb russet potatoes
• 2 tablespoon(s) olive oil
• salt
• pepper
•  2 tablespoon(s) olive oil
• ¾ cups water

To serve:  

• fresh chopped fresh dill, parsley, mint
• feta cheese
• oregano, dry
• 1 tablespoon(s) olive oil

Preparation 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. Chop the flesh you removed  into small pieces or puree in a blender and set aside for filling.
• Transfer the prepared tomatoes to a 10×12 baking pan.
• Cut the tops of the green, red and yellow 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 the tomatoes.

For the filling:

•  Preheat oven to 350* F
• Place a deep pan over heat on stove top  let it get hot and add the 1/3 cup olive oil.
• Finely chop the onion, garlic.
• Add to the pan and sauté. Add the chopped zucchini and sauté together.
• Add the  tomato flesh you removed from the fresh tomatoes along with the pureed tomatoes and stir.
• Add the rice and stir into the mixture.
• Add the water, lower heat and season with salt and pepper.
• Sauté for 10 minutes, until all the moisture evaporates. If water evaporates too fast, lower heat and add a little more water so mixture stays moist. Mixture needs to be fluffy and moist.
•  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.
• 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 one by one in the baking pan.

To assemble:

• Place a pan over heat and let it get hot.
• Peel the potatoes and cut them into wedges.
• Add the 2tbs olive oil, pepper and salt . Sauté until golden. When ready, distribute in the baking pan among the stuffed vegetables.
• Add the water, drizzle everything in the pan with 2 tlbs olive oil and cover with parchment paper to seal in moisture so everything cooks.
• 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. You may sprinkle on top some of the  fresh herbs and mint leaves reserved.
• Serve with an optional  side appetizer of  feta cheese drizzled with dry oregano, olive oil and  fresh bread.

(Written by Kathy Arkoumanis; photo via Pinterest)