Greek stuffed vegetables

Greek stuffed vegetables


30 min

Baking Time

40 min



The Greek recipe for the most delicious stuffed vegetables!


Stuffing vegetables:

  • 5 tomatoes
  • 5 zucchini
  • 5 peppers

For the filling:

  • 600 g ground beef
  • 300 gr. yellow rice
  • 3 carrots
  • 3 large onions
  • 2 zucchini
  • 1 bunch of parsley
  • 1 bunch of mint
  • Olive oil
  • Salt Pepper
  • 1 glass of water
  • 3 tbsp. breadcrumbs
  • 10 potatoes


  1. We open our vegetables that are for stuffing, remove the flesh and keep aside.
    Grind them in a blender.
  2. Grate the carrots and zucchini in the thick part of the grater. Finely chop the onions and herbs.
  3. Put olive oil in a saucepan and sauté the minced meat until it turns brown, add the onion, sauté for a while until it softens.
  4. Add the grated carrots, zucchini and ground vegetables.
  5. Add the rice, water, salt and pepper.
  6. Leave the liquids on the fire to evaporate a little and remove.
  7. Remove from the heat, add the chopped herbs and extra olive oil (a cup preferably).
  8. Fill our open vegetables, put their lids and transfer to the pan.
  9. Cut the mashed potatoes, salt and add them to the pan.
    Add a glass of water.
  10. Put olive oil on top of the stuffing and potatoes, sprinkle our stuffing with a little toast and bake at 190 degrees for about 40 minutes or until they turn a nice golden color.
  11. Serve them warm or cold, putting a little olive oil on top.

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