Voion Land Products

Greek stuffed vegetables with rice and ground meat


  • 6 tomatoes
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 green bell peppers

For the filling

  • 1 onion
  • 1 clove garlic
  • 1 leek
  • 60 g olive oil
  • 1 tablespoon(s) granulated sugar
  • 300 g Voion grain rice
  • 1 chicken bouillon cube
  • 50 g white wine
  • 500 g ground beef
  • 400 g water
  • salt
  • pepper
  • 1/3 bunch dill
  • 1/2 bunch of parsley
  • 1/2 bunch mint

To assemble

  • 500 g potatoes
  • 2 tbsp olive oil
  • salt
  • pepper
  • 1 tablespoon(s) butter
  • 200 g water

For serving

  • herbs, fresh
  • mint
  • feta cheese
  • oregano, dry
  • 1 tbsp. olive oil
  • bread

Execution Method

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.
  • When they are ready, let them cool.

For serving

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

Source: akispetretzikis.com