Stuffed Tomatoes, Zucchini, and Peppers

July 24, 2015 • Greek Food, Main Dish

Stuffed Tomatoes Zucchini Peppers-3

When I think about stuffed tomatoes, I think about Greece.  I think about superb olive oil and a huge chunk of feta cheese, too!

When I make them in the States, I always add some garden fresh zucchini and peppers to please everyone.  Yes, they take a bit more time to prep than most of my recipes, but every once and a while, it’s worth it.  I just made these last week for my mom, aunt, and cousin.  My cousin just recently had her first baby and we’ve been traveling to one another’s homes every week for visits.  Whoever hosts the gathering takes care of the food and we eat all day!!!  This meal was our dinner and I made three pans so there was plenty to take home to my koumbaros, too!   xo

Stuffed Tomatoes Zucchini Peppers-2

Stuffed Tomatoes, Zucchini, and Peppers

Ingredients

  • 1 large or 2 small zucchini
  • 2 large tomatoes
  • 2 peppers (red, yellow, orange, or green)
  • 3 medium sized potatoes
  • 1 1/2 lbs. lean ground sirloin
  • 1 28 oz. can tomato sauce
  • 1/2 cup red wine
  • 1 can tomato soup, plus 2 cans water
  • 2 tbsp. minced garlic
  • 2 tbsp. dried Greek oregano
  • 1/2 cup Parmesan cheese
  • 1/4 cup Italian breadcrumbs
  • 1 1/2 tsp. sea salt
  • olive oil
  • salt and pepper

Instructions

Preheat the oven to 350 degrees.

Prep the veggies. Slice the zucchini lengthwise and scoop out the seeds and core. Place them in a medium size mixing bowl to the side. If you're using a large zucchini, slice the boat halfway down the middle, so you have four little boats. Slice the tops off of the tomatoes and core them as well. Add the seeds and juices to the mixing bowl. Slice the tops off of the peppers and slice them in half lengthwise to create two bowls. Discard the ribs and seeds.

Add the ground sirloin to the mixing bowl. Liberally season with salt and pepper and add garlic, oregano, Parmesan cheese, and 1/4 cup red wine.

Line a large baking pan with the prepared veggies. Fill them with the meat and veggie mixture.

Peel the potatoes and slice them in 1/2 inch thick discs. Place them in the pan in between the veggies.

Top with tomato soup, water, tomato sauce, and remaining red wine. Drizzle the entire pan of stuffed veggies with olive oil and sprinkle with sea salt.

Cover and bake for 1 hour. Uncover, sprinkle with breadcrumbs, and broil for 4-5 minutes until browned.

Serve each serving with a healthy drizzle of olive oil and feta cheese.

Tags: , ,

2 Responses to Stuffed Tomatoes, Zucchini, and Peppers

  1. Good day I am so excited I found your webpage, I really found you by error, while I was browsing on Google for something else, Anyhow I am here now and would just like to say many thanks for a incredible post and a all round enjoyable blog (I also love the theme/design), I don’t have time to read it all at the moment but I have bookmarked it and also added in your RSS feeds, so when I have time I will be back to read more, Please do keep up the awesome job.

    • Jalen says:

      This is great information. Why would anyone put something on their skin that may or may not harm them? Th218&#eer7;s enough bad pollutants out there as it is, and at least we can make a change with skin care. That we can control anyway. Sincerely, Anna

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>