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How to Cook Roula's Greek Stuffed Tomatoes

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Cook Roula's Greek Stuffed Tomatoes

How to Cook Roula's Greek Stuffed Tomatoes

I got this recipe from a dear friend of mine that lives on Zakynthos, a beautifull Island on the west coast of Greece. Enjoy this meal and have fun making it, happy cooking!

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Step 1 of 34
To clean > Put the tomatoes in cold water. Let them soak for at least 10 minutes then dry them off and set them on a slicing board.

To clean > Put the tomatoes in cold water. Let them soak for at least 10 minutes then dry them off and set them on a slicing board.

Step 2 of 34
Cut up the onions and paprika's (bell peppers) in small dices

Cut up the onions and paprika's (bell peppers) in small dices

Step 3 of 34
Cut the chili pepper and garlic, but keep them apart from the onions and paprikas.

Cut the chili pepper and garlic, but keep them apart from the onions and paprikas.

Step 4 of 34
Save these in a separate bowl.

Save these in a separate bowl.

Step 5 of 34
Cut of the caps of your tomatoes.

Cut of the caps of your tomatoes.

Step 6 of 34
Cut of a small piece of the bottom, so it will stand solide in the oven.

Cut of a small piece of the bottom, so it will stand solide in the oven.

Step 7 of 34
Hollow the tomatoes, but save the inside; we'll be needing that later on 😄

Hollow the tomatoes, but save the inside; we'll be needing that later on 😄

Step 8 of 34
Save this in a separate bowl.

Save this in a separate bowl.

Step 9 of 34
Cut up the zucchini in small dices and save the in a seperate bowl. > Save the green (chopped off) top, in the bowl with your diced zucchini and it won't turn brown <

Cut up the zucchini in small dices and save the in a seperate bowl. > Save the green (chopped off) top, in the bowl with your diced zucchini and it won't turn brown <

Step 10 of 34
Get a large pan and put in some olive oil and cook the onions and paprika untill the onions are glassy.

Get a large pan and put in some olive oil and cook the onions and paprika untill the onions are glassy.

Step 11 of 34
Stir well so the veggies won't burn!

Stir well so the veggies won't burn!

Step 12 of 34
When the onions are glassy, put in your pepper and garlic. > Prepare for the fabulous smell! <

When the onions are glassy, put in your pepper and garlic. > Prepare for the fabulous smell! <

Step 13 of 34
After a few minutes stirring, put in the zucchini.

After a few minutes stirring, put in the zucchini.

Step 14 of 34
Quickly after the zucchini you can add the inside of the hollowed tomatoes.

Quickly after the zucchini you can add the inside of the hollowed tomatoes.

Step 15 of 34
Add a good teaspoon of Rosemary.

Add a good teaspoon of Rosemary.

Step 16 of 34
Salt

Salt

Step 17 of 34
And pepper (use more that I have in my hand here!)

And pepper (use more that I have in my hand here!)

Step 18 of 34
Then mesure a (small) cup of rice. Make sure this is rice that cooks fast in about 8 minutes!

Then mesure a (small) cup of rice. Make sure this is rice that cooks fast in about 8 minutes!

Step 19 of 34
Add 1,5 cups of water together with the rice in the baked vegetables. Let this simmer for the time the rice needs to cook, in my case; 8 minutes.

Add 1,5 cups of water together with the rice in the baked vegetables. Let this simmer for the time the rice needs to cook, in my case; 8 minutes.

Step 20 of 34
In the mean time you can chop some parsly and basil.

In the mean time you can chop some parsly and basil.

Step 21 of 34
This is what it should look like when the cooking time is over. The water is almost gone. Leave it to steam a bit dryer for a few minutes, it's not suppose to be very wet when we stuff the tomatoes.

This is what it should look like when the cooking time is over. The water is almost gone. Leave it to steam a bit dryer for a few minutes, it's not suppose to be very wet when we stuff the tomatoes.

Step 22 of 34
Put in the cut fresh herbs.

Put in the cut fresh herbs.

Step 23 of 34
Stir the herbs through the rice-veggie-mixture.

Stir the herbs through the rice-veggie-mixture.

Step 24 of 34
Set the oven to a temperature of 180 degrees. (Celcius)

Set the oven to a temperature of 180 degrees. (Celcius)

Step 25 of 34
Stuff your hollowed tomatoes and press hard (not too hard or the tomato will break) and fill it up rich.

Stuff your hollowed tomatoes and press hard (not too hard or the tomato will break) and fill it up rich.

Step 26 of 34
When the tomatoes are filled, mesure a 1/2 cup of olive oil and 1 cup of water.

When the tomatoes are filled, mesure a 1/2 cup of olive oil and 1 cup of water.

Step 27 of 34
Put this in a baking dish.

Put this in a baking dish.

Step 28 of 34
Place your stuffed tomatoes in the dish. Place back the cut off caps and grease the tomatoes with the mixture they are standing in. This will prevent them from burning in the oven.

Place your stuffed tomatoes in the dish. Place back the cut off caps and grease the tomatoes with the mixture they are standing in. This will prevent them from burning in the oven.

Step 29 of 34
First place the tomatoes in the oven for 20 minutes in the middle of the oven.

First place the tomatoes in the oven for 20 minutes in the middle of the oven.

Step 30 of 34
After 20 minutes I saw the caps were not realy ruffled yet, so I let them in for another 10 minutes. > You have to keep an eye on them in this time! < (Oops crappy picture! :-D)

After 20 minutes I saw the caps were not realy ruffled yet, so I let them in for another 10 minutes. > You have to keep an eye on them in this time! < (Oops crappy picture! :-D)

Step 31 of 34
After (in total) 30 minutes, they looked like this. >> Watch out! The oil mixture is VERY hot now. Be carefull when you take out the baking dish please! <<

After (in total) 30 minutes, they looked like this. >> Watch out! The oil mixture is VERY hot now. Be carefull when you take out the baking dish please! <<

Step 32 of 34
Place them on a nice plate and serve it with a good piece of meat. Or keep it vegetarian and serve a fresh salad on the side.

Place them on a nice plate and serve it with a good piece of meat. Or keep it vegetarian and serve a fresh salad on the side.

Step 33 of 34
Oh and don't forget some bubbles, this meal is a celebration! Thanks to Roula, our Greek friend for sharing this with us, JAMAS!! > this means "Cheers" in Greek <

Oh and don't forget some bubbles, this meal is a celebration! Thanks to Roula, our Greek friend for sharing this with us, JAMAS!! > this means "Cheers" in Greek <

Step 34 of 34

It's possible that you have some rice-veggie-mix left over, 'cos it didn't fit the tomatoes. Don't throw it away! Put it in a big omelet the next day and you have a superduper fast & healthy meal!

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4 big tomatoes

2 small onions

2 cloves of garlic

1 chili (spanish) pepper

1 zucchini (courgette)

1 red paprika (bell pepper)

1 yellow paprika (bell pepper)

100 grams fastcooking rice

1/2 cup olive oil

Parsley

6 leafs basil

Pepper

Salt

Rosemary

Water

Wendy Pronk

Thank you @Lester R! I hope you will make it someday.

(author) 3 weeks ago

Lester R

Looks delicious! Yummm!

Lester R 4 months ago

Wendy Pronk

Sorry @irispak for the delayed response. I think you could with the lid on. But keep it on a low fire. Tell me if you tried this and if it worked out for you.

(author) 5 months ago

Iris Pak

Thanks for your recipe!! :) can't wait to give a try!! can I pan-fried it instead of putting inside oven too?

Iris Pak 7 months ago

Wendy Pronk

So cool you al like it so much and even try to experiment with it :-)

(author) 7 months ago

Christina McCarty

I made these last night and added lean ground beef to the mixture! Delicious! :)

Christina McCarty 7 months ago

Trisha Ann Gladding

I cannot wait to try this!!!

Trisha Ann Gladding 7 months ago

Xiaoyi Huang

Making it now. Rice is simmering in pan. Smells soooo good!! Can't wait to munch on them! Thanks for making a great guide

Xiaoyi Huang 7 months ago

David Bonifacio

This looks great and you made it seem so easy! Thanks!

David Bonifacio 7 months ago

Wendy Pronk

Great to hear you made them, and changed some ingredients. This dish is perfect to experiment with different ingredients. So thank you Sherry Roberts and yes Ioannis Tsiakkas; I totally agree!

(author) 7 months ago

Ioannis Tsiakkas

Greek food is great !

Ioannis Tsiakkas 7 months ago

Sherry Roberts

Had the tomatoes tonight and am making them again tomorrow night. However I did not add the peppers because a family member is allergic to them. Still turned out AWESOME

Sherry Roberts 7 months ago

Wendy Pronk

No thanx! It's so delicious I'm in the kitchen cooking this meal again (*^_^*)

(author) 7 months ago

Tysha Tatchell

This looks absolutely delicious. I can't wait to get in my kitchen and try it out. Thanks for the idea:)

Tysha Tatchell 7 months ago

Wendy Pronk

Please do Hayat and enjoy cooking!

(author) 7 months ago

Hayat Ferhane-Akhoudas

Thank you for sharing! This is exactly the kind of food I love, will definitely try it and let you know how it went.

Hayat Ferhane-Akhoudas 7 months ago

Wendy Pronk

So curious how you guys did cooking this dish. Are there things I should change in the guide or is it good as it is?

(author) 7 months ago

Wendy Pronk

There is a list of supplies available on every slide K G. On the iPhone app you simply slide frim bottom to top and it pops up.

(author) 7 months ago

K G

This recipe looks easy it would help if you added a shopping list. I'm going to try it tonight hopefully it looks as good as yours! Thanks for sharing

K G 7 months ago

Karen B

Sounds great. I will make today for potluck football party.

Karen B 7 months ago

Dimitar Penev

Very nice guide, indeed! We do same dish in Bulgaria as well;-) my mother uses paprika too( same studfing)🍴наздраве!😉

Dimitar Penev 7 months ago

Michael Chiodo Jr.

Great guide, will be making this tomorrow thank you👍

Michael Chiodo Jr. 8 months ago

Wendy Pronk

Thank you Kathleen, spread the word :-)

(author) 8 months ago

Kathleen Schwenk

You did a good job!

Kathleen Schwenk 8 months ago

Gio Pascual

Thnx:)

Gio Pascual 8 months ago

Wendy Pronk

Then I guess you did a great job cooking if they liked it so much :-)

(author) 8 months ago

Gio Pascual

Welcum:) ohh, haha we didnt have enough, my brothers ate it all, ahha

Gio Pascual 8 months ago

Wendy Pronk

Oh and don't forget the tip on the last page. This is also a very good (and for a change easy) meal ;-)

(author) 8 months ago

Wendy Pronk

Yeah Gio, great job! And love the fact it's restaurant worthy ;-)

(author) 8 months ago

Gio Pascual

I did:) tht was awesome, felt like eatin in a restaurant:)

Gio Pascual 8 months ago

Wendy Pronk

No thanks and enjoy cooking! :-)

(author) 8 months ago

Gio Pascual

Thnxs wendy:)

Gio Pascual 8 months ago

Wendy Pronk

That is 100 grams gio.

(author) 8 months ago

Gio Pascual

How much is one small cup?

Gio Pascual 8 months ago

Wendy Pronk

Thank Roula, the greek friend who shared it with me :-) Have youself a great meal!

(author) 8 months ago

Kc Ros

Yum

Kc Ros 8 months ago

Linda O.

I LOVE tomatoes and this looks really yummy so thank you for the idea! ;)

Linda O. 8 months ago

Wendy Pronk

Believe me if I say it tastes awesome! Enjoy this recipe :-)

(author) 8 months ago

Miss Apple

Eek, rice and tomatoes: two of my favorite foods! That looks awesome...

Miss Apple 8 months ago

Wendy Pronk

Happy cooking and let me know what you think of it!

(author) 8 months ago

Darcy Bastin

I'll be making these soon. Thanks for the recipe.

Darcy Bastin 8 months ago

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Wendy Pronk

Really? Nothing like this; http://i.istockimg.com/file_thumbview_approve/70254/2/stock-photo-70254-red-pepper.jpg

(author) 8 months ago

Marie McHenry

I never saw a red pepper like this !

Marie McHenry 8 months ago

Wendy Pronk

Red pepper and garlic :-)

(author) 8 months ago

Marie McHenry

What is this pic?

Marie McHenry 8 months ago

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Wendy Pronk

Correct, this is an European cooker and in Celcius

(author) 5 months ago

Sharon Chua

Perhaps define that this is Celsius not Fahrenheit :)

Sharon Chua 7 months ago

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Aleisha McNatty

Ah, sorry! The languages look so similar sometimes - especially with me being a bit of a German newbie :)

Aleisha McNatty 4 months ago

Wendy Pronk

No I'm from the Netherlands

(author) 5 months ago

Aleisha McNatty

Kommst du aus Deutschland? :D

Aleisha McNatty 7 months ago

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