Greek Stuffed Peppers and Tomatoes with Potatoes

Greek Stuffed Peppers and Tomatoes with Potatoes

The Cooking Mawma's Greek stuffed peppers and tomatoes — filled with seasoned ground turkey, rice, dill, and allspice, baked over golden potatoes until perfectly tender.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner, Main Course

Cuisine: Greek

Keyword: Comfort Food, Dinner, Greek, Healthy, Homemade, The Cooking Mawma

Servings: peppers/tomatoes

Ingredients

3 green peppers tops off & deseeded
3 beefsteak or heirloom tomatoes tops off & scooped out
2-3 large gold potatoes cubed & seasoned with 1tbsp olive oil and 1tbsp garlic salt
1 white or yellow onion diced
2 tbsp olive oil
3 tbsp dill
2 tsp allspice
2 tsp salt + pepper
1/4 cup parsley
1 cup basmati, jasmin, or white rice
1 lb ground turkey
2 1/2 cups chicken broth/stock
1 14oz can tomato sauce

Instructions

Preheat oven to 350. Cube potatoes and sprinkle with 1tbsp olive oil and 1tbsp garlic salt. Place in 9x13 baking dish.
Cut off tops of peppers and tomatoes and scoop out all flesh (keep tomato "flesh") and seeds leaving just the tomato and pepper shell. Add shells on top of potatoes in baking dish.
In a deep pan on medium heat, add olive oil, tomato "flesh", onions, parsley, dill, allspice, salt and pepper. Cook for 5 minutes.
Add ground turkey and continue cooking until browned.
Add rice and chicken broth to mixture. Let cook for 10 minutes, until some of the broth is absorbed.
Stuff the tomatoes and peppers evenly with meat mixture and put tops back on. Drizzle tops with olive oil and tomato sauce.
Cover with aluminum foil and bake 1.5 hours.
Remove cover and bake an additional 20-30 minutes or until tomatoes and peppers are slightly blackened. Enjoy!

Nutrition