7 Irresistible Stuffed Vegetables You Must Try in Greece

Savor the flavors of Greece with these 7 stuffed vegetables. Discover unique recipes that make every meal a delight

Greece’s Top Dish: Stuffed Veggies:

When we were filming in Greece, stuffed vegetables became our favorite food. One day, we stopped for lunch at a small fishing village called Astakos. We went to the first café by the water and asked what they were serving. They said they had just taken stuffed vegetables like tomatoes and peppers out of the oven. It tasted amazing because we were so hungry.

If you eat this dish in 10 servings, each one has 249 calories, 5g of protein, 39g of carbs (6g are sugars), 7.5g of fat (1.5g are the bad fats), 4g of fiber, and 0.2g of salt.

Main Ingredients In Each Stuffed Veggies:

• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 2 big tomatoes
• 2 small to medium eggplants
• 1 green zucchini
• 1 yellow zucchini
• 6 tablespoons of olive oil
• 1 big onion, chopped very small
• 2 garlic cloves, chopped very small
• More than two tablespoons of tomato glue
• 400g (about 14 ounces) of long-grain rice, washed
• 250ml (about 9 ounces) of vegetable broth
• A big handful of flat-leaf parsley
• A big handful of fresh mint
• 1 teaspoon of dried oregano
• A tiny pinch of chili flakes
• Salt and pepper

Zucchini-Cheese Canoes:

One zucchini (8-9 inches) makes two servings. I like to serve it with salad and garlic toast. There’s also barley inside the stuffing for extra nutrition.

Ingredients:

• 2 zucchini
• ½ cup cooked barley
• ½ cup seasoned bread crumbs
• 1 small onion (minced)
• 2 Tbsp sweet peppers (minced)
• ¼ cup feta or goat cheese (crumbled)
• 1 egg
• 1 garlic clove (minced)
• Fresh rosemary or herbs (or dried)
• Salt and pepper
• 4 Tbsp grated Parmesan
• ½ cup mixed cheeses

Directions:

• Cut zucchini in half lengthwise. Spoon out the inside, keeping the shells.
• Mix the scooped zucchini paste with barley, breadcrumbs, onion, peppers, cheese, egg, garlic, herbs, salt, and pepper.
• Stuff the mix into the zucchini shells.
• Sprinkle Parmesan and crushed cheese on top.
• Bake for 15 minutes. Until the zucchini is soft.

Spicy Hot Tomato Sauce:

You need:

• 2 cups tomato sauce
• Garlic granules
• Dried onion
• Dried chili flakes
• Seasoned salt
• Black pepper

How to make it:

• Pour the tomato sauce into a small pot.
• Add the spices to taste.
• Cook until it bubbles.
• Boil for 15 minutes

This sauce is great for stuffed vegetables. You can also use it on top of stuffed vegetables for extra flavor.

Stuffed peppers:

Ingredients:

• 2 large peppers
• ¾ pound of meat (like beef, pork, or lamb)
• ¼ to ½ cup of rice
• 1 egg
• 1 minced onion
• 4 minced garlic cloves
• Salt and pepper
• 1 small jalapeño (optional)
• 1 quart of tomato sauce
• 1 cup of water

Steps:

• Cut the peppers in half. Take out its seeds.
• Mix all veggies like meat, rice, eggs, salt, onion, garlic etc.
• Fill the peppers with the mix.
• Put the stuffed vegetables in a dish. Pour tomato sauce and water on them.
• Cover and bake for 40-60 minutes.

Enjoy your stuffed vegetables.

Stuffed Mushroom Caps:

Ingredients:

• 6 to 8 large mushroom caps
• 1 tablespoon olive oil
• 1 small onion, chopped (or green onions for a milder taste)
• 1 clove garlic, minced
• 1 small sweet pepper, chopped
• ¼ cup bread crumbs
• ½ cup cream cheese, softened
• A pinch of dried basil
• Pepper to taste
• Grated Parmesan cheese

Instructions:

• Twist and pull off the stems from the mushrooms. Save the stems for soup or gravy.
• Put the mushroom caps in an oily baking dish.
• Warmth olive oil. Cook the onions, garlic, and pepper. Until they are soft.
• Put them in a pot. Mix it with bread crumbs, cream cheese, basil, and pepper.
• Fill the mushroom caps with this mixture. Powder with Parmesan cheese.
• Bake in an oven for 15 minutes. Until the mushrooms are soft.

You made stuffed vegetables which tasted good.

Stuffed Tomatoes with Mac:

Ingredients:

• 2 large ripe tomatoes
• ½ cup uncooked elbow macaroni
• 2 tablespoons butter
• 1 tablespoon heavy cream
• ¼ cup grated Mozzarella cheese (you can also use processed cheese)
• ½ teaspoon garlic powder
• Salt and pepper to taste
• A pinch of dried Italian herbs
• Parmesan-seasoned bread crumbs

Instructions:

• Cut the top of the tomatoes. Take out the inner part of the tomatoes. And save this paste.
• Boil the macaroni in salted water.  Then, strain the water.
• Mix the macaroni with butter, cream, Mozzarella cheese, tomato pulp, and the spices. 
•  Add enough bread crumbs.
• Bake it for 15 minutes.

Conclusion:

Give way to the vital flavors of Greece with these 7 irresistible stuffed vegetables. From zesty stuffed peppers to creamy zucchini-cheese canoes, each dish is a delicious celebration of fresh ingredients. These all recipes are perfectly baked. They have great taste. They make your life easy and delightful. Don’t miss this happy adventure.

FAQS:

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