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Tomatoes and bell peppers hollowed out, stuffed with rice, and slow-baked — savoring the bounty of summer vegetables.
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A Greek summer home dish hollowing out tomatoes, bell peppers, and zucchini, then filling them with rice and herbs before slow-baking. Made as a main dish when ground meat is added to the filling, or as a vegetarian dish (also eaten during fasting periods) without it. Made most often in summer when vegetables are abundant, slow baking concentrates the vegetables' natural sweetness for a simple yet deeply satisfying flavor.
Cut off the tops of the tomatoes and bell peppers to use as lids, and hollow out the insides (reserve the scooped-out tomato flesh).
Mince the onion and sauté in olive oil, then mix with the reserved tomato flesh, rice, and chopped herbs to make the filling.
Fill the hollowed vegetables about 80% full with the filling and cover with the lids.
Arrange in a baking dish, along with wedge-cut potatoes if using.
Drizzle olive oil and a little water over everything.
Bake at 350°F (180°C) for about 50 minutes until the vegetables are tender to finish.