Tomatoes and Peppers Stuffed with Wild Rice

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  • 12 medium sized, ripe tomatoes
  • 6 green peppers
  • 2-3 onions, finely chopped
  • 1 1/2 teacups olive oil
  • 3 tablespoons finely chopped parsley
  • 1 tablespoon sugar
  • 1 teaspoon mint
  • 3 tablespoons dill
  • 1/2 kilo wild rice
  • Salt-pepper
Note: You might also pour the juice of 2 tomatoes mixed with 2 or 3tbsp of olive oil, over the stuffed vegetables. This way this dish will be more juicy.


  1. Wash tomatoes and peppers. Using a sharp knife, cut a thin, round slice off the top, stem end of each one and keep aside to use them later as a lid-like cover.
  2. With a teaspoon remove the seeds from the peppers and scoop the tomato pulp out. Place the tomato pulp in a bowl and shred it finely.
  3. Arrange the hollowed out tomatoes and peppers in a baking dish, season with salt and pepper and sprinkle a little sugar in each tomato.
  4. In a pot, saute the onions in the oil on a medium fire.
  5. When slightly golden, add the wild rice, washed and strained. Add the parsley, mint, dill and the reserved shredded tomato pulp, salt, pepper and a little water and cook until the rice pops.
  6. Next, fill the tomatoes and peppers, with the prepared stuffing.
  7. Add the reserved round tops and cover with aluminuium paper and bake them in a medium oven for about 45 minutes.