Authentic home cooking from Greece, with US measurements.

Originally published on Cookpad Greece as Καλοκαιρινά ζουμερά γεμιστά με σταφίδες και κουκουνάρι!

Summer Stuffed Vegetables with Raisins and Pine Nuts

Name: Summer Stuffed Vegetables with Raisins and Pine Nuts
Total time: 7200 s
Yield: Serves 4-5 servings
Cuisine: American
Ingredients: 8 assorted bell peppers of your choice; 2 large tomatoes; 1 onion, finely chopped; 1-2 potatoes, peeled; 18 tablespoons Arborio rice (for risotto) or any rice you have; 2 teaspoons dried mint; 1 teaspoon dried basil; 1 teaspoon dried tarragon; 1/4 bunch parsley; 1 cup pine nuts (about 140 grams); 1 cup raisins (about 150 grams); 1-1 1/2 cups olive oil (240-360 ml); Salt; Pepper; Sugar

Stacy! @Stacy

USA

A summer journey with the flavors of Greece in our home! Of course, stuffed vegetables are a staple in our summer meals. Some people prefer tomatoes, others love peppers—it's a big debate! But some like zucchini and eggplant, too. So, you can use a mix of everything to keep everyone happy!

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Ingredients

2 hours

Serves 4-5 servings

8assorted bell peppers of your choice
2large tomatoes
1onion, finely chopped
1-2potatoes, peeled
18 tablespoonsArborio rice (for risotto) or any rice you have
2 teaspoonsdried mint
1 teaspoondried basil
1 teaspoondried tarragon
1/4 bunchparsley
1 cuppine nuts (about 140 grams)
1 cupraisins (about 150 grams)
1-1 1/2 cupsolive oil (240-360 ml)
Salt
Pepper
Sugar

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Steps

2 hours

1

Wash and clean all the vegetables. Cut off the tops and place them in a baking dish.
2

Scoop out the tomatoes, blend the pulp in a food processor, and roughly chop the onion.
3

Sprinkle a little salt and 1 teaspoon sugar inside each empty tomato, then place them upside down in the baking dish while you prepare the rest of the ingredients.
4

In a bowl, combine all the remaining ingredients and 1 cup olive oil. Mix well.
5

Fill the vegetables with the mixture using a spoon, packing them to the top, and cover with their tops. Peel and cut the potato, then place the pieces between the stuffed vegetables. Season with salt. Drizzle generously with olive oil and add 1 cup water to the baking dish.
6

Bake at 375°F (190°C) with convection for 1 hour, or until golden and cooked through. (You can turn off the oven after an hour and leave the dish inside until ready to serve.)
7

Serve hot or cold with feta cheese and freshly baked bread on the side. Enjoy!

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Cooksnaps

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Stacy! @Stacy

Published in the US on August 13, 2025 15:33

USA

Από το 2018 έχω ενταχθεί στην ομάδα της Cookpad για να μοιραστώ τις συνταγές μου και να ανταλλάξω ιδέες με άλλους χρήστες!Είμαι νέα μαμά από το 2017 με δύο μικρά δεινοσαυράκια 🦖🦕 που κάνω τα πάντα για να τα ευχαριστήσω μέσω της μαγειρικής.~ Turkey, wine and pumpkin pie! * Just keep cooking! 👩🏻‍🍳~

Keywords

Onion Raisin Arborio Mint Bell Pepper Pepper Rice Tomato Basil Pinenuts Potato

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