GREEK STUFFED BELL PEPPERS AND TOMATOES (VEGETARIAN)

Greek Stuffed Bell Peppers and Tomatoes (Vegetarian) image

Provided by Pa. Hiker

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 cups water
2 cups brown rice, uncooked
2 medium onions, diced
3 tablespoons mccormick's all purpose Greek seasoning
2 teaspoons mint leaves, dried (optional)
2 teaspoons oregano, dried (optional)
2 tablespoons parsley, dried (optional)
1 teaspoon black pepper
6 -8 bell peppers, ripe (red or yellow) or 6 -8 firm tomatoes
28 ounces tomatoes, petite diced

Steps:

Bring 4 cups of water slowly to a boil.
While the water is boiling mix the Greek spices (if not using the McCormick's then use the mint, oregano, and parsley), and black pepper.
Mix in the uncooked rice.
Add the diced onions.
Once the water is boiling, and the dry ingredients have been mixed, add the mixture to the water and cook according to the package directions for the rice.
While the rice is cooking cut the tops off of the peppers/tomatoes, just enough to get a spoon inside and clean out the seeds.
When the rice has finished cooking remove it from the stove and mix in the petite diced tomatoes.
Spoon the mixture into the peppers/tomatoes.
Place in a baking dish and bake at 350 for 45 minutes (or until they are tender).

Nutrition Facts : Calories 296.9, Fat 2.5, SaturatedFat 0.5, Sodium 19.2, Carbohydrate 63.3, Fiber 7, Sugar 8.5, Protein 7.6