Greek Stuffed Peppers & Tomatoes with Tomato Cream Sauce

Last month, I attended a three week-long trip to Italy and Greece with People to People Student Ambassador Program. It was an incredible trip and such an amazing opportunity. However, before I went, I was concerned that there wouldn't be enough for me to eat, as a vegan. I definitely had no reason to worry though! My lovely delegation manager (the leader/guide from the area who was basically in charge of the entire trip) always made sure to talk with the restaurants to guarantee that the two vegetarians and I had something to eat. The three of us ended up having the best variety of food! Every day was something different - risotto, veggie medley dishes, traditional salads, stuffed vegetables, roasted veggies, pasta, and more. Meanwhile, the incredibly jealous omnivores were served a mystery meat and fried potatoes for every single meal.

One of my favorite foods we were given was the stuffed tomatoes and peppers from Greece. I am not Greek and will not claim that this is a traditional Greek recipe, considering I made it up, but it tastes almost identical to the meal we had in Greece. The sauce is entirely optional, as the meal still tastes delicious without it.

Greek Stuffed Peppers & Tomatoes

• 3 tomatoes
• 3 bell peppers
• 1 cup uncooked brown or wild rice
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt & pepper, to taste

1) Preheat oven to 350F. Grease a baking sheet with olive oil.

2) Cook rice according to package directions.

3) Mix cooked rice with herbs, oil, salt, and pepper.

4) Cut off the tops of the peppers and tomatoes and carefully scoop out the insides.

5) Stuff the peppers and tomatoes with the rice mixture.

6) Place peppers on prepared baking sheet and bake for 5 minutes.

7) Add tomatoes to baking sheet and bake for another 15 minutes, or until veggies are soft.

8) Allow veggies to cool for several minutes before transferring to plates.

Serves 3 or 6, depending on how hungry everyone is


Tomato Cream Sauce 
(I tagged this recipe as "soy-free" since the stuffed tomatoes are, but be warned, the sauce is not)

• 1 14.5 oz can tomato sauce
• 1/4 package silken tofu (about 4 ounces)
• Handful of fresh basil

1) Blend all ingredients together.

2) Heat on stove top over med-low heat.

3) Serve drizzled on top of baked tomatoes and peppers.



View more photos here