Prep Time: 20′        Cooking Time: 1h 15′          Serves 5


  • 5 red tomatoes, ripe and firm
  • 5 bell peppers
  • 1 zucchini, grated
  • 1 eggplant, grated
  • 2 onions, diced
  • 1 cup Carolina rice
  • 1 ½ cups extra-virgin olive oil
  • 1 bunch fresh parsley, chopped
  • 1 bunch fresh spearmint, chopped
  • 1/3 cup pine nuts
  • 1/3 cup black raisins
  • Salt,
  • Freshly ground pepper
  • 3 tomatoes, grated


  1. Cut a slice off the top of the tomatoes (to use as a lid) and spoon the flesh into a bowl, making sure to leave enough flesh along the sides to prevent the tomato from cracking open in the oven.
  2. Put the tomato flesh in a food processor and pulse.
  3. Slice off the top end of the peppers and remove the seeds and fibers.
  4. Heat ½ cup olive oil in a deep skillet and sauté the onion over medium heat for a few minutes, until transparent.
  5. Stir in the grated zucchini and eggplant.
  6. Bubble away for a few minutes until the vegetables begin to soften.
  7. Add the rice, tomato flesh and season.
  8. Pour 1 cup water and bring to a boil for 5 minutes.
  9. The stuffing should be fairly juicy (runny).
  10. Finish with the pine nuts, raisins, and chopped herbs.
  11. Fill the tomatoes and peppers with the juicy stuffing, about ¾ full.
  12. Cover with the lids and transfer to a baking dish, placing one close to the other.
  13. Mix the 3 grated tomatoes and remaining olive oil (1 cup) in a bowl.
  14. Season and pour over the food.
  15. Cover with aluminum foil and bake in a preheated oven at 360°F for 1 hour and 15 minutes.
  16. Remove the foil after the first 30 minutes.
  17. Enjoy!

Source: Argiro Barbarigou