A delicious and great way to enjoy a hearty dinner all wrapped up in your favourite veggie.

Greek stuffed sweet vegetables
Serves:  6
Fresh from the garden:  Dill, parsley, tomatoes, capsicums or zucchinis
Season:  Summer/Autumn


Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
  • For the stuffing:
  • Suggestions for the vegetables:
  • Equipment


  • What to do:

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Preheat the oven to 180°C.

  • To make the stuffing:

  • 1. Heat the olive oil in the saucepan over a medium heat.

  • 2. Add the onion and sauté, stirring frequently, until the onion is soft.

  • 3. Add the rice to the saucepan and stir for 2 minutes.

  • 4. Add 1 1⁄4 cups of the water or stock, the currants and pine nuts, and season with the salt and pepper.

  • 5. Bring the mixture to the boil, stirring occasionally.

  • 6. Reduce the heat to low and cook, covered, for 15 minutes.

  • 7. Stir in the chopped herbs.

  • 8. Taste the rice to check the seasoning. Add a little more salt and pepper, if needed. Remove from the heat and set aside.

  • To make the stuffed vegetables:

  • 1. Stand the hollowed vegetables in the roasting tin – it’s best if they fit snugly to help keep them upright.

  • 2. Fill each vegetable with the rice stuffing.

  • 3. Pour the remaining water or stock into the tin to prevent the vegetables from burning.

  • 4. Bake in the oven for 30–45 minutes.

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