Ingredients for 6 portions

  • 4 medium-sized, ripe and round Tomatoes
  • 6 Green or Red or Yellow Bell Peppers
  • 2 Zucchini, round or short (easier to hollow)
  • 2 Red Onions, finely chopped
  • 150g Medium grain Rice
  • 80g roasted Pine Nuts
  • 80g Blond Raisins
  • ½ cup Parsley, finely chopped
  • ½ cup Spearmint, finely chopped
  • 100ml Olive Oil
  • 30ml Pekmez (Must Syrup)
  • 1 tbsp Paprika 
  • 1 tsp dried Oregano
  • Salt and freshly ground Pepper 

For baking mixture

  • 4 ripe peeled Tomatoes
  • 2 tsp Tomato Paste
  • 100ml Olive Oil
  • 100ml Pekmez (Must Syrup)
  • Salt and freshly ground Pepper


Prepare the tomatoes and zucchinis for stuffing, by cutting a slice from the side of the stem and then use a spoon to scoop their flesh, which you will then chop finely and put aside. After cutting a slice from the stem-side of the peppers, remove and discard the seeds and membranes. Keep all of the “caps”, i.e. the slices from the stem-side, of the vegetables you have prepared.

In a deep pan saute the onion in olive oil until it becomes soft, add the rice and stir. Add the finely chopped zucchini and tomatoes, the raisins, pine nuts, oregano and the paprika. Season and add the herbs and Pekmez. Cook for 3-4 minutes, add ½ cup of water and remove from the heat. Preheat the oven to 200°C. Use the multi blender to mash up all the ingredients of the baking mixture. Arrange the vegetable shells, with the opened side up, on a baking tray and spoon the stuffing mixture into them, adding a spoonful of the baking mixture on top. Cover them with their “caps” and sprinkle with the remaining baking mixture. Bake for approximately one hour, until the vegetables are tender but hold their shape.

Serve the dish hot or cold.