Recipe type: side or main dish

Prep time: 15 min

Total time: 50 min

Serves: 4

This recipe is developed by Louisa Birkhahn–founder of Tartine- an all day dining concept in Shanghai – inspired by the healthy food cultures of Australia and California.

“The stuffed veggies are a simple, healthy and colorful addition to any dinner table. You can easily replace bell pepper and tomatoes with other seasonal products”.

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200 gr / 1 cup brown rice (or quinoa or millet)

500ml / 2 cups water

1 tsp sea salt

3 tomatoes

2 bell peppers

1 red onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

2 tbsp finely chopped parsley

20 black olives, pitted

1 handful pumpkin seeds

2 tbsp lemon juice

1-2 tbsp olive oil or coconut oil

150 g /1 cup feta or vegan

cheese (optional)


Preheat the oven to 175°C / 350°F. Place rice and water in a saucepan, bring to a boil and follow the instructions on the package.

Trim offthe stem of the bell pepper, slice each bell pepper in half and discard the seeds.

Trim off the top of each tomato. Use a small spoon to scrape out the seeds and flesh from the tomatoes and place into a bowl.

Finely chop the tomato flesh.

Heat the oil in a skillet, add the garlic, the onion, the olives, the tomato flesh and sauté everything together for about 15 minutesuntilsoft.Then mix with the cooked rice. Add the rest of the ingredients (lemon juice, pumpkin seeds, parsley, cheese) and stir to combine.

Fill up the tomatoes and the halved bell peppers with the stuffing, pressing down very gently.

Place the vegetables in a greased ovenproof dish and bake for 30-35 minutes or until the tomatoes and bell peppers are soft, golden and have slightly burnt edges.

Serve the stuffed veggies with a simple side salad.

Leftovers of the filling can be stored in the fridge and easily enjoyed cold the next day!

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