Make Delicious Vegetarian Stuffed Peppers

In Greek, these and any stuffed veggies are called Gemista, and usually include ground beef and even feta. Growing up, I spent much of my free time at my Oma and Papa's house. My Oma was German and my Papa was a Greek chef.

Every day after school, my cousin, brother and I were greeted by the warm scent of Papa's cooking. When stuffed peppers were on the menu, even my parents would show up after work to get a taste.

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As I ventured through Greece, I re-lived the memories of my Papa who passed away when I was 12. This was one of the many foods that reminded me of him.

Here's my vegetarian version, made with eggs. Of the amino acids in eggs (6 grams of protein per egg), over 50 percent are essential amino acids. That is proportionally the highest there is in food. This is also the most bio-available and best absorbed protein there is to humans.

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  • 12 eggs
  • 4 peppers
  • 1 1/2 cup uncooked rice
  • 3 sweet potatoes, cubed (skin optional)
  • 1 onion, diced
  • 1 vegetable bouillon cube (Natural)
  • Olive oil
  • Your preferred spices

1. Place cubed sweet potatoes in a casserole dish, drizzle with olive oil, top with spices and toss. Bake for 40 minutes or until soft at 450 degrees, turning once.

2.Fry onion until translucent, in same pot that will be used for rice. Remove onion, add water, and cook rice as per instructions, adding back in onions and vegetable bouillon cube.

3.Scramble eggs in a frying pan. When all are done, combine the eggs, rice, and sweet potatoes, mix well.

4.Take peppers and chop off tops, remove seeds. Create a bed of the rice mixture in a pan.

5.Stuff the peppers and re-cap, place in the rice mixture. Bake at 350 degrees for 20 minutes or until peppers are soft.


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About the Author

Erica L. Robinson

Erica L. Robinson is a student at the Canadian College of Naturopathic Medicine.
Erica L. Robinson is a student at the Canadian College of Naturopathic Medicine.

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