My recent travels to the island of Crete left me deeply inspired — especially in the kitchen, but also in life. There’s something about the Cretan way of being: unhurried, light, and content with the present moment. Their quiet confidence in “everything will get done” is beautifully grounding next to the often frantic tempo of Estonian daily life. And really, they’re right — what’s the point in worrying? The right things always come exactly at the right time.
On the culinary side, Crete reminded me the beauty of less is more. The food there is so simple, so full of soul, and so naturally delicious. Mediterranean cuisine has long been considered one of the healthiest in the world, and it’s no mystery why — generous olive oil, fresh produce, very little meat, and ingredients that are so alive they hardly need dressing up.
One afternoon in the Cretan hills, I joined a local cooking class. We were greeted by a kind lady who spoke no English, and as she cooked, a gentleman translated her instructions with affection and care. Among the dishes she taught us the classic recipe for these humble stuffed vegetables — a dish I later saw everywhere, from seaside tavernas to family-run eateries.
Now, I know what you might be thinking: stuffed peppers without meat? Surely something must be missing. I thought the same at first. But then I ate one. And then a tomato. And I was full — truly, deeply satisfied. When food is this flavourful, hearty, and well-seasoned, nothing is missing at all.
Greek-Style Stuffed Vegetables
Ingredients
Preparation
-
Preheat the oven to 180°C (356°F). Slice off the tops of the vegetables — these will work as lids later. Hollow out the tomatoes, courgettes, and peppers. Discard the seeds and insides of the peppers. Scoop the flesh from the tomatoes and courgettes into a food processor. When working with courgettes, be careful not to pierce the base — leave enough thickness to hold the filling.
-
Add the fresh herbs, tomato paste, and olive oil to the processor along with the vegetable flesh. Blend until smooth. Pour this mixture into a bowl and stir in the uncooked rice, water, salt, and pepper.
-
To fill the vegetables, spoon in roughly two-thirds of the solid mixture. Top with the more liquid part of the filling, leaving the top third empty to allow space for the rice to expand as it cooks.
-
Place the vegetable lids back on top and arrange them snugly in a deep oven dish. Fill the dish with water and a drizzle of olive oil — it should reach about two-thirds up the sides of the vegetables.
-
Wet a sheet of baking paper, wring it out, and cover the dish. Bake at 180°C for about 1.5 hours.
-
Serve warm with a generous helping of Greek-style tzatziki on the side. Pure comfort, the Cretan way.
