Greek Stuffed Tomatoes With Meat and Rice
A delicious way to eat tomatoes.
- Prep time
- 25 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8-10 large tomatoes
- 1 lb ground beef
- 1 large onion (diced)
- 1 zucchini (cut into large pieces)
- 1/2 cup rice
- 1/2 cup parsley (diced)
- 1 teaspoon oregano
- 2 garlic cloves (pressed)
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- Salt
- Pepper
- Olive oil
Instructions
- 1
Slice off tops of each tomato, use a spoon and scoop out the insides (carefully to avoid piercing sides).
- 2
Add all insides from tomatoes into a food processor, and blend until a smooth puree, set aside.
- 3
Add some oil to a pan and heat. Add meat and brown.
- 4
Once brown, add: onion, zucchini, rice, parsley, oregano, garlic, broth, tomato paste, salt and pepper, and 1/2 of tomato puree, mix well.
- 5
Simmer for 5 minutes, reducing a little.
- 6
Align tomatoes in oven safe dishes.
- 7
Drizzle insides with oil and sprinkle some salt and pepper in each tomato.
- 8
Add meat filling to each tomato. Spoon in as much as possible, leaving a slight gap remaining on top. Cover with tomato top.
- 9
Repeat for all tomatoes.
- 10
Add remaining tomato puree to pan.
- 11
Place in preheated oven at 350F for 1 hour or until rice is cooked and vegetables are soft.
- 12
Plate and serve with a side of feta and some warm bread.