greek stuffed tomatoes and peppers
Use a combo of tomatoes and peppers, or all of one or the other.
No Image
prep time
20 Min
cook time
1 Hr 20 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 6 medium ripe tomatoes
- 6 medium green bell peppers
- 8 ounces tomato sauce
- 2 teaspoons sugar
- 1 large yellow onion, peeled and chopped
- 2 ounces butter
- 1/2 cup chopped fresh mushrooms
- 1 1/2 pounds ground lamb (or beef)
- 1 clove garlic, minced
- - salt and pepper, to taste
- 2 tablespoons chopped fresh mint (or parsley)
- 1/2 cup long grain white rice, uncooked
- 1/4 cup vegetable oil
- 1/4 cup toasted bread crumbs
- 1 cup water
How To Make greek stuffed tomatoes and peppers
-
Step 1Preheat oven to 350°F. Coat a large baking dish with nonstick cooking spray.
-
Step 2Wash tomatoes and peppers. Cut a thin slice from the tops of each to make a cap. Scoop out pulp from tomatoes and chop, adding pulp to tomato sauce. Scoop out seeds from peppers and discard.
-
Step 3Blanch peppers in boiling water for 5 minutes and drain well.
-
Step 4Sprinkle insides of tomatoes with sugar. Place them upside down on paper towel to drain.
-
Step 5Saute onion in butter over medium heat until transparent. Add mushrooms and continue cooking a few minutes. Add lamb, salt and pepper, and garlic, stirring until juices are absorbed. Add mint, rice and 1 cup of tomato mixture (sauce and pulp). Cover and simmer 20 minutes.
-
Step 6Place peppers and tomatoes in baking dish and fill with meat mixture. Place tops on peppers and tomatoes.
-
Step 7Pour oil over all and sprinkle with breadcrumbs.
-
Step 8Mix water and remaining tomato mixture and pour around vegetables.
-
Step 9Bake 1 hour, adding more hot water if needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes