Mediterranean
Greek stuffed tomatoes
Method
- Slice tops off the tomatoes. Remove the insides and set aside as we'll add this later.
- Gently fry onion, garlic in the 2 tbs of olive oil until translucent and aromatic. Add in tomatoes, tomato paste, and tomato flesh from earlier, stock, and season to taste.
- Cover and simmer for around 10 minutes.
- In another hot pan, heat the remaining olive oil and add the beef mince. Stir well and cook until juice evaporates and meat browns slightly.
- Add tomato sauce to the beef, bring to boil, then add rice.
- Stir well, cover, and simmer gently for 10 minutes until the liquid absorbs
- Place tomatoes in an oven dish greased with olive oil and fill with meat and rice mixture. Replace the tops of tomatoes.Instruction tipBe careful not to overfill the tomatoes.
- Pour remaining sauce into dish around tomatoes and cover with foil.
- Cook in the oven for 45-ish minutes at 160°C.
- Remove cover and baste tomatoes with surrounding sauce. Then cook for a further 10 minutes (no cover). Feel free to add a little stock if needed.
Prep Time
30
Cook Time
90
Serves
4
Ingredients
- Tomatoes (save 2 cups of flesh for later) 12 big
- Brown onion 2
- Garlic, 2 cloves
- Olive Oil 4 tbsp
- Vegetable stock 3/4 cup
- Sugar 1 tsp
- Beef mince 750g
- Parsley (chopped) 2 tbsp
- Salt 0.35g
- Pepper 0.35g
- Short grain rice 1/2 cup
- Tomato paste 2 tbsp
Nutrition (Per serving)
- Calories 221.2
- Fat 18.3g
- Protein 9.8g
- Carbs 35.7g
- Sugars 1.2g