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Ingredient
Stuffed Tomatoes
Introduce
Chef :
CherylStuffed Tomatoes
I never really liked raw tomatoes or bell peppers. I love them when they’re slightly charred, cooked. (k I kinda overcharred the tops, but whatevs) Then I found out there is a Greek recipe that stuffs & bakes them. This is MY take on “Gemista”.
Ingredient
1/2 lb
ground beef
1/2
onion; diced
1 stalk
celery; diced
1/2
carrot; diced
1-2 tbsp
tomato paste
1 tbsp
sugar
Cooking instructions
* Step 1
Cut the tops off the tomatoes and bell pepper. Keep them as they will be your lid. Excavate the tomato insides and set aside in a bowl.
* Step 2
Sauté the onions and garlic until they reduce in size and turn slightly brown. Add in the celery and carrots and cook until reduced/browned. Adding salt helps!
* Step 3
Brown the ground beef until no longer pink. Add the sugar. More salt.
* Step 4
Add the tomato paste and rice and sauté for 2 mins.
* Step 5
Preheat oven to 370F.
* Step 6
Pour in the tomato insides and 1 cup of chicken broth. Simmer for 10 mins. Taste, add more salt and pepper if needed.
* Step 7
Before we stuff, mix in the parsley, mint, and dill.
* Step 8
Fillerup! I put potato wedges in between the veggies. Drizzle olive oil and yes - salt & pepper! Pour in half cup of water to the pan.
* Step 9
Cover lightly with foil and bake for 1 hr.
* Step 10
Uncover and broil until slightly charred.
* Step 11
Serve with feta cheese on top. Enjoy!
Note: if there is a photo you can click to enlarge it
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