Greek Stuffed Tomatoes and Peppers
The conventional way of doing this recipe is with long grain rice but I enjoyed it without it. It goes nicely with a bit of feta cheese on the side.
Preparation time: 20 mins
Cooking time: 1:30 hours
2 beef tomatoes
2 large green peppers
200 grams minced (ground) beef
200 grams minced (ground) pork
1/2 small aubergine (eggplant) finely chopped
1/2 can chopped tomatoes
2 tbsp tomato paste
1/2 cup finely chopped parsley
12 cup finely chopped mint
Preheat oven at 180, Gas Mark 4, 350F
Wash tomatoes and peppers. Cut the tops of the tomatoes horizontally and scoop the inside with a small spoon and save on the side in a bowl. Scoop the tomatoes carefully so you don't ruin their form.
Wash and cut horizontally the top of the green peppers discarding the seeds.
Mash the tomatoes so you have a nice liquid consistency and add to it the tomato paste. Mix well.
Heat olive oil on a medium heat the and brown the minced beef and pork, the onion and aubergine. When the mince has browned add the canned tomatoes and cook until most the sauce has thickened for about 15 minutes.
Remove from heat and add the chopped parsley and mint.
Use the mince mixture to fill up the tomatoes and peppers. Cover the vegetables with cut tops.
Pour the tomato and paste mixture over the tomatoes and peppers. Drizzle with olive oil and place in the oven for 1.30 hours until vegetable skins are soft.
Last edited by greek_girl; 08-22-2010 at 12:50 PM.
This sounds lovely - it reminds me of several holidays in Greece. Wish I was there now!
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