Greek Style Stuffed Tomatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 beefsteak tomato (s)
- 300 g minced meat, mixed
- 125 g Kritharaki (noodles in rice form)
- 200 g feta cheese
- 3 teaspoons gyros spice
- a bit salt
- 100 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Wash the beefsteak tomatoes and cut them into a cone shape at the base of the stem so that there is a sufficiently large opening for filling. Remove the pulp (pulp and stem are no longer needed).
- Cook the kritharaki in salted water according to the instructions on the packet until it is al dente.
- Fry the minced meat in a non-stick pan until crispy without adding any fat and season with the gyros spice, if you want you can add salt here. Add the cooked and still hot Kritharaki to the minced meat in the pan. Mix everything well and remove from the stove. Then dice the feta cheese and carefully fold in. Season the mixture to taste, everything should be well spicy.
- Fill the tomatoes generously with the mixture and place in a baking dish. Pour in the vegetable stock so that the bottom is covered.
- Bake in the preheated oven at 180 ° C for approx. 20 - 25 minutes.
- Tzatziki is ideal as a refreshing side dish.
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