Greek Tomatoes and Peppers Stuffed with Minced Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 large tomato (s), ripe
- 2 large bell peppers
- 500 g minced meat
- 1 large onion (s)
- 5 tablespoon, heaped round grain rice
- 1 bunch parsley
- 250 g sheep cheese, optional
- 4 small potatoes
- 3 tablespoon rusks, crumbled
- 200 ml olive oil, approx.
- salt and pepper
- possibly cinnamon
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes, cut off a lid at each top and hollow out the tomatoes, then set aside. Do the same with the peppers.
- Dust the hollowed out tomatoes and peppers with salt and place on a baking sheet.
- Chop the inside of the tomatoes and strain them through a sieve. If possible, keep the juice separate from the meat.
- Chop the onion and parsley. Put about 5 tablespoons of olive oil in a large pan and fry the onions and parsley in it. Release with the thick tomato paste, simmer and after about 5 minutes add the minced meat. Salt and pepper. After another 5 minutes, take it off the stove and add the rice. If you have sheep`s cheese, cut it into walnut-sized pieces and mix in.
- Pour this filling into the tomatoes and peppers up to about 3 cm below the edge. Put 1 tablespoon of tomato juice on top of the filling, then put the lids on top. Quarter the potatoes and distribute them on the tray between the vegetables. Certainly there will be some filling left over, put it in a corner of the sheet metal. Salt everything again, sprinkle with a touch of cinnamon if necessary, pour plenty of olive oil and the remaining tomato juice over it and sprinkle some rusk crumbs on each lid.
- Bake in the oven at 200 degrees for about 1 hour. There must be no water in the baking sheet, only oil and tomato juice.
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