Greek Stuffed Tomatoes
Greek Stuffed Tomatoes

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, greek stuffed tomatoes. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Free UK Delivery on Eligible Orders! Fill Your Cart With Color today! This stuffed tomato recipe is prepared Greek-style with a hearty, flavor-packed stuffing mixture of ground meat, rice with onions, garlic, fragrant spices like cumin, oregano, and nutmeg, and fresh herbs. A generous drizzle of extra virgin olive oil helps these stuffed tomatoes as they bake to delicious, tender perfection.

Greek Stuffed Tomatoes is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Greek Stuffed Tomatoes is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have greek stuffed tomatoes using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Greek Stuffed Tomatoes:
  1. Get 6 Large vine/beef tomatoes
  2. Get 3 tbsp olive oil
  3. Take 6 Jumbo red spring onions finely chopped
  4. Make ready 150 g Microwave wholegrain rice
  5. Make ready 1 tbsp tomato puree
  6. Take 2 tbsp Parsley
  7. Take 2 tbsp Oregano
  8. Get Zest 1 lemon
  9. Take 150 g feta cheese

Gemista are vegetables usually tomatoes, bell peppers, zucchini and eggplant filled with rice (sometimes with ground meat) and baked in the oven. Meanwhile, cut the tops off the tomatoes, then use a teaspoon to scoop out the insides into a jug, leaving the shells intact. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper. They are an absolute favorite of Pete, and Coco is close behind!

Instructions to make Greek Stuffed Tomatoes:
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Cut the tops off the tomatoes and, using a teaspoon, carefully scoop out the soft pulp and seeds and transfer to a bowl. Put the tomato shells into a baking dish or roasting tin that's large enough to hold all of the tomatoes sitting upright. (Bun tins work well too!) Set aside with the tops of the tomatoes until ready to bake.
  2. Put the rice in the microwave and cook for half the suggested time to get part cooked rice.
  3. Heat 2 tablespoons of the olive oil in a frying pan set over a low heat. Add the onion and fry for 10 minutes until softened, without allowing it to brown. Roughly chop any larger pieces of reserved tomato pulp, then add to the pan with the part cooked rice, tomato purée and 100ml just-boiled water. Season well with salt and pepper.
  4. Bring the mixture to a simmer and allow to cook for 12 minutes, stirring often. Remove from the heat and stir in parsley, oregano and lemon zest.
  5. Crumble feta into rice mixture and stir until evenly mixed through.
  6. Fill the prepared tomato shells with the rice mixture and return the tops.
  7. Drizzle with the remaining oil, cover with foil and bake in the preheated oven for 1 hour. Serve warm from the oven or at room temperature

Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper. They are an absolute favorite of Pete, and Coco is close behind! You empty them and they get stuffed with a flavorful combination of lean ground beef, rice, tomato, garlic, onion and lots of fresh parsley and mint. To prepare this delicious Greek stuffed tomatoes recipe, start by washing thoroughly your vegetables. Slice off the top of the tomatoes; using a spoon remove the flesh of the tomatoes and keep it in a bowl. (The flesh of the tomatoes will be the base for the tomato sauce for the Gemista.) Take tomato flesh and process it until pureed.

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