Greek Stuffed Tomatoes & Peppers - Urban Meadow®

Greek Stuffed Tomatoes & Peppers - Urban Meadow®

Prep Time

30 minutes

Cook Time

1 hours 30 minutes

Total Time

2 hourss

Yields

8

Directions

  1. Preheat the oven to 375°F. Lightly coat a 9”x13” baking dish with olive oil
  2. In a large skillet over medium-high heat, add olive oil and pan-fry potatoes until golden, about 4-5 minutes. Spread onto baking sheet and set aside
  3. In the same skillet, sauté onion until translucent and add garlic. Stir in ground beef, breaking it apart often until it begins to brown. Drain excess fat from the skillet and set aside
  4. While the beef is cooking, cut a slice off the top of each tomato (to use as a lid) and carefully scoop the flesh into a blender. Add a pinch of sugar to the bottom of each tomato once scooped
  5. Blend the tomato flesh. Then cook the blended tomato in a saucepan until thickened, about 20-25 minutes. Stir in 1 teaspoon sugar, and salt and pepper to taste
  6. Add rice to the meat mixture and sauté. Stir in 1 cup of thickened tomato sauce, reserving the rest. Cook 10 min until rice softens. Mix in herbs, salt, and pepper. The rice will finish cooking in the oven.
  7. Spoon rice mixture into tomato shells and place in a baking dish. Top each with its lid and reserved sauce. Drizzle with olive oil and season with salt and pepper before baking.

Ingredients

  • 3/4 cup ea Urban Meadow® extra virgin olive oil, divided
  • 3/4 lb ea baby potatoes, halved
  • 1 ea large yellow onion, minced
  • 2 ea cloves garlic, minced
  • 1 Lb ea 80% lean ground beef
  • 8 ea large tomatoes
  • 1 tbsp ea Urban Meadow® pure cane sugar, divided
  • to taste ea Urban Meadow® salt & pepper
  • 1 cup ea Urban Meadow® basmati rice, rinsed
  • 1/2 cup ea parsley, chopped
  • 1/4 cup ea mint, chopped
  • 1 tbsp ea dried oregano
  • optional ea feta