Stuffed Tomatoes

Name: Stuffed Tomatoes
Cuisine: American
Ingredients: 1/2 lb ground beef; 1/2 onion; diced; 1 stalk celery; diced; 1/2 carrot; diced; 3 garlic cloves; diced; 4 tomatoes preferably beefsteak tomatoes; 1 bellpepper; 1 Yukon gold potato; cut into wedges; 3/4 ths cup short-grain rice; 1-2 tbsp tomato paste; 1 tbsp sugar; 1 cup chicken broth (water is fine); Mint; Parsley; Dill; Feta cheese

Cheryl @chefcherii

I never really liked raw tomatoes or bell peppers. I love them when they’re slightly charred, cooked. (k I kinda overcharred the tops, but whatevs) Then I found out there is a Greek recipe that stuffs & bakes them. This is MY take on “Gemista”.

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Ingredients

1/2 lbground beef
1/2onion; diced
1 stalkcelery; diced
1/2carrot; diced
3garlic cloves; diced
4tomatoes preferably beefsteak tomatoes
1bellpepper
1Yukon gold potato; cut into wedges
3/4ths cup short-grain rice
1-2 tbsptomato paste
1 tbspsugar
1 cupchicken broth (water is fine)
Mint
Parsley
Dill
Feta cheese

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Steps

1

Cut the tops off the tomatoes and bell pepper. Keep them as they will be your lid. Excavate the tomato insides and set aside in a bowl.
2

Sauté the onions and garlic until they reduce in size and turn slightly brown. Add in the celery and carrots and cook until reduced/browned. Adding salt helps!
3

Brown the ground beef until no longer pink. Add the sugar. More salt.
4

Add the tomato paste and rice and sauté for 2 mins.
5

Preheat oven to 370F.
6

Pour in the tomato insides and 1 cup of chicken broth. Simmer for 10 mins. Taste, add more salt and pepper if needed.
7

Before we stuff, mix in the parsley, mint, and dill.
8

Fillerup! I put potato wedges in between the veggies. Drizzle olive oil and yes - salt & pepper! Pour in half cup of water to the pan.
9

Cover lightly with foil and bake for 1 hr.
10

Uncover and broil until slightly charred.
11

Serve with feta cheese on top. Enjoy!

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Cooksnaps

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Cheryl @chefcherii

on August 08, 2019 03:06

When I was younger, my Mom would make me her little sous chef. “Peel the shrimp, chop the onions, cut the vegetables!” When Grandma moved in, Mom stopped cooking and I continued to be the sous chef in the kitchen. Grandma is the cooking EXPERT. Here are my notes!