Stuffed Tomatoes Or Peppers |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is an authentic Greek dish from my Mum's side of the family. In Greek, this is called Piperies Yemistes (Stuffed Peppers or Caspicums) or Tomates Yemistes (Stuffed Tomatoes). You can easily make this vegetarian by omitting the mince/ground beef. Read more . Please excuse the lack of quantities- it's the way the Greeks cook, and it really depends how many you are cooking for. Delicious. Ingredients:
onion |
garlic to taste |
400g mince/ground beef |
red wine- lots- because you need a tipple while you cook |
salt and pepper |
rice (about 1 1/2 cups cooked) |
tomatoes for stuffing- big ones |
capsicums/peppers for stuffing- medium ones |
butter |
Directions:
1. Pre-heat oven to about 160C.
2. Fry a big onion (diced) with diced/crushed garlic and 400g mince til brown.
3. Slice the top off the tomatoes, and scoop insides out of tomatoes. Put the insides into the mix- cook.
4. Add red wine- be generous as you can always cook it off at the end. Pour yourself a glass while you are at it.
5. Season. The food, not the wine.
6. Whack in 1 1/2 cups of cooked rice and turn off the heat. Mix.
7. Stuff this into the tomatoes and place into a baking dish with a cup of water and a dob of butter on each.
8. If you are making the stuffed capsicums, do everything BUT putting the insides into the mix.If you get what I mean?
9. Cook in a moderate oven for about 45 mins.
10. Serve with a Greek salad, on a bed of rice, or as a side dish.
11. De-lum , as my kids would say. (Kids-speak for a cross between delicious and yum...)
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