Greek Stuffed Tomatoes & Peppers
Recipe: #10951
November 03, 2013
Categories: Lamb/Mutton, Peppers, Greek, Christmas, Easter Fathers Day, Potluck, Sunday Dinner, Oven Bake, Fresh Tomatoes, more
"Use a combo of tomatoes and peppers, or all of one or the other."
Ingredients
Nutritional
- Serving Size: 1 (613.9 g)
- Calories 632.5
- Total Fat - 44.6 g
- Saturated Fat - 17.9 g
- Cholesterol - 103 mg
- Sodium - 338.6 mg
- Total Carbohydrate - 36.5 g
- Dietary Fiber - 6.7 g
- Sugars - 13.4 g
- Protein - 23.7 g
- Calcium - 74.6 mg
- Iron - 3.7 mg
- Vitamin C - 179.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350°F. Coat a large baking dish with nonstick cooking spray.
Step 2
Wash tomatoes and peppers. Cut a thin slice from the tops of each to make a cap. Scoop out pulp from tomatoes and chop, adding pulp to tomato sauce. Scoop out seeds from peppers and discard.
Step 3
Blanch peppers in boiling water for 5 minutes and drain well.
Step 4
Sprinkle insides of tomatoes with sugar. Place them upside down on paper towel to drain.
Step 5
Saute onion in butter over medium heat until transparent. Add mushrooms and continue cooking a few minutes. Add lamb, salt and pepper, and garlic, stirring until juices are absorbed. Add mint, rice and 1 cup of tomato mixture (sauce and pulp). Cover and simmer 20 minutes.
Step 6
Place peppers and tomatoes in baking dish and fill with meat mixture. Place tops on peppers and tomatoes.
Step 7
Pour oil over all and sprinkle with breadcrumbs.
Step 8
Mix water and remaining tomato mixture and pour around vegetables.
Step 9
Bake 1 hour, adding more hot water if needed.
Tips
No special items needed.