2 hours 30 mins

NutritionSortLoading...
Loading...

6 medium tomatoes

5 large bell peppers

4-6 potatoes, peeled and sliced into

Wedges

¼ cup olive oil

2 pounds ground beef

1 cup (200g) Carolina or Arborio rice (uncooked)

1 medium onion, finely chopped

3-4 garlic cloves, grated

1 (15 oz/425g) canned tomatoes, pureed

2 cups of water

Pinch of crushed red pepper flakes

Salt (about 2-3 teaspoons)

Freshly cracked black pepper, to taste

⅓ cup chopped fresh parsley

1 teaspoon dried oregano

1 teaspoon dried dill

½ teaspoon dried mint

Yogurt

Feta cheese

Select allAdd

1. Preheat oven to 200 °C.

2. Cut and save the tops of the tomatoes and bell peppers. Remove pulp from inside the tomatoes and reserve. Remove seeds from the bell peppers and discard them.

3. Add the canned tomatoes and the tomato pulp into a blender and puree until smooth. Set aside.

4. Make the stuffing:

5. Cook onions in the olive oil until soft and golden, about 10 minutes. Add garlic and warm through for a few seconds until fragrant.

6. Add ground beef to the pan and season with 1 teaspoon salt and some freshly cracked black pepper. Cook over medium-high heat until no longer pink. Add about 2 cups of the pureed tomatoes and cook until thickened. Add rice, 2 cups of water, and a teaspoon of salt and cook for 6-8 minutes on medium-high heat. Do not overcook rice because it will continue to cook in the oven. Remove from heat and add herbs. Mix well and allow to cool slightly.

7. Assemble the dish:

8. Sprinkle a little bit of sugar inside the tomatoes to cut the acidity.

9. Sprinkle some olive oil, oregano, salt, and pepper over the potatoes.

10. Arrange the vegetables in a baking dish with the potatoes in between.

11. Fill the tomatoes and bell peppers with the stuffing. Place the veggie tops overfilling.

12. Mix in ¼ cup olive oil and ¼ teaspoon dried oregano along with salt and pepper to the remaining tomato puree.

13. Pour the tomato sauce with seasoning over potatoes.

14. Drizzle a little more olive oil over the tops of the tomatoes and bell peppers.

15. Cover tightly with aluminum foil and bake for 1 hour or until the vegetables are nice and soft.

16. Remove foil covering and raise the temperature to 425 °F, 220 °C. Cook about 30-45 minutes more until the veggies get slightly charred on top and the potatoes are fork-tender.

17. Allow to cool before serving. These taste even better the next day! Enjoy. Kali Orexi!