Greek Stuffed Tomatoes
Greek Stuffed Tomatoes

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, greek stuffed tomatoes. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

BEST stuffed tomatoes you will come across! This stuffed tomato recipe is prepared Greek-style with a hearty, flavor-packed stuffing mixture of ground meat, rice with onions, garlic, fragrant spices like cumin, oregano, and nutmeg, and fresh herbs. A generous drizzle of extra virgin olive oil helps these stuffed tomatoes as they bake to delicious, tender perfection.

Greek Stuffed Tomatoes is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Greek Stuffed Tomatoes is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook greek stuffed tomatoes using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Greek Stuffed Tomatoes:
  1. Make ready 6 Large vine/beef tomatoes
  2. Make ready 3 tbsp olive oil
  3. Take 6 Jumbo red spring onions finely chopped
  4. Make ready 150 g Microwave wholegrain rice
  5. Prepare 1 tbsp tomato puree
  6. Take 2 tbsp Parsley
  7. Prepare 2 tbsp Oregano
  8. Take Zest 1 lemon
  9. Get 150 g feta cheese

They're filled with rice and herbs, usually mint and dill, with a little shredded zucchini mixed in with the rice. I'm giving you the choice of bulgur or rice. If you can't tolerate gluten, use the rice; if you can and prefer a whole grain, use the bulgur. Featured in: Stuffed Vegetables For Late.

Steps to make Greek Stuffed Tomatoes:
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Cut the tops off the tomatoes and, using a teaspoon, carefully scoop out the soft pulp and seeds and transfer to a bowl. Put the tomato shells into a baking dish or roasting tin that's large enough to hold all of the tomatoes sitting upright. (Bun tins work well too!) Set aside with the tops of the tomatoes until ready to bake.
  2. Put the rice in the microwave and cook for half the suggested time to get part cooked rice.
  3. Heat 2 tablespoons of the olive oil in a frying pan set over a low heat. Add the onion and fry for 10 minutes until softened, without allowing it to brown. Roughly chop any larger pieces of reserved tomato pulp, then add to the pan with the part cooked rice, tomato purée and 100ml just-boiled water. Season well with salt and pepper.
  4. Bring the mixture to a simmer and allow to cook for 12 minutes, stirring often. Remove from the heat and stir in parsley, oregano and lemon zest.
  5. Crumble feta into rice mixture and stir until evenly mixed through.
  6. Fill the prepared tomato shells with the rice mixture and return the tops.
  7. Drizzle with the remaining oil, cover with foil and bake in the preheated oven for 1 hour. Serve warm from the oven or at room temperature

Gemista - Greek Stuffed Tomatoes & Peppers Featured in Series three, episode four, this is a traditional Greek recipe, full of favour - especially in the summer when tomatoes are in season! Normally, Gemista is vegetarian, filled with rice, chopped vegetables and baked in a tomato based sauce. This baked Greek stuffed tomatoes recipe (Gemista) makes an easy low carb dinner. Cauliflower rice and meat stuffed tomatoes are both flavorful, healthy and low carb. Gemista or yemista (in Greek it means 'filled with') is a traditional recipe for oven baked Greek stuffed tomatoes and/or other vegetables.

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