How to Make Beef Stuffed Tomatoes and Green Peppers

Member

By e-Rambler
User-Submitted Article

Article Rating: (4 Ratings)

Stuffed Tomatoes and Green Bell Peppers

Tomato and green bell pepper stuffed with rice and garlic beef. Serve as appetizer, side dish or main entree.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

8 medium size tomatoes
8 medium green bell peppers
1 pound ground beef
4 cloves chopped garlic
1/2 cup olive oil
3 tablespoons tomato paste
2 cups water
1-1/2 tablespoons chopped parsley
1 medium onion
2 cups long grain rice
1/4 chopped fresh mint
1/4 teaspoon ground cinnamon
Lemon juice to taste
Salt and pepper to taste

Step 1

Tomato

Wash eight medium size tomatoes. Cut a thin slice from the top of each then scoop out the pulp and seeds. Leaving a shell about 1/4" thick. Next, coarsely chop the pulp. Reserve and set aside everything.
Step 2

Wash eight green peppers. Cut off the tops, remove the seeds/ribs and discard. Keep the tops and shells of the pepper.
Step 3

In a saucepan with some olive oil, saute the chopped garlic and beef or 2 minutes. Transfer to plate ant set aside. Drain grease in the pan.
Step 4

Using the same saucepan with 1/2 cup olive oil over medium heat, one chopped medium onion, 3 tablespoons tomato paste, and the tomato pulp. Cook for 6 minutes.

Stir in 2 cups of rice; heat through. Add 2 cups water, 1-1/2 tablespoons chopped parsley, 1/4 cup chopped fresh mint, the 1/4 teaspoon cinnamon, salt and pepper to taste.
Step 5

Bring the rice mixture to a boil then turn heat down and cook over low heat, covered, for 15-20 minutes, or until the liquid has fully absorbed. Cool rice mixture to room temperature.
Step 6

Fill the reserved green bell pepper and tomato shells with the rice mixture, plus the semi-cooked beef. Replace the reserved tomato and green pepper tops. Arrange the stuffed peppers and tomatoes in a baking pan.
Step 7

Beef and rice stuffed tomato

Drizzle olive oil and some lemon juice on the green peppers and tomatoes. Bake in a 350 degrees F oven, about 30 minutes. Baste with olive oil or water to prevent drying. Cool for several minutes and serve. For 8 persons