Stuffed Tomatoes

"A great recipe--you can also stuff capsicum, eggplants, and zucchini."
 
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Ready In:
1hr 30mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Wash the tomatoes then turn each stem side down, and with a sharp knife cut the end to make an opening, leaving a "cap" on the tomatoes.
  • With a small spoon, scoop the pulp into a bowl.
  • Place the tomato shells in a baking dish Sprinkle the inside of the shells with salt and sugar.
  • Heat the oil in a skillet and add the onions.
  • Cook over low heat until soft then add the garlic and parsley, and blend.
  • Add the meat, the wine and water.
  • Cover and simmer for 5 minutes.
  • Add the rice and tomato pulp and stir.
  • Cover the skillet and simmer for 7 minutes, then add salt, pepper, mint and nutmeg.
  • Remove from heat, and fill the tomatoes up two thirds of the way with the stuffing and liquid.
  • Cover with the tomato caps and brush with oil.
  • Bake in a preheated oven (350°F) for 60 minutes.

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RECIPE SUBMITTED BY

I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia. I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!
 
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