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Home Ground Beef Recipes / Beef Mince Recipes

Easy Stuffed Green Pepper, Tomatoes and Eggplants With Ground Beef and White Rice

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Stuffed Green Pepper, Tomatoes And Eggplants With Ground Beef And White Rice
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Passed down from generations, this Greek recipe is a sure family pleaser. Of course, you can omit the white rice for strict Paleo, but don’t tell my grandmother; she would be horrified! Check out the Stuffed Green Pepper, Tomatoes and Eggplants With Ground Beef and White Rice recipe I love making when my family’s at home.

Stuffed Green Pepper, Tomatoes And Eggplants With Ground Beef And White Rice

Easy Stuffed Green Pepper, Tomatoes and Eggplants With Ground Beef and White Rice

1610Deda1Afd520Bb08Eb245D0536E4Ee6591D3620D98C7B997B4644Effc1138?S=30&D=Blank&R=GGretel Shaw
Check out the stuffed green pepper, tomatoes and eggplants with ground beef and white rice recipe I love making when my family's at home.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Spanish
Servings 6 people
Calories 457 kcal

Ingredients
 
 

  • Tomatoes6 medium tomatoes
  •  
    3 medium Japanese eggplants
  • Fresh Green Pepper Isolated On White Background3 medium green pepper (green capsicum)
  • Raw Meat Mince1 pound ground beef (minced beef)
  • Raw Meat Mince1 medium ground beef (minced beef) - grated
  • White Onion2 medium white onion
  • Glass Bowl Of Olive Oil Isolated On White Background1 ½ tablespoon olive oil
  • Parsley On White Background2 tablespoons parsley
  • Fresh Mint Leaves2 tablespoons mint
  • Raw Pine Nuts In Bowl½ cup pine nuts
  • Rice1 cup rice
  • Fine Breadcrumbs, Also Breading Or Crispies In Wooden Bowl½ cup breadcrumbs
  • Bowl Of Sugar½ teaspoon sugar
  • Wooden Bowl Of Salt1 teaspoon salt
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper

Instructions
 

  • Slice the tops off the tomatoes but leave part of the top attached at one end.
  • Remove the insides of the tomato and set aside (do not throw out). Be careful not to prick the skin while removing the interiors, and be sure to leave just a bit for the cushion.
  • Sprinkle the insides of each tomato with a dash of sugar and salt
  • Pulse the insides of the tomatoes in a Cuisinart. Make sure not to over pulse to the point of mush- just enough so that you can see finely chopped pieces. Separate this blended mixture into 2 halves (the 2nd half will be used at the end of the recipe). Set aside.
  • Do the same to the peppers and make sure to remove and discard all seeds.
  • Save the insides and pulse in Cuisinart. Make sure not to over pulse to the point of mush-just enough so that you can see finely chopped pieces. Set aside.
  • Slice the Japanese eggplant down the middle but not through to the other side–just enough to give you an opening. Take out the interior of the eggplant.
  • Save the insides and manually cut them into small pieces. Set aside.
  • Heat half of the olive oil in a pan and saute beef for 5 to 6 minutes until it turns colour. Add onion, grated zucchini, and the inside of the eggplant and continue sautéing for 2 to 3 minutes more.
  • Add rice, pine nuts, half of the blended tomato mixture, 1 cup of water, and salt and pepper. Stir over med-low heat for 5 to 8 minutes. Take the mixture off the heat and add parsley and mint. Make sure the mixture is moist enough (add more hot water if needed).
  • Add your vegetable vessels into a deep, large baking dish.
  • Fill each vegetable vessel with ¾ of the meat/rice mixture, cover with the tops.
  • Whisk the remaining half of the pulsed tomato mixture in another bowl with the remaining olive oil. Add some salt and pepper and drizzle the mixture over your prepared stuffed vegetables. Sprinkle all with a dash of breadcrumbs.
  • Bake at 350 degrees Fahrenheit for 1 hour and 15 minutes. Cover the dish for the first 30 minutes, remove the cover, and continue baking. Best served with a side of Feta cheese.

Nutrition

Calories: 457kcalCarbohydrates: 48gProtein: 23gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 49mgSodium: 522mgPotassium: 989mgFiber: 7gSugar: 10gVitamin A: 1240IUVitamin C: 25mgCalcium: 75mgIron: 4mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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