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 RicePrint Recipe
- 6 tomatoes
- 3 Japanese eggplants
- 3 green peppers
- 1 pound of ground beef
- 1 zucchini, grated
- 2 white onions
- 1 ½ tablespoon of olive oil
- 2 tablespoons of parsley
- 2 tablespoons of mint
- ½ cup of pine nuts
- 1 cup of rice
- ½ teaspoon of sugar or stevia
- Salt and pepper to taste
- 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 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.