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Home Ground Pork Recipes / Pork Mince Recipes

Delicious Greek Stuffed Tomatoes and Peppers

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Delicious Greek Stuffed Tomatoes And Peppers
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One of my favourite types of foods to cook and eat is Greek, so I always make sure to explore the cuisine. And this time, I did a fusion between Greek and Mexican with these Greek Stuffed Tomatoes and Peppers.

I love how I can incorporate my two favourite veggies-peppers and tomatoes! Check out the very easy recipe below.

Delicious Greek Stuffed Tomatoes And Peppers

Delicious Greek Stuffed Tomatoes and Peppers

Gretel ShawGretel Shaw
These Greek stuffed tomatoes and peppers are so savoury. I love stuffed peppers and these are so easy to prepare when you got no time for a complicated dish.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer
Cuisine Greek
Servings 4 people
Calories 815 kcal

Ingredients
 
 

  • Tomatoes4 medium tomato
  • Fresh Green Pepper Isolated On White Background4 medium green pepper (green capsicum)
  • Pork Mince2 cups ground pork (minced pork)
  • Rice13 tablespoons white rice
  • Ripe Yellow Onion On A White Background1 large onion - chopped
  • Garlic2 cloves garlic - minced very fine
  • Dill½ tablespoon fresh dill - chopped
  • Parsley On White Background½ tablespoon parsley - chopped
  • Raw Pine Nuts In Bowl½ cup pine nuts
  • Potatoes3 large potatoes - cut in quarters
  • Glass Bowl Of Olive Oil Isolated On White Background2 tablespoons olive oil - extra virgin
  • Wooden Bowl Of Salt1 teaspoon salt
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper

Instructions
 

  • Cut off the tops of the tomatoes and put them aside (you will need the tops later). Do the same with the peppers but make sure you take out the seeds.
  • Using a spoon, scoop out the tomato flesh and reserve it in a bowl. Be careful not to pierce through the skin of the tomatoes. Then, using a food processor or food mill, process the pulp until you have a chunky liquid and set it aside.
  • Heat a pan, add the olive oil, and let it warm for a minute but not more than that (you don’t want the oil to burn). Add the chopped onion, garlic, dill, parsley, pine nuts, rice, salt and pepper. Stir them all together for about 3 to 4 minutes;you want the onion to get caramelized. Add the beef and let brown.
  • Add the tomato pulp puree from the fresh tomatoes with a tablespoon of tomato paste, season with a bit of nutmeg and let the sauce simmer and reduce a bit so that it is not too runny. The uncooked rice will absorb the excess liquid as it cooks. Remember, don’t cook the rice through.
  • Place the mixture on a large pan after you stuffed them with the rice stuffing that we just made, replace the caps and use the potatoes wedges to keep them from not falling. I usually like to add some sweet potatoes and cut them the same way as the regular potatoes. Drizzle some olive oil on the vegetables, salt, pepper and a little brown sugar (if you have leftover stuffing, pour it into the pan and on top of the potatoes).
  • Bake them for about an hour at 300 degrees Fahrenheit until they are tender and fully cooked!

Nutrition

Calories: 815kcalCarbohydrates: 143gProtein: 22gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gSodium: 642mgPotassium: 2641mgFiber: 24gSugar: 14gVitamin A: 4640IUVitamin C: 186mgCalcium: 1251mgIron: 46mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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