Venetia's Stuffed Peppers and Tomatoes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 222.1
- Total Fat: 12.6 g
- Cholesterol: 25.1 mg
- Sodium: 1,059.3 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 2.8 g
- Protein: 9.1 g
View full nutritional breakdown of Venetia's Stuffed Peppers and Tomatoes calories by ingredient
Introduction
A classic Greek dishes A classic Greek dishesNumber of Servings: 8
Ingredients
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Ground beef, lean, 8 oz (remove)
White Rice, long grain, 1 cup (remove)
Yellow Peppers (bell peppers), 4 pepper, large (3-3/4" long, 3" dia) (remove)
Tomato Sauce, 0.50 cup (remove)
Onions, raw, 1 cup, chopped (remove)
Garlic, 3 cloves (remove)
Olive Oil, 3 tbsp (remove)
Romano Cheese, 1 oz (remove)
Salt, 1 tbsp (remove)
Pepper, black, 1 tbsp (remove)
Peppermint, fresh, 2 tbsp (remove)
Red Ripe Tomatoes, 4 large whole (3" dia) (remove)
Directions
1) Wash and core peppers and tomatoes. Do not discard the tops of the peppers and tomatoes.
2) In a deep frying pan, saute the onions.
3) Once the onions have sweated add the beef and brown, adding salt and pepper to taste.
4) Rinse the rice and add it to the beef and onion saute. Mix well.
5) Mix in the tomatoe sauce and the heart of the tomatoes to the beef and rice. Let simmer for 5 minutes on medium heat.
6) Add the romano cheese, garlic and peppermint.
7) Spoon into hollowed peppers and tomatoes. Be careful not fill them all the way to the top because rice expands. You don't want them to overflow.
8) Preheat oven at 450F. Place stuffed peppers and tomatoes in a swallow roasting pan. Drizzle with olive oil and add half cup of water in the pan. Cover with aluminum foil and pop it in the oven for 45 minutes.
9) After 45 minutes, uncover pan and keep it in the oven for another 15 minutes on broil to give the peppers and tomatoes a crispy top.
Number of Servings: 8
Recipe submitted by SparkPeople user NENI24.
2) In a deep frying pan, saute the onions.
3) Once the onions have sweated add the beef and brown, adding salt and pepper to taste.
4) Rinse the rice and add it to the beef and onion saute. Mix well.
5) Mix in the tomatoe sauce and the heart of the tomatoes to the beef and rice. Let simmer for 5 minutes on medium heat.
6) Add the romano cheese, garlic and peppermint.
7) Spoon into hollowed peppers and tomatoes. Be careful not fill them all the way to the top because rice expands. You don't want them to overflow.
8) Preheat oven at 450F. Place stuffed peppers and tomatoes in a swallow roasting pan. Drizzle with olive oil and add half cup of water in the pan. Cover with aluminum foil and pop it in the oven for 45 minutes.
9) After 45 minutes, uncover pan and keep it in the oven for another 15 minutes on broil to give the peppers and tomatoes a crispy top.
Number of Servings: 8
Recipe submitted by SparkPeople user NENI24.