Yemista Stuffed Tomatoes With Rice and Beef Recipe

Stuff tomatoes. Dry the insides of the tomatoes with a paper towel. Spoon the beef and rice mixture into tomatoes, and place the tomato "lids" on top. Bake. Cover stuffed tomatoes with foil and bake. Uncover and bake again, until the tomatoes are soft and pucked on the edges. Garnish with fresh parsley if you like.

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Add rice, feta cheese, and beef mixture; stir until well blended. Step 4 In 15 1/2" by 10 1/2" jelly-roll pan, place tomato halves, cut sides up. Mound scant 1/2 cup beef filling in each tomato.

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Use a spoon to scoop out most of the flesh from the tomatoes, then chop that up and add to the tomato juice. Put the beef and rice in a large bowl, add the garlic, onion, parsley, basil, cheese and the tomato pieces and liquid. Add 2 ½ tablespoon of the olive oil, salt and pepper, and mix together well.

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Chop the onion, heat a large deep pan with 3 Tbsp of oil and sauté the onion until slightly golden. Add the chopped tomatoes along with the juice, cook for 5 minutes, then add the other ingredients and cook on low-medium heat for a few minutes. 3. To prepare the filling: Heat a pan with 2 Tbsp of oil, chop the onion and sauté until translucent.

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Put a little bit of water (about ⅛ cup) in the bottom of the pan to help steam the potatoes. Drizzle the tops of the tomatoes with a little more olive oil. Bake the tomatoes for about an hour or until potatoes are golden and the rice is tender. Serve them hot or at room temperature with a scoop of potatoes. Print Recipe.

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Chop reserved pulp. In a large skillet, cook beef until no longer pink; drain. Add the rice, parsley, basil, salt, pepper and tomato pulp; heat through. Remove from the heat; stir in cheeses. Spoon into tomato shells. Place in a greased shallow baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through.

Beef and Rice Stuffed Peppers

Step-by-step instructions. In a large skillet over medium-high heat, add ground beef and onion. Cook, until browned, breaking up beef with a wooden spoon, about 5 minutes. Drain well. Meanwhile, core each tomato to remove the stem. Slice off 1/4-inch of the top of each tomato.

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Add the ground beef and stir in the garlic, cumin, and allspice. Season with salt and pepper. Stir in reserved tomato pulp. Cook 5 min., until beef is browned, breaking up with a wooden spoon. Remove from heat and stir in the parsley and Parmesan. 3. Microwave the rice according to package directions. Stir warmed rice into beef mixture.

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Cook sausage, onion and garlic in a skillet until no pink remains. Drain fat. Add tomato tops, white wine, tomato paste, salt, and Italian seasoning. Cook an additional 5 minutes or until most of the liquid has evaporated. Stir in rice and cook until heated through.

Beef and Rice Stuffed Tomatoes

Set aside for at least one hour. In a bowl, pour the milk over the bread cubes and set aside to soak for about 20 minutes. Step 2: Chop up the removed tomato flesh coarsely. Heat 1 tablespoon (15ml) of extra virgin olive oil in a frying pan over medium heat. Sauté the garlic and onion, and then add the tomato flesh.

Stuffed Peppers With Ground Beef and Rice Recipe

Place the tomatoes and peppers upright in your baking dish. STEP 2: Lightly roast the pine nuts. Preheat your oven to 200°F on bake. Spread the pine nuts on an oven-safe pan and place the pan in the preheated oven. Allow the pine nuts to bake for about 15 minutes or until lightly toasted.

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Bring the mixture to a boil, then lower heat and let simmer about 10 minutes or so (the simmering is optional, but it does help the rice to cook better in the oven.) Season with kosher salt to taste. Prepare tomatoes for stuffing. First, cut the tomato tops (about ½ inch from the top). Do not discard tops.

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Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain. In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt. Stuff into tomato shells; dot with remaining.

Easy Stuffed Bell Peppers with Ground Beef and Rice Recipe Stuffed

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cut tops off of tomatoes; set aside tops. Scoop out pulp into a bowl and place hollowed tomatoes into the prepared baking dish. Bring water to a boil in a saucepan. Remove from heat and stir in instant rice. Cover and let stand until water is absorbed, about 5.

Yemista Stuffed Tomatoes with Rice and Ground Beef Stock Image Image

Cut the tops off the tomatoes. Scoop out and reserve the tomato flesh and seeds. Dice any big pieces of flesh. Put aside. Heat the butter in a large fry pan over medium heat. Add the onions and fry for 5 minutes, then add the garlic, continue to fry until the onions are soft but not brown.

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Heat 1 tablespoon of oil in a medium nonstick skillet over medium heat. Add onions and garlic, then sauté until softened and just starting to brown, about 6 minutes. Season to taste with salt and pepper. Add tomato pulp and juice to skillet, and cook until the mixture reduces slightly, about 8-10 minutes.