Stuffed Tomatoes Recipe
Ingredients
- 6 medium tomatoes
- 1/2 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano
- 2 cups uncooked instant rice
- 1/2 cup dry bread crumbs
- 2 tablespoons butter or margarine, melted
- 2 tablespoons water
Directions
1. Cut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
2. Meanwhile, in a skillet, brown beef; drain. Add tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45 to 50 minutes or until slightly thickened, stirring occasionally. Add rice; mix well. Simmer 5 to 6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until crumbs are lightly browned.
2. Meanwhile, in a skillet, brown beef; drain. Add tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45 to 50 minutes or until slightly thickened, stirring occasionally. Add rice; mix well. Simmer 5 to 6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until crumbs are lightly browned.
Comments
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shantihhh says :
<<- 1 teaspoon chili powder >>
Is this chili powder ad in Mexican chiles with oregano etc.
or is it
ground Chile powder as in capsicums / mirch?
I know the word chile has several spellings depending on your country, but chile/chili/chilli/chilly does get confusing and as this contains oregano it is perhaps Mexican style.
I make the Greek Domates Yemistes but they contain lean ground lamb and mint and mizithra cheese and many other ingredients, so I am not sure which chile/chili/chilli/chilly this recipe calls for, although I have used Aleppo Chile in the Greek ones.
Posted on: 11 July 2007 - 6:39pm
