Stuffed Tomatoes
Stuffed tomatoes are endlessly versatile. This is my Bulgarian 🇧🇬 version: juicy, fat tomatoes filled with a savory ground meat and rice mixture, loaded with aromatics, and roasted until tender and bubbling.
Servings: 12 tomatoes
Equipment
Ingredients
Instructions
- Preheat the oven to 425F (220C).
- Wash all the tomatoes, cut the tops and scoop out the flesh with a spoon. Make sure you save the tops and place them to the corresponding tomato and feel free to use the tomato flesh for another recipe.
- Note: you can use the tomato flesh in soups, sauces, or you can even make my Greek Dakos recipe too.
- In a large pan on the stove, add the oil. Let it heat up on medium heat and sauté the onions and grated carrot. Add in the garlic and make sure you stir in between each ingredient.
- Add the salt, paprika, and dry oregano (stir). Add in the washed rice (stir).
- Take the pan off the heat completely or turn off the stove.
- Add in the raw minced meat and sprinkle a pinch or two of salt on top of the meat (to taste) and mix it really well. Make sure the meat is mixed with the rice and veggies fully.
- Take a spoon and stuff each tomato to the top with the meat and rice mixture. Proceed until the tomatoes are all stuffed and the filling is all finished. If you have any extra filling left over make sure you have an extra tomato on hand.
- Arrange into a baking dish, add the tops on top and pour in 3/4 cup water into the dish.
- Bake uncovered for 45-60 minutes or until the rice has fully cooked.
- You can remove one of the tomato tops after 45 minutes and taste the rice. If it's cooked, remove the tomatoes out of the oven, let them cool slightly and enjoy!
Video
Nutrition
Calories: 133kcal | Carbohydrates: 4g | Protein: 7g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 320mg | Potassium: 294mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1456IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg
