Mediterranean Stuffed Tomatoes w/ Feta
|Beef steak/Alike tomatoes||6 Medium|
|Ground sirloin||1 Pound|
|Feta cheese||6 Ounce (1 Container)|
|Cooked white rice||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm)|
|Oregano||1 1⁄2 Tablespoon (Fresh Or Dried)|
|Sweet basil leaves/1 1/2 tbsp dried basil||4 (Ribboned)|
|Cracked black pepper||To Taste|
|Kosher salt||To Taste|
|Shallots||2 , diced|
|Sweet pepper||1 Small, finley diced|
|Extra virgin olive oil||3 Tablespoon|
Slice off tops of tomatoes
Gently cut around the edge, removing the seeds and pulp (for this recipe, we discard)
Lightly salt insides of tomatoes and turn upsidedown to assist in water removal
Prepare 1 cup of rice
Saute shallots and garlic(careful not to burn the garlic)
Add sirloin, but cook until almost done and remove.
In a medium to large bowl, combine sirloin and dry herbs.
Add in rice to your liking.
Place tomatoes in a suitable baking dish
Drizzle with evoo and salt/pepper to taste
Spoon out the meat mixture to cover about 1/3 of the bottom of each tomatoe
Next, add a nice portion of crumbled or slices Feta cheese.
Top off each tomatoe with more meat mixture, packing it down.
Optional- top each tomatoe with the portion that was cut off.
Cover and bake at 350 for about 30 mins until tomatoes are sizzling