Yemistes Domates Me Rizi
|Ripe beefsteak tomatoes||6 (other veggies like peppers)|
|Extra virgin olive oil||16 Teaspoon|
|Medium diced onion||2 Cup (32 tbs) (1 medium onion)|
|Minced garlic||1 1⁄2 Teaspoon (2 large garlic cloves)|
|Uncooked long grain white rice/Brown rice or even quinoa||6 Tablespoon|
|Lean ground lamb||1⁄2 Pound (could subsitute with veggies like zucchini if veg)|
|Finely chopped fresh italian flat leaf parsley||2 Tablespoon|
|Toasted pine nuts||1⁄4 Cup (4 tbs)|
|Fresh dill||1 Tablespoon|
|Vegeta/1/2 teaspoon salt||1 Teaspoon|
|Smoked paprika||1⁄2 Teaspoon|
|Finely ground fresh black pepper||1⁄2 Teaspoon|
|Grated kasseri cheese||1⁄2 Cup (8 tbs)|
Cut the top off the tomatoes and clean out all of the pulp leaving a 1/2-inch thick skin. Reserve the pulp.
Preheat the oven to 375 degrees.
In a medium saute pan, heat 1/4 cup of the olive oil over medium heat, and add the onion. Cook, stirring, until the onions are golden
brown, about 5 minutes. Add in the garlic, reserved pulp and rice, and simmer for 5 minutes. Stir in lamb, parsley, pine nuts, dill, Vegeta/salt, paprika and pepper.
Fill the tomatoes, sprinkle the top with the cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by-13-inch
baking dish. Pour 1 cup water in the bottom of the dish, and bake for 1 hour.
These are wonderful hot or cold.