Brought to you by our in-house Greek, Eric Papadeas.
When not out in the field protecting customer and business homes from pest invaders, you will find Eric cooking up a storm!
Below is one of his most requested recipes for Stuffed Tomatoes & Peppers
Ingredients:
- 12 large tomatoes or 6 tomatoes & 6 medium green peppers
- 2 1/2 pounds ground beef
- 3 minced onions & garlic cloves
- 1/2 cup minced parsley
- 3 teaspoons minced mint leaves
- 1 teaspoon oregano
- 1 cup rice
- 1 cup white wine
- 1 cup beef broth
- Salt, pepper, & olive oil
1. Cut tops off tomatoes and scoop out all the pulp (keep pulp, you will need it later).
2. Remove tops of peppers, remove seeds and rinse.
3. Season vegetables with salt & pepper and place in baking dish.
4. In a skillet, sauté onions in 2 tablespoons olive oil until transparent. Add ground beef, garlic, rice, oregano, mint, parsley, 1/2 cup of the white wine, and 1 1/2 cups chopped tomato pulp. Sauté for 30 minutes. Add salt & pepper while mixture is sautéing.
5. Spoon this mixture into the vegetables and cap with the tops. Take the remaining tomato pulp, combine with 1/2 cup of white wine and 1 cup beef broth. Pour over your vegetables.
6. Bake in 350 degree oven for 40 minutes. Baste occasionally.