I love stuffed peppers, but my hubby however, doesn’t like bell peppers…so, perfect solution? Stuffed tomatoes! This recipe is actually modified from one I found on Delish.
Stuffed Tomato with Rosemary Green Beans
- 1/2 cup brown rice
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 1 1/4 pounds lean ground beef (or we used 1 pkg Morningstar Meat Crumbles)
- 1/3 cup mint leaves, chopped, plus sprigs for garnish (even if you don’t like mint, it works well in this recipe- we left off the garnish)
- 1/2 teaspoon ground cinnamon (if using Morningstar, knock this down to 1/4 tsp)
- Salt and pepper
- 6 large tomatoes
- 1 1/2 cups feta cheese, crumbled
- 1/2 cup Panko (Japanese-style bread crumbs)
- Preheat oven to 425°F. In 3-quart saucepan, cook rice as label directs.
- Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion, and cook 10 to 12 minutes or until lightly browned and tender. Stir in ground beef, half of mint, cinnamon, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 5 to 6 minutes or until beef loses its pink color throughout, breaking up meat with spatula and stirring occasionally. Stir in remaining chopped mint.
- While ground beef cooks, cut each tomato horizontally in half. With melon baller or spoon, scoop out tomato pulp; place in large bowl. Remove 1 cup tomato pulp from bowl and chop. Discard remaining pulp or save for use another day. Return chopped pulp to bowl. Add rice, feta cheese, and beef mixture; stir until well blended.
- In 15 1/2″ by 10 1/2″ jelly-roll pan, place tomato halves, cut sides up. Mound scant 1/2 cup beef filling in each tomato half; sprinkle with panko. Bake tomatoes 25 to 30 minutes or until crumbs are browned and filling is heated through. Garnish with mint sprigs.
My inspiration for this recipe
Part of my new year’s resolutions was to try 52 new recipes this year…so here’s recipe attempt #1. I LOVE veggie vindaloo, but really the only time I get it is when I go to India Garden. Vindaloo is actually a very healthy, spicy dish. Great for all you people who decided to make eating healthier or losing weight one of your New Years Resolutions. Normally I try a recipe the first time the exact way it’s written and then modify it the second time. Well…the recipe I found called for some stuff that I’m not a huge fan of, and left stuff out that I am a huge fan of, so I broke from my rule and went a head a created my own recipe based on the one I found in “Fresh From the Vegetarian Slow Cooker.” Which…is in my opinion the BEST vegetarian cookbook out there. For those of you who aren’t vegetarians, you really won’t miss the meat in this hearty dish (my meat-loving husband has really enjoyed this recipe).
This recipe uses cayenne pepper for the heat even though if you wanted to really add some heat you could add one or two minced hot chiles. Personally, I think it was PLENTY hot enough, and next time I’d probably cut it down to about half the cayenne pepper. Start with half…add to fit your personal preferences.
Now…for the recipe:
Crock-Pot Vegetarian Vindaloo
2 tbsp olive oil
3 garlic closes, peeled
1 tbsp peeled and chopped fresh ginger
2 tsp ground coriander
1 tsp light brown sugar
1 tsp ground cumin
1 tsp dry mustard
1/2 tsp cayenne pepper, or to your personal taste
1 tsp turmeric
1 tbsp white wine vinegar
1 large onion, chopped (yellow or white work best)
2 small carrots, thinly sliced
1 small green bell pepper, seeded and diced
2 cups small cauliflower florets, fresh or frozen
1 small zucchini, cubed
1 15.5 oz can of garbanzo beans
12 oz Tomato paste blended with 3 cups hot water
1 medium potato, cubed
1/2 cup frozen peas
salt and pepper
- In a food processor, combine 1 tbsp of the oil, garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar and process until it makes a paste.
- Heat 1 tbsp oil in a medium skillet over medium-high heat. Add the onions and carrots and cook until softened. Then transfer to a slow cooker and turn it on Low.
- To the slow cooker add the spice paste and cook, stirring, for 1 minute.
- Add the bell pepper, (if using fresh) cauliflower, zucchini, potatoes, and garbanzo beans.
- Add the tomato paste mixture and season with salt and pepper, cover, and cook on low for about 4 hours.
- Add the (if using frozen) cauliflower and peas. Cook on low for another 2 hours.
Tips: If you aren’t home to add the cauliflower and peas at the 4 hour mark, you can add it at the beginning they just may become mushy, or you can thaw them and add them about 10 minutes before serving.
I’d serve this over fragrant basmati rice, which is the traditional way to do it. However, all I had to use was brown rice…it worked just as good.
I like extra sauce, so you can adjust the hot water to fit your personal taste. I ended up adding a little extra during cooking.
Categories: At Home, Recipes
Tags: cayenne, cooking, crock pot, fresh from the vegetarian slow cooker, garbanzo beans, new recipes, onions, peppers, potatoes, recipes, slow cooker, vegetarian, vindaloo
So, I did the post Ten Foods Everyone Seems to Like But Me, and after talking with people discovered that there are way more than ten…so here’s round two.
Sushi could be added to this list, but it was included on the first one under seafood/fish.
Now, in no specific order.
- Jalapenos…I don’t mind hot, I just don’t like the flavor.
- Gummy bears…or any type of gummy candies like that…except sour patch kids…those are good, but much more firm than gummy bears.
- Cream of corn…it seriously looks like some ate corn and then threw it up…that’s just gross
- Root beer…have NEVER understood the obsession with this one
- Melon… cantaloupe, honey dew…doesn’t matter, don’t like it. Unless it’s watermelon which is probably the least like a melon.
- “Floats”…you know, root beer floats, cream soda floats (I should also mention I’ve never understood why people like creme soda either)…I just don’t see why you should spoil a good thing like ice cream with a nasty sugary soda.
- Creme Brulee….I know I’m soo gonna hear about this one.
Tags: 10, beer, beets, canatloupe, carrots, cooked, cream of corn, creme brulee, fish, floats, food, gummy bears, honey dew, ice tea, jalapenos, jello, melon, mushrooms, olives, peas, pudding, root beer, seafood, shoeless wan, shoeless wanderer, shoeless wanderings, soy, tofu, top 10, vegetarian, watermelon, yogurt
So, I’m going to preface this post with the fact that I am, indeed, a vegetarian. So…obvious stuff like hamburger…and bacon…I left off.
Now, in no specific order.
- Beets…Although, in all honesty, I don’t think most people like these
- Ice Tea…remember, I grew up in the south, EVERYONE drinks sweet tea
- Beer…probably the only college student who doesn’t
- Fish or seafood…some vegetarians do, though I don’t count them as real vegetarians
- Soy milk…or soy ice cream…or soy cheese…
- Cottage Cheese…gag, again.
- Cooked Carrots…don’t get me wrong, I love carrots…just not cooked.
- Tofu…maybe the only vegetarian who doesn’t eat it…and don’t even try to tell me how great it is if it’s cooked right…’cause I’ve had it a good hundred times…and there is no such thing as tasty tofu.
Tags: 10, beer, beets, carrots, cooked, fish, food, ice tea, mushrooms, olives, peas, seafood, shoeless wanderer, shoeless wanderings, soy, tofu, top 10, vegetarian