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Before you jump to Greek Stuffed Tomatoes recipe, you may want to read this short interesting healthy tips about The Very Best Way to Track Your Food.
When you go on a diet one of the first things that you will learn is that it is important to record what you eat during the day. Keeping a food record makes it possible to recognize the foods you are eating as well as the foods you arent eating. For example, when you keep a food log for a few days you may notice that even though you eat lots of fruit, you almost never eat any vegetables. Writing all of it down will help you see specifically which parts of your diet program really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
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Record your mood while you eat. This helps you to explain to you whether or not you decide on food as a response to emotional issues. This will likely show you whether or not you gravitate toward certain foods based on your mood. There are many people who seek out junk food when they feel angry or depressed and are equally likely to pick out healthy things when they feel happy and content. When you pay attention to how you eat during your different moods and mental states, you will be able to keep similar but healthier options around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
We hope you got benefit from reading it, now lets go back to greek stuffed tomatoes recipe. To cook greek stuffed tomatoes you need 9 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to prepare Greek Stuffed Tomatoes:
- Prepare 6 of Large vine/beef tomatoes.
- Take 3 tbsp of olive oil.
- Take 6 of Jumbo red spring onions finely chopped.
- Take 150 g of Microwave wholegrain rice.
- Take 1 tbsp of tomato puree.
- Get 2 tbsp of Parsley.
- Provide 2 tbsp of Oregano.
- Provide of Zest 1 lemon.
- Provide 150 g of feta cheese.
Steps to make Greek Stuffed Tomatoes:
- Preheat the oven to 200C, fan 180C, gas 6. Cut the tops off the tomatoes and, using a teaspoon, carefully scoop out the soft pulp and seeds and transfer to a bowl. Put the tomato shells into a baking dish or roasting tin that's large enough to hold all of the tomatoes sitting upright. (Bun tins work well too!) Set aside with the tops of the tomatoes until ready to bake..
- Put the rice in the microwave and cook for half the suggested time to get part cooked rice..
- Heat 2 tablespoons of the olive oil in a frying pan set over a low heat. Add the onion and fry for 10 minutes until softened, without allowing it to brown. Roughly chop any larger pieces of reserved tomato pulp, then add to the pan with the part cooked rice, tomato pure and 100ml just-boiled water. Season well with salt and pepper..
- Bring the mixture to a simmer and allow to cook for 12 minutes, stirring often. Remove from the heat and stir in parsley, oregano and lemon zest..
- Crumble feta into rice mixture and stir until evenly mixed through..
- Fill the prepared tomato shells with the rice mixture and return the tops..
- Drizzle with the remaining oil, cover with foil and bake in the preheated oven for 1 hour. Serve warm from the oven or at room temperature.
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