This is my favorite! The best time to make it is in August when the garden tomatoes are ready for harvest. Hothouse tomatoes are just not the same. My mom made this every year, and when she did, I thought I died and went to heaven. Enjoy!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.

  • Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.

  • Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.

  • Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

Cook's Note:

Size of pan depends on size of peppers and tomatoes.

Nutrition Facts

347.9 calories; 13 g protein; 28.5 g carbohydrates; 44.5 mg cholesterol; 411.9 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2014
We could eat them all day every day that's how good they are. Read More
(10)

Most helpful critical review

Rating: 3 stars
07/11/2018
Tasty! I didn t have Season Salt but created it from scratch. I only made peppers plus added feta cheese at the bottom of the peppers and on top. When I baked them I cut off some of the bottoms so that I could stand them up and not have to turn them. My mom taught me that years ago. I ll make it again and up the seasoning a bit. Read More
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/27/2014
We could eat them all day every day that's how good they are. Read More
(10)
Rating: 5 stars
01/27/2014
We could eat them all day every day that's how good they are. Read More
(10)
Rating: 5 stars
08/04/2017
I made only a half recipe as there are only two of us. I precooked the rice in beef broth and used Cavenders Greek seasoning. Used a bit less meat but added some crumbled feta cheese to the cooled meat and rice mixture before stuffing the tomatoes and peppers. We both loved it!! Read More
(3)
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Rating: 5 stars
02/02/2018
I made this and is just like my moms and my yia yia s my moms mom. I only used tomatoes however cause my Mrs. dosen t like peppers. I also added about 5 peeled and quartered potatoes and baked them with tomatoes in same pan. Just add a salad and you have a complete meal. Read More
(2)
Rating: 5 stars
08/20/2019
Freaking AMAZING!! Read More
Rating: 5 stars
09/18/2019
I made a slight change with the last step. Instead of placing the lids on top, I made a light crust. A mixture of bread crumbs and Parmesan cheese. It's how my Greek aunt used to make hers. Read More
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Rating: 5 stars
10/30/2018
My mother in law s recipe. I actually simmer the peppers in hot water not boiling for a minute or 2. I use the meatloaf package instead of just beef. I find the mixed meat is much softer and tastier. I also use zucchini s and add the insides of both the tomatoes and zucchini s to the mix. I find dry mint adds a nice taste and smell. Read More
Rating: 5 stars
07/31/2019
Delicious! When traveling in Greece this was a favorite meal. Using really fabulous tomatoes is the key to this dish. Read More
Rating: 3 stars
07/11/2018
Tasty! I didn t have Season Salt but created it from scratch. I only made peppers plus added feta cheese at the bottom of the peppers and on top. When I baked them I cut off some of the bottoms so that I could stand them up and not have to turn them. My mom taught me that years ago. I ll make it again and up the seasoning a bit. Read More