Ingredients

The following ingredients have 1 Servings
  • 8 Tomatoes on Vine ((medium-large))
  • 7 ounces Ground Beef ((200 grams))
  • 1 tablespoon Sunflower Oil
  • ½ teaspoon Salt
  • A Generous Pinch of Black Pepper
  • 3 teaspoons Dried Oregano
  • ½ teaspoon Garlic Powder
  • 1¼ cup Cooked Rice ((230 grams), see note 5)
  • 3 ounces Feta Cheese ((80 grams))
  • ¼ cup Fresh Parsley (, finely chopped)
  • 1 ounce Cheddar Cheese (, grated (30 grams))
  • 3 tablespoons Breadcrumbs

Instruction

  • Slice the top off of each tomato and save them for later. Using a teaspoon or melon baller, scoop out the seeds and pulp and place them into a food processor. Process and pour this into the inner pot of your instant pot.
  • In a skillet/frying pan, cook the ground beef with little oil, salt, black pepper and garlic powder. Make sure the seasoning and spices are evenly distributed by stirring it around. When the beef is cooked, transfer this into a mixing bowl. Add cooked rice, crumbled Feta cheese and finely chopped parsley. Mix together until well combined. You can taste it and add more seasoning, if needed.
  • In a small bowl, mix the breadcrumbs with grated cheddar and set aside.
  • Fill each tomato with the ground beef mixture, top them with the breadcrumb topping and place them in instant pot. Place the tops back on the tomatoes.
  • Lock the lid in its position. Press MANUAL (pressure cooking) and adjust the time to 2 minutes. After the time is up, release the pressure right away (quick release).