Reader Feature: Christine Datian’s Stuffed Roma Tomatoes with Three Cheeses

Today’s Reader Feature comes from regular contributor,
Las Vegas, NV resident, Christine Datian. She shares with us her recipe for ‘Stuffed
Roma Tomatoes with Three Cheeses’ which was recently published in the ‘LasVegas Review Journal’ as part of a story
where readers ‘offer enough
hors d’oeuvres to feed a party’.

Ready to serve


10-12 large Roma tomatoes
1 medium red onion, finely minced
2-3 cloves garlic, finely minced
Olive oil
½ pound ground lean beef or lamb
¼ cup Italian flat-leaf parsley, finely minced
¼ cup medium-sized bulgur (found in Middle Eastern
1 tablespoon tomato paste
1 teaspoon each dried basil, dried thyme, sea salt and
finely chopped lemon zest
½ teaspoon each black pepper, red pepper flakes and
paprika or Aleppo pepper
Dash of cinnamon or allspice
¾ cup crumbled feta and kasseri cheese, combined
Chopped fresh mint or dried mint for garnish
Marinara or tomato sauce
Parmesan cheese
Juice of one lemon

1. Wash the tomatoes, cut in half lengthwise, scoop out
and reserve pulp and discard seeds. Chop reserved pulp and set aside.

2. Sauté onion with the garlic in a few tablespoons of
olive oil until the onions are translucent. Add beef or lamb and brown the
meat; drain.

3. Add the parsley, bulgur, tomato paste, spices and
tomato pulp and heat through, stirring, for about 5-10 minutes until bubbly.
Remove from heat and stir in the Feta and Kasseri cheeses, to taste. Let cool for
about 5 minutes.
Tomatoes stuffed and ready to bake
4. Using a tablespoon, spoon some meat mixture into each
tomato shell. Place stuffed shells on a cookie sheet or in a large greased
casserole dish. Top each tomato with a tablespoon or two of marinara or tomato
sauce and bake, uncovered, in a preheated 350-degree oven for about 30-35
minutes, or until heated through and sauce is bubbly. (Check occasionally and
spoon more sauce over tomatoes as they are cooking, if desired.)

5. Remove from oven, top with a sprinkle of Parmesan
cheese and fresh or dried mint and drizzle with lemon juice and olive oil.
Place on a serving platter with a small bowl of marinara sauce and small slices
of garlic or cheese toast. Serve hot or cold.

— Recipe from Christine Vartanian Datian, Las Vegas
Posted December 9, 2014, From the Las Vegas Review

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