Tomates et poivrons farcis grecs

Slice the tops off the tomatoes and peppers like little lids and set the lids aside. With a spoon, scoop out the tomato flesh and seeds into a bowl (keep this pulp, it goes into the filling) and remove the seeds and core from the peppers. Sprinkle the inside of each with a little salt and turn them upside down on a tray to drain while you make the filling.

• 6 large tomatoes
• 4 large bell peppers
• a little salt

✅ C'est prêt quand : the tomato and pepper shells are empty, lightly salted, and draining

Warm half the olive oil in a wide pan over medium heat. Add the onion and garlic and cook for 3–4 minutes until softened, then add the minced meat, breaking it up with a spoon. Cook, stirring, until it is fully browned with no pink left and the juices have mostly evaporated.

• 60 ml olive oil
• 1 large grated onion
• 3 cloves garlic
• 300 g minced beef

✅ C'est prêt quand : the meat is cooked through and lightly browned, no raw pink visible