Greek Lamb Stuffed Roma Tomatoes

Ingredients

6 Roma tomatoes
1/2 lb ground lamb
1/4 cup feta cheese, crumbled
1/4 cup cooked rice
1 clove garlic, minced
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp black pepper

Instructions

Method: Indirect baking

Set the EGG for indirect cooking at 375°F/190°C.
Cut tops off tomatoes and scoop out seeds.
In a bowl, mix lamb, feta, rice, garlic, olive oil, oregano, and pepper.
Stuff tomatoes and place in a baking dish.
Bake for 25-30 minutes until lamb is fully cooked.

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