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.
