Denise Phillips Sarigianopoulo

Very well done, I enjoyed the dish and not a big Greek food person, but I loved this thank you, I am the kind of guy that would never change the recipe as that what it is and who is anyone to change it,if they do they should just keep shut,don't like just say not for me anyway I loved it 😀

The meat mixture is great, though I used Tobasco salt instead of regular. The rice needs to be cooked before stuffing and putting the tomatoes upside down is just messy. I'll definitely do this again, but will try cauliflower rice. Excellent flavors.

This is good, but I don’t put soy sauce in mine. Soy is not a Greek ingredient. For a healthier version I substitute the beef organic ground chicken or turkey, or make them vegetarian with rice and toasted pine nuts. Also, use regular rice not the uncle Ben’s. I drizzle with olive oil and serve with feta (sheep’s milk real feta from Greece. Serve with Greek roasted potatoes and Greek salad. A family tradition.

I made a slight change with the last step. Instead of placing the lids on top, I made a light crust. A mixture of bread crumbs and Parmesan cheese. It's how my Greek aunt used to make hers.