Cut the tops off the tomatoes and bell pepper. Keep them as they will be your lid. Excavate the tomato insides and set aside in a bowl.
Saut the onions and garlic until they reduce in size and turn slightly brown. Add in the celery and carrots and cook until reduced/browned. Adding salt helps!
Brown the ground beef until no longer pink. Add the sugar. More salt.
Add the tomato paste and rice and saut for 2 mins.
Preheat oven to 370F.
Pour in the tomato insides and 1 cup of chicken broth. Simmer for 10 mins. Taste, add more salt and pepper if needed.
Before we stuff, mix in the parsley, mint, and dill.
Fillerup! I put potato wedges in between the veggies. Drizzle olive oil and yes - salt & pepper! Pour in half cup of water to the pan.
Cover lightly with foil and bake for 1 hr.
Uncover and broil until slightly charred.
Serve with feta cheese on top. Enjoy!
