Tomatoes Stuffed With Spiced Lamb And Rice

Tomatoes Stuffed With Spiced Lamb And Rice
Tomatoes Stuffed With Spiced Lamb And Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 8

    large firm tomatoes - (3" to 3 1/2" dia ea)

  • 2

    tablespoons butter - (1/4 stick)

  • 1

    large onion chopped

  • 1

    pound ground lamb

  • 1/2

    cup dry red wine

  • 1/4

    cup chopped fresh mint

  • 4

    tablespoons chopped fresh parsley

  • 1/4

    teaspoon ground cinnamon

  • 3/4

    cup cooked long-grain white rice (abt 1/4 cup uncooked)

  • 1/4

    cup plain dry breadcrumbs

  • 1/2

    cup freshly-grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard. Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked rice. Place tomatoes in 13- by 9- by 2-inch glass baking dish. Spoon lamb mixture into tomatoes. Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese. Bake until heated through and cheese begins to turn golden, about 25 minutes. Sprinkle with remaining 2 tablespoons parsley. This recipe yields 8 servings.

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