Skip to main content
Recipes

Tomatoes Stuffed with Spiced Lamb and Rice

Recipe information

  • Yield

    8 Servings

Ingredients

8

large firm tomatoes (each 3 to 3 1/2 inces in diameter)

2

tablespoons (1/4 stick) butter

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 (about 1/4 cup uncooked)

1

/4 cup plain dry breadcrumbs

1

/2 cup freshly grated Parmesan cheese

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard.

    Step 2

    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.

    Step 3

    Place tomatoes in 13x9x2-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.

Explore Bon AppétitGreekEuropeanTomatoVegetableGround LambLambMeatRiceRice & GrainsEasyWeeknight MealsMainDinner