TOMATOES STUFFED WITH SPICED LAMB AND RICE

Tomatoes Stuffed with Spiced Lamb and Rice image

Provided by Yolanda Paterakis

Yield Makes 8 servings

Number Of Ingredients 11

Previous Next

8 large firm tomatoes (each 3 to 3 1/2 inches 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

Steps:

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.
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 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.