Best Tomatoes Stuffed With Spiced Lamb And Rice Recipes

TOMATOES STUFFED WITH LAMB AND RICE (YEMISTES DOMATES ME RIZI)

Tomatoes Stuffed with Lamb and Rice (Yemistes Domates me Rizi) image

Provided by Cat Cora

Time 1h35m

Yield 6 servings

Number Of Ingredients 13

Ingredients

6 ripe beefsteak tomatoes
1/4 cup plus 4 teaspoons extra-virgin olive oil
2 cups medium-diced onion
1 teaspoon minced garlic
6 tablespoons uncooked long-grain white rice
1/2 pound ground lamb
1/4 cup pine nuts, toasted
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh dill leaves
1/4 teaspoon kosher salt
1/8 teaspoon finely ground fresh black pepper
1/2 cup grated kasseri cheese
1 cup water, for pan

Steps:

Preheat the oven to 375 degrees F.
Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin. Reserve the pulp. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat. Add the onion and saute until the onions are golden brown, about 5 minutes. Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes. Add the lamb, pine nuts, parsley, dill, salt, and pepper. Stir to combine and continue cooking until lamb is browned.
Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour. Serve warm.

STUFFED TOMATOES WITH RICE

Stuffed Tomatoes with Rice image

Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 medium tomatoes
1/8 teaspoon salt
1/2 cup chopped onion
3 tablespoons butter, divided
1-1/2 cups cooked rice
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt

Steps:

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.