Recipe by Sharon123
A nice twist on an old favorite! Adapted from the California tomato site. This is good without the meat too.
Top Review by echo echo
I made this with just a couple variations: I used dried instead of fresh dill because that's what I had on hand. I didn't salt the tomatoes before inverting & draining, so I let them drain a bit longer, about 1/2 hr. I also used no-salt-added chicken broth. I already had left-over rice on hand, so I used that and added it before step 16. And I forgot to save the lids to put back on the tomatoes but it didn't seem to matter. It was still really, really good--a keeper!
- 12 large tomatoes
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 1 cup diced yellow onion, 1/4 inch dice
- 1⁄2 cup diced red bell pepper, 1/4 inch dice
- 2 teaspoons fresh garlic, minced
- 1 cup basmati rice or 1 cup long grain rice
- 2 teaspoons salt
- 1⁄8 teaspoon ground cayenne pepper
- 1 cup chopped tomato
- 2 tablespoons pine nuts, toasted
- 3 tablespoons fresh dill, minced
- 2 tablespoons of fresh mint, minced
- 2 tablespoons fresh oregano, minced
- 1⁄4 cup dried cranberries, chopped
- 3 tablespoons fresh lemon juice
- 2 3⁄4 cups beef broth or 2 3⁄4 cups chicken broth
Directions See How It's Made
- Preheat oven to 350°F.
- Cut tops off of tomatoes about 1/2-3/4" down from top.
- Save for “lids”.
- Using a spoon, scoop out insides of tomatoes, leaving outer layer intact.
- Discard insides, or you can discard seeds, and save pulp for use in filling if desired.
- Sprinkle inside of tomatoes with salt, and invert onto rack to drain.
- This will make the tomatoes firmer for baking.
- Let sit inverted while you prepare filling, at least 20 minutes.
- To prepare filling:.
- Over high heat brown beef and onions in olive oil and cook until golden brown, 8-10 minutes.
- Add next set of ingredients (red bell pepper through cayenne pepper) and stir. Let cook 2 minutes.
- Add remaining ingredients and bring to a boil.
- Stir then reduce heat to simmer, and cover.
- Let cook for 10-15 minutes until liquid is just absorbed.
- Rice will still be a little chewy.
- Stuff hollowed out tomatoes with about 1/2 cup of filling each, mounding slightly on top.
- Place in large baking dish, the tomatoes should just touch each other in the pan.
- Place tomato top "lids" back on tomatoes.
- Cover with foil and place in pre-heated oven.
- Bake for 30-40 minutes until hot throughout, but tomatoes should still hold their shape.