Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A great recipe--you can also stuff capsicum, eggplants, and zucchini.

Ingredients Nutrition

Directions

  1. Wash the tomatoes then turn each stem side down, and with a sharp knife cut the end to make an opening, leaving a "cap" on the tomatoes.
  2. With a small spoon, scoop the pulp into a bowl.
  3. Place the tomato shells in a baking dish Sprinkle the inside of the shells with salt and sugar.
  4. Heat the oil in a skillet and add the onions.
  5. Cook over low heat until soft then add the garlic and parsley, and blend.
  6. Add the meat, the wine and water.
  7. Cover and simmer for 5 minutes.
  8. Add the rice and tomato pulp and stir.
  9. Cover the skillet and simmer for 7 minutes, then add salt, pepper, mint and nutmeg.
  10. Remove from heat, and fill the tomatoes up two thirds of the way with the stuffing and liquid.
  11. Cover with the tomato caps and brush with oil.
  12. Bake in a preheated oven (350°F) for 60 minutes.

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