Prep 25 mins
Cook 40 mins
Tomatoes stuffed then baked in the oven. Choose the most flavoursome tomatoes you can lay your hands on and, particularly if making this recipe for guests, for a more attractive presentation, choose tomatoes with stalks, and leave the stalk attached to each tomato. Delicious with your favourite salad. We've enjoyed this dish with a potato salad and salad greens. Adapted from a recipe in a March 2005 issue of the Woolworth's 'Fresh' magazine. You can use other variations of rice if you prefer or a mixed rice. Because tomato sizes are so variable, you may end up with slightly more filling than will fit into the tomato shells, in which case you may score a solo meatball which could be cooked with the stuffed tomatoes (perhaps covered with a small piece of foil). Or do what Sheynath did (see her review) and use the stuffing to stuff a pepper.
- 1⁄2 cup wild rice, cooked
- olive oil flavored cooking spray
- 1 onion, minced
- 2 garlic cloves, minced
- 1⁄2 cup mushroom, thinly sliced
- 250 g ground beef, premium quality
- 8 large tomatoes
- 1 teaspoon ground cinnamon
- 2 tablespoons mint, chopped fresh
- salt, to taste
- fresh ground black pepper, to taste
- Spray a large pan with oil and heat over a medium-high heat; add the onion, garlic and mushrooms and saute until soft, stirring for 2 minutes; add the ground beef, stirring, and cook for 3-4 minutes or until browned. (You may prefer to remove the onions, garlic and mushrroms from the pan while browning the meat to prevent them from burning.).
- Preheat the oven to 200°C.
- Cut a thin slice from the top of each tomato and set it aside; use a teaspoon to remove the tomato flesh (well drained of juice) and juice; place the tomato shells in a baking dish; chop the tomato flesh and set aside; and discard the juice or save it for possible use in a stock or soup or casserole.
- Stir the rice, chopped tomato flesh, cinnamon and mint through the browned beef mixture, adding the onion, garlic and mushroom mixture if this had been set aside earlier; season with salt and freshly ground pepper, to taste; spoon the mixture into the tomato shells; replace a tomato top on each tomato; spray with a little olive oil; and bake for 20 minutes.
- Serve with your choice of salad greens.
I decreased the amount of cinnamon, as I wanted just a hint of it in my meat mixture. There was just a hint of cinnamon flavor, which I liked a lot! My friend and her DH both enjoyed them along with me and gave them 5 stars, so 5 stars it is! The mint gave it a unique flavor and one that we thought was a nice addition to the mix. I will make these again, and next time might try Kitten's suggestion and try lamb or sausage! Thank you for sharing your recipe with us Bluemoon! Made for 123 Hit Wonders 3/09 Linda
these are delicious, they are quite similar to a Greek recipe for stuffed tomatoes that I have made in the past using ground lamb, I used a prepared package of wild rice to make things easier and used seasoned salt, wonderful flavor, thanks Bluemoon!
This had a very unique flavor. I have to admit, I increased the amount of ground beef, and also increased the amount of cinnamon. I halved the recipe, only making 4 stuffed tomatoes...but my tomatoes were huge, and I think I should have used the full amount of all the ingredients! I put cheese on top 2 of the tomatoes towards the end of cooking time to try and get a teenager to eat this....but I think the ones without cheese tasted better! I used couscous instead of rice, because I already had some leftover and needed to use it. I think it still tasted great! I am going to try this stuffed into bell peppers next time. I think that would be even better!