Stuffed tomatoes
Prep:
10 mins
Cook:
25 mins
These stuffed tomatoes are perfect for a quick meal or as a starter.
6 beef tomatoes
2 tbsp olive oil, plus extra to drizzle
½ onion, finely sliced
1 garlic cloves, minced
100g minced lamb
200ml vegetable stocks
50g long grain rice
1 tsp chopped parsley
Heat oven to 180°C/350°F/gas 4. Line a baking tray with parchment paper.
Cut the tops off the tomatoes and scoop out the middle. Don’t throw the tops away.
Heat the oil in a large frying pan, add fry the onion and garlic. Add the mince and cook for a further 5 minutes, until the meat is slightly brown.
Pour in the stock and add the rice. Bring to the boil and allow simmer for 10 minutes. Once the stock has been used up sprinkle in the parsley.
Scoop into tomatoes and place in the oven on the baking tray for 10 minutes until the tomatoes are soft. Don’t forget to put the tops of the tomatoes in the oven too.
Serve with the tops on.
Serves
makes 6
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Rice, Lamb
Recipe Type
Dinner, Quick Meals
Level of Difficulty
Easy
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