Tomatoes Stuffed with Spiced Lamb and Rice Recipe

Tomatoes Stuffed with Spiced Lamb and Rice Recipe

  • 8 large firm tomatoes (each 3 to 3 1/2 inches in diameter)
  • 2 tablespoons (1/4 stick) butter
  • 1 large onion, chopped
  • 1 pound ground lamb
  • 1/2 cup dry red wine
  • 1/4 cup chopped fresh mint
  • 4 tablespoons chopped fresh parsley
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup cooked long-grain white rice (about 1/4 cup uncooked)
  • 1/4 cup plain dry breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  1. Preheat oven to 350°F. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard.
  2. Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked rice.
  3. Place tomatoes in 13x9x2-inch glass baking dish. Spoon lamb mixture into tomatoes. Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese. Bake until heated through and cheese begins to turn golden, about 25 minutes. Sprinkle with remaining 2 tablespoons parsley.
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