Tomatoes Stuffed with Spiced Lamb and Rice

Tomatoes Stuffed with Spiced Lamb and Rice
Tomatoes Stuffed with Spiced Lamb and Rice
"My husband, Andreas, is from Crete," writes Yolanda Paterakis, "and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. People often come over in the evening for mezedes and ouzo. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought that cooking is like writing a story — always best when you put your heart into it."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Greek Mediterranean Lamb Rice Tomato Appetizer Side Sauté Summer Bon Appétit Athens Greece Peanut Free Tree Nut Free Soy Free
  • 1/4 cup chopped fresh mint
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup dry red wine
  • 4 tablespoons chopped fresh parsley
  • 1 pound ground lamb
  • 2 tablespoons (1/4 stick) butter
  • 1 large onion, chopped
  • Carbohydrate 14 g(5%)
  • Cholesterol 54 mg(18%)
  • Fat 19 g(28%)
  • Fiber 2 g(10%)
  • Protein 14 g(29%)
  • Saturated Fat 9 g(44%)
  • Sodium 165 mg(7%)
  • Calories 288

Preparation 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. 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. 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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