Ingredients
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1/2
-
-
1
-
2
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1/2
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250
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8
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1
-
2
-
-
-
-
-
-
Directions
Stuffed Tomatoes With Wild Rice, Beef & Mint,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.,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, used a prepared package of wild rice to make things easier and used seasoned salt, wonderful flavor, thanks Bluemoon!
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Steps
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1
Done
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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.). |
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2
Done
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Preheat the Oven to 200c. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Serve With Your Choice of Salad Greens. |
