Recipe courtesy of Cat Cora
Total:
1 hr 35 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F.

Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin. Reserve the pulp. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat. Add the onion and saute until the onions are golden brown, about 5 minutes. Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes. Add the lamb, pine nuts, parsley, dill, salt, and pepper. Stir to combine and continue cooking until lamb is browned.

Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour. Serve warm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Roasted Cherry Tomatoes

Recipe courtesy of Ina Garten

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Stuffed Shells Bolognese

Recipe courtesy of Food Network Kitchen

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

Stuffed Tomatoes

Stuffed Tomatoes

Recipe courtesy of Alex Guarnaschelli

Stuffed Tomatoes

Recipe courtesy of Alton Brown

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking