Tomatoes Stuffed with Lamb and Rice (Yemistes Domates me Rizi)

Total Time:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 ripe beefsteak tomatoes
  • 1/4 cup plus 4 teaspoons extra-virgin olive oil
  • 2 cups medium-diced onion
  • 1 teaspoon minced garlic
  • 6 tablespoons uncooked long-grain white rice
  • 1/2 pound ground lamb
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1 tablespoon finely chopped fresh dill leaves
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon finely ground fresh black pepper
  • 1/2 cup grated kasseri cheese
  • 1 cup water, for pan
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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Tomatoes Stuffed with Tabbouleh Salad

    Recipe courtesy of Rachael Ray