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.
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Read all 9 reviews
By kkelley22_12578226
Nutley, 70
on January 21, 2010
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So yummy!!! Tasted a lot like the ones we had in Greece. I used ground beef instead of lamb and was still very good. Also they only need 20-30 min baking time. Just until the tomatos are soft, once they started cracking they fell apart when I tried to serve them. One stayed perfect so I think I cooked them just a little too long. Also since everone said the rice was hard I cooked it first and it was perfect. And you don't need a full cup of water in the pan just enough to cover it. I also used feta instead and sprinkled bread crumbs on top. Delicious.
By kikig_7430268
Athens,
on November 13, 2007
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Everythink fits and tastes excellent
By collr19
Chicago, IL
on November 05, 2007
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This is by far the closet stuffed tomato recipe to the ones you would find in a Greek Restaurant. I replaced the lamb for ground round beef. Also, I used feta cheese which turned out great. I used more meat and beef than the recipe called for. It did turn out a little watery. Maybe bread crumbs will work. Also, they do not need the full hour the recipe calls for. This is a great recipe!
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