Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: Lunch
Total:
1 hr 15 min
Active:
45 min
Level:
Easy

Ingredients

Directions

Cut the top off each tomato, scoop the pulp and seeds out and turn the tomatoes upside down on paper towel to drain. Leave for 1/2 hour.

Preheat the oven to 350 degrees.

Fry the meat with the butter in a frying pan until the meat is browned and crumbly. Remove from the heat. Add the toast crumbs, eggs, parsley, garlic, nutmeg, salt and pepper to taste.

Stuff the tomatoes with the meat mixture and put the tomato lids back on the tomatoes. Place the tomatoes in a deep, ovenproof dish and put a drop of oil on each lid. Bake in the oven for 30 minutes.

IDEAS YOU'LL LOVE

Swordfish with Tomatoes and Capers

Recipe courtesy of Ina Garten

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Stuffed Mushrooms

Recipe courtesy of Food Network Kitchen

Orzo Salad with Grape Tomatoes and Radishes

Recipe courtesy of Valerie Bertinelli

Spaghetti with Tapenade Sauce and Roasted Tomatoes

Recipe courtesy of Rachael Ray

Ketchikan Stuffed Mushrooms

Recipe courtesy of Robert Irvine

Lemon Pasta-Stuffed Zucchini

Recipe courtesy of Food Network Kitchen

Trending Videos 5 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

          Get Cooking