Recipe courtesy of Cat Cora
Save Recipe Print
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 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.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

Stuffed Tomatoes

Recipe courtesy of Alex Guarnaschelli

Stuffed Tomatoes

Recipe courtesy of Alton Brown

Stuffed Tomatoes

Recipe courtesy of Clarissa Dickson Wright|Jennifer Paterson

Stuffed Cherry Tomatoes

Recipe courtesy of Food Network Kitchen

Quinoa Stuffed Tomatoes

Recipe courtesy of Marcela Valladolid

Tomatoes Stuffed with Rice

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories