Stuffed Tomatoes With Mince and Rice
Easy and healthy stuffed tomatoes with rice and beef mince. An easy tomato side dish or a light snack. Great as a summer parties’ food or family dinners.
Ingredients
- 8 tomatoes firm (about 1.2 kg)
- ¼ teaspoon cumin powder
- ½ cup white rice cooked long-grain
- 20 grams (0.7 ounces) butter
- 75 grams (2.65 ounces) onion roughly chopped (1½ onion)
- 1 garlic clove finely minced
- ¼ teaspoon allspice powder
- 125 grams (4.4 ounces) ground (minced) beef (or lamb mince)
- 15 grams (0.52 ounces) parsley flat leaf
- 75 ml (⅓ cup) beef stock or water
- Salt
- Black pepper freshly ground
For steaming
- 1 cup hot water
- 2 tablespoons olive oil
Instructions
- Wash and dry the tomatoes. Cut the tops off the tomatoes. Scoop out and reserve the tomato flesh and seeds. Dice any big pieces of flesh. Put aside.
- Heat the butter in a large fry pan over medium heat. Add the onions and fry for 5 minutes, then add the garlic, continue to fry until the onions are soft but not brown.
- Add the allspice and cumin powders. Stir in the mince, use a spatula to break the mince into smaller pieces, then mix in the rice, parsley and beef stock. Simmer uncovered for about 8 minutes or until the beef mince is cooked. The mixture should be almost dry.
- Stir in the reserved tomato flesh, cook for a few minutes more to reduce the liquid in the pan. Season to taste with salt and pepper.
- Spoon the filling into the tomato shells and replace the tomato tops.
- Place the filled tomatoes into a heavy based fry pan. Pour in 1 cup of hot water and 2 tablespoons of olive oil. Cover the pan with a lid and simmer for 15 – 20 minutes or until the tomatoes are cooked.