STUFFED TOMATOES WITH RICE
Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
LAMB AND RICE STUFFED CABBAGE WITH TOMATO SAUCE
Provided by Mark Bittman
Categories dinner, project, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil and salt it. Add the cabbage leaves to the boiling water a few at a time and cook for 30 seconds to one minute, or until they're just pliable. Carefully remove the leaves from the water with a slotted spoon and transfer to a colander; rinse with cold water. Repeat with the remaining leaves. Gently squeeze the leaves to remove most of the excess water, leaving them just damp enough so they will stick together when rolled.
- Put 2 tablespoons of the olive oil in a large pot or Dutch oven over medium-high heat; when hot, add half the chopped onion and one tablespoon of the garlic, along with the carrot and the parsnip, and cook until soft, about 5 minutes. Sprinkle with salt and pepper and transfer to a bowl along with the lamb and rice. Mix until just combined.
- Wipe the pan, add the remaining 2 tablespoons olive oil and turn the heat to medium-high. When the oil is hot, add the remaining onion and garlic and cook until soft, 1 to 2 minutes. Add the tomatoes, red pepper and a good sprinkling of salt; cook over medium-low heat while you prepare the cabbage leaves.
- Cut the cabbage leaves in half by running a sharp knife along each side of the stem, removing the stem in the process; trim the top and bottom so you're left with a large rectangle. Lay a leaf on a work surface with the wide edge facing you. Put a couple tablespoons of the meat mixture in the middle of the leaf, fold in the two sides of the leaf and roll it up as you would a burrito. Repeat with the remaining leaves and filling.
- Add the cabbage rolls, seam side down, to the pot of sauce. Cover and cook over medium-low heat, stirring the sauce occasionally and adding a tablespoon or two of water if the sauce becomes too thick, until the meat and rice are both fully cooked (cut into a roll to check; the rice should be tender and the meat no longer pink), 30 to 45 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 14 grams, Carbohydrate 42 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 784 milligrams, Sugar 10 grams
TOMATOES STUFFED WITH LAMB AND RICE (YEMISTES DOMATES ME RIZI)
Steps:
- 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.
STUFFED TOMATOES WITH LAMB MINCE, DILL & RICE
These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
- Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
- Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.
Nutrition Facts : Calories 300 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium
LAMB AND RICE STUFFED PEPPERS
Provided by Rachael Ray : Food Network
Time 3h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Remove the tops from the peppers and scoop out the seeds and ribs. Carefully trim the bottoms if necessary to make peppers stand straight when upright. Place a steamer rack over a few inches of boiling water, or set a colander over a couple of inches boiling water in a large stock pot. Place the peppers in the steamer and cover. Steam 10 minutes, and remove to a baking dish or casserole.
- Heat 1 tablespoon butter in a saucepot with a tight-fitting lid over medium heat. Add the orzo and brown lightly, and then add 1/2 the garlic and stir. After 30 seconds stir in the water. Bring to a boil, and then reduce heat to a simmer, cover and cook 15 minutes. Spread the orzo onto a baking sheet and cool.
- Place the ground lamb in a bowl and add the cooled orzo. Season with 1/2 the marjoram, the rosemary, 2 tablespoons parsley, and season with salt, and pepper. Overstuff the peppers with the filling. Drizzle about 1/4 cup extra-virgin olive oil over the peppers, pouring about 1 tablespoon over top of each. Arrange the peppers in a casserole or small baking dish and roast 50 minutes to 1 hour, until crispy at the edges and cooked through.
- Meanwhile, heat the remaining 2 tablespoons extra-virgin olive oil in a saucepot over medium-high heat. Add the onions, cubanelle peppers, remaining garlic, remaining marjoram, and saute until soft. Add the tomato sauce, and season with salt, and pepper.
- Cool the peppers and sauce for a make-ahead meal or serve immediately.
- For reheating: Add 1/2 cup water to the baking dish, and place in a heated 375 degree F oven, covered until warmed throughout, about 30 minutes. Uncover and let the water evaporate, and crisp the top, 20 minutes more. Reheat the sauce over medium-low heat to heat through.
- Serve the peppers hot with sauce over top, or in a puddle underneath the peppers. Top with crumbled feta.
BAKED COURGETTES STUFFED WITH SPICED LAMB & TOMATO SAUCE
A superhealthy way to eat lamb, that counts as 2 of your 5-a-day and is packed with iron and vitamin C
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Make the tomato sauce in a medium pan by heating the oil and frying the garlic for 2-3 mins until soft, then adding the spices and frying for 1 min more. Pour in the tomatoes and sugar and simmer with half a tin of water for 20 mins, until thickened. Season.
- Meanwhile, scoop out and discard some of the flesh of the courgettes and lay them in 1 large or 2 small roasting trays, drizzle with the oil and bake for 15 mins until golden and softened slightly.
- For the stuffing, mix the lamb with the spices and some salt. Try not to squash it together too much, instead lightly mix it with your hands until just combined. When the courgettes are ready, pile the lamb into the cavities and drizzle on the sauce. Bake for 15-20 mins until the sauce is bubbling. Top with the coriander and serve.
Nutrition Facts : Calories 200 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
TOMATOES STUFFED WITH SPICED LAMB AND RICE
Provided by Yolanda Paterakis
Categories Lamb Rice Tomato Appetizer Side Sauté Summer Bon Appétit Athens Greece Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard.
- Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked rice.
- Place tomatoes in 13x9x2-inch glass baking dish. Spoon lamb mixture into tomatoes. Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese. Bake until heated through and cheese begins to turn golden, about 25 minutes. Sprinkle with remaining 2 tablespoons parsley.
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