Ingredients:
12 large tomatoes
2 teaspoons salt
1 tablespoon olive oil
1 lb lean ground beef
1 cup diced yellow onions, 1/4 inch dice
1/2 cup diced red bell peppers, 1/4 inch dice
2 teaspoons fresh garlic, minced
1 cup basmati rice or 1 cup long grain rice
2 teaspoons salt
1/8 teaspoon ground cayenne pepper
1 cup chopped tomatoes
2 tablespoons pine nuts, toasted
3 tablespoons fresh dill, minced
2 tablespoons fresh mint, minced
2 tablespoons fresh oregano, minced
1/4 cup dried cranberries, chopped
3 tablespoons fresh lemon juice
2 3/4 cups beef broth or 2 3/4 cups chicken broth
Directions:
Preheat oven to 350 F.
Cut tops off of tomatoes about 1/2-3/4″ down from top.
Save for “lids”.
Using a spoon, scoop out insides of tomatoes, leaving outer layer intact.
Discard insides, or you can discard seeds, and save pulp for use in filling if desired.
Sprinkle inside of tomatoes with salt, and invert onto rack to drain.
This will make the tomatoes firmer for baking.
Let sit inverted while you prepare filling, at least 20 minutes.
To prepare filling:.
Over high heat brown beef and onions in olive oil and cook until golden brown, 8-10 minutes.
Add next set of ingredients (red bell pepper through cayenne pepper) and stir. Let cook 2 minutes.
Add remaining ingredients and bring to a boil.
Stir then reduce heat to simmer, and cover.
Let cook for 10-15 minutes until liquid is just absorbed.
Rice will still be a little chewy.
Stuff hollowed out tomatoes with about 1/2 cup of filling each, mounding slightly on top.
Place in large baking dish, the tomatoes should just touch each other in the pan.
Place tomato top “lids” back on tomatoes.
Cover with foil and place in pre-heated oven.
Bake for 30-40 minutes until hot throughout, but tomatoes should still hold their shape.
Servings: 6
Time preparation: 25 min.
Time total: 85 min.