Tomatoes Stuffed with Lamb and Rice (Yemistes Domates me Rizi)
Tomatoes Stuffed with Lamb and Rice (Yemistes Domates me Rizi) is a gluten free and dairy free recipe with 6 servings. One portion of this dish contains around 12g of protein, 23g of fat, and a total of 362 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. Head to the store and pick up rice, olive oil, parsley leaves, and a few other things to make it today. It works well as a side dish.
Instructions
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.