Middle Eastern Style Stuffed Tomatoes
The cinnamon and all spice add sweetness to this dish. Sprinkle tops of the tomatoes with feta cheese right before baking, if desired (omit feta cheese for dairy free).
½ cup long grain rice
1 tablespoon olive oil
1 yellow onion, peeled and chopped
½ pound of hamburger
6 large tomatoes
½ teaspoon cinnamon
½ teaspoon all spice
Salt and pepper to taste
Cook the rice, and set aside.
In a large skillet over medium-high heat, add the olive oil and the onion. Cook until the onion is transparent. Add the hamburger and cook until browned. Drain well.
Using a sharp knife, core the tomatoes for stuffing by cutting a 2” diameter circle around the stem-top of each tomato. Next remove the pulp of the tomatoes using a spoon (Note: save the pulp for tomato sauce, for use in the Tomato & Vegetable Pasta Recipe or soup!).
Next mix the hamburger with the spices. Gradually stir in the rice and stir to mix.
Loosely fill each of the tomato cups with the beef/rice filling, and place them in a baking pan.
Preheat oven to 350 degrees. Cook the tomatoes for 15-20 minutes.
Serves 6.
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