Lamb Stuffed Tomatoes Niki's High Protein Recipe ConikiTV
- 12 years ago
Niki’s Lamb Stuffed Tomatoes & Capsicum Recipe
Serves 8-10 Prep 10 mins CookingTime 1 to 1 1/2 hrs
Ingredients
8 large tomatoes
8 medium sized red capsicum
3tbs olive oil
1 large brown onion, finely chopped
1kg lean lamb mince
3/4 cup short grain white rice
2 x 500g jars of tomato pasta sauce (with grilled vegetables)
1/4 cup olive oil
1/4 cup grated parmesan
1/8 cup raw sugar (optional)
about 1/2 cup chicken stock or water
Method
Preheat oven 180°C, 350° F or Gas 4. Heat oil in a large frypan on a medium/high heat and add onion, cook until onion changes colour and softens. Now add the mince and stir, mashing it as you go to stop any lumps forming. Cook until the mince has all changed colour and most of the liquid has evaporated. Next stir in the rice well and add the 2 jars of tomato pasta sauce. Mix well and simmer for about 10 minutes while you prepare the tomatoes and capsicum, stirring occasionally. Cut the tops off the tomatoes and capsicum and scoop out the flesh and seeds. Fill your tomatoes and capsicum with the prepared mixture almost to the top and place their tops on to cover the filling. Sprinkle with parmesan. Place them into the baking dish, drizzle with a little oil and pour the chicken stock around them. Bake for about 1 to 1 1/2 hours or until the rice is cooked and the capsicum and tomatoes are slightly wrinkled. Half way through cooking you can sprinkle some sugar on top of the tomatoes and capsicum.
Tips
You may use beef mince instead of the lamb mince and you can also use other vegetables. Eggplants, green capsicum and zucchini are also delicious with this stuffing.
© Niki Mitropoulos 2012 ConikiTVDistributed by OneLoad.com
Serves 8-10 Prep 10 mins CookingTime 1 to 1 1/2 hrs
Ingredients
8 large tomatoes
8 medium sized red capsicum
3tbs olive oil
1 large brown onion, finely chopped
1kg lean lamb mince
3/4 cup short grain white rice
2 x 500g jars of tomato pasta sauce (with grilled vegetables)
1/4 cup olive oil
1/4 cup grated parmesan
1/8 cup raw sugar (optional)
about 1/2 cup chicken stock or water
Method
Preheat oven 180°C, 350° F or Gas 4. Heat oil in a large frypan on a medium/high heat and add onion, cook until onion changes colour and softens. Now add the mince and stir, mashing it as you go to stop any lumps forming. Cook until the mince has all changed colour and most of the liquid has evaporated. Next stir in the rice well and add the 2 jars of tomato pasta sauce. Mix well and simmer for about 10 minutes while you prepare the tomatoes and capsicum, stirring occasionally. Cut the tops off the tomatoes and capsicum and scoop out the flesh and seeds. Fill your tomatoes and capsicum with the prepared mixture almost to the top and place their tops on to cover the filling. Sprinkle with parmesan. Place them into the baking dish, drizzle with a little oil and pour the chicken stock around them. Bake for about 1 to 1 1/2 hours or until the rice is cooked and the capsicum and tomatoes are slightly wrinkled. Half way through cooking you can sprinkle some sugar on top of the tomatoes and capsicum.
Tips
You may use beef mince instead of the lamb mince and you can also use other vegetables. Eggplants, green capsicum and zucchini are also delicious with this stuffing.
© Niki Mitropoulos 2012 ConikiTVDistributed by OneLoad.com