Greek stuffed tomatoes

  • Total time: 35 minutes 35 minutes

Serves: 6

Ingredients

12 Duchy Organic Large Vine Tomatoes
400g pack essential Waitrose 5% Fat British Beef Mince
2 cloves garlic
1 red onion
20g pack fresh dill leaves
15g pack fresh oregano leaves
1 tsp ground cinnamon
50g pine nuts
100g cooked brown rice
1 tbsp olive oil
 

Method

1. Cut off the tops from the tomatoes and reserve, scoop out the insides with a spoon. Warm a large frying pan over a high heat
and cook the beef for 5 minutes, stirring often until well browned.

2. Preheat the oven to 220°C, gas mark 7. Line a roasting tin with foil and then with baking parchment. Place the hollowed out tomatoes in the tin. Place the garlic, onion, herbs and cinnamon in a food processor and pulse until finely chopped. Add the cooked beef and pulse until roughly combined. Stir in the pine nuts and the cooked rice then season.

3. Spoon into the tomatoes and finish with the reserved tomato tops. Roast for 20-30 minutes until piping hot throughout. Serve immediately. Delicious with a dressed spinach salad.