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What You Need:
(To Serve: 4 - 6)
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MEAT AND RICE STUFFING
1/3 cup long-grain rice
2/3 cup water
½ pound ground beef
½ pound coarsely ground lamb
1 medium ripe tomato, finely chopped
2 medium yellow onions, peeled and chopped small
3 tablespoons tomato paste
2 tablespoons minced parsley
1 teaspoon salt
½ teaspoon paprika
Freshly ground black pepper to taste
Pinch of ground allspice
STUFFED TOMATOES
8 large firm tomatoes
Salt to taste
Iceberg lettuce leaves
Juice of ½ lemon
1 cup Beef Stock or water
2 tablespoons butter, melted
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Translate this recipe:
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| How To Cook: |
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MEAT AND RICE STUFFING:
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1. To partially cook rice, bring rice and water to a boil, reduce heat to a simmer, cover, and cook for 10 minutes. Drain and cool. Combine with rest of ingredients and mix well.
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2. This filling can be used to stuff an assortment of vegetables. It fills about 8 large-sized tomatoes or green or red bell peppers. It is also enough to fill about 12 to 14 small Japanese eggplants.
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STUFFED TOMATOES:
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1. Wash the tomatoes; cut off tops and reserve; scoop out the pulp (centers) and reserve.
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2. Sprinkle salt in the tomato shells and loosely fill them with stuffing. Replace tops.
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3. Line a 4-quart covered heavy stove-top casserole or deep skillet with some lettuce leaves and arrange the tomatoes in one layer over them.
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4. Chop up the reserved tomato pulp, combine with the lemon juice, salt, and broth and pour over the stuffed tomatoes. Spoon butter over each tomato.
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5. Bring to a boil; reduce to a simmer, and cook, covered, for 45 minutes. When they are done, do not uncover for 15 minutes, and then serve.
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