Spiced Lamb Stuffed Tomatoes

Infused with the bold, aromatic flavors of the Mediterranean, these Spiced Lamb Stuffed Tomatoes are a show-stopping main dish that’s as impressive as it is delicious. Juicy ripe tomatoes serve as the perfect savory vessels for a filling of tender ground lamb enriched with warm spices like cumin, cinnamon, and paprika. A medley of fresh herbs—parsley and mint—brightens the dish, while the addition of toasted pine nuts and fluffy cooked rice or bulgur gives it heartiness and texture. Nestled in a flavorful broth of tomato juices and stock, and roasted until perfectly tender, each tomato is a delightful combination of rich, savory, and subtly sweet flavors. Perfect for a dinner party centerpiece or a cozy family meal, these stuffed tomatoes are easy to prepare yet irresistibly gourmet.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 pieces large ripe tomatoes
• 500 grams ground lamb
• 2 tablespoons olive oil
• 1 piece yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 100 grams cooked rice or bulgur
• 50 grams pine nuts, toasted
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 150 milliliters vegetable or chicken stock

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Wash the tomatoes and slice off the tops (reserve the tops). Using a spoon, carefully hollow out the insides, creating a cavity for the filling. Save the pulp and juices for later use.

Step 3

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and sauté for another minute.

Step 4

Stir in the ground lamb, breaking it up with a spoon, and cook until no longer pink, about 5-7 minutes.

Step 5

Add the ground cumin, cinnamon, paprika, salt, and black pepper to the lamb. Mix well and cook for 1-2 minutes until the spices are fragrant.

Step 6

Stir in the cooked rice or bulgur, parsley, mint, toasted pine nuts, and tomato paste. Cook for another 2 minutes, then remove from heat.

Step 7

Spoon the lamb mixture into the hollowed-out tomatoes, packing it firmly but not overstuffing. Place the reserved tops onto each tomato as lids.

Step 8

Arrange the stuffed tomatoes upright in a baking dish. Pour the vegetable or chicken stock and any reserved tomato pulp and juices into the bottom of the dish for moisture.

Step 9

Drizzle the remaining tablespoon of olive oil over the tomatoes. Cover the dish with foil and bake in the preheated oven for 30 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.

Step 11

Carefully remove the dish from the oven and let the tomatoes cool for 5 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(2094.8g)

Amount per serving	% Daily Value*
Calories	2439.9

Total Fat 163.9g	0%
Saturated Fat 48.1g	0%
Polyunsaturated Fat 9.6g
Cholesterol 480mg	0%
Sodium 4938.3mg	0%
Total Carbohydrate 101.3g	0%
Dietary Fiber 21.5g	0%
Total Sugars 39.5g
Protein 147.5g	0%

Vitamin D 20IU	0%
Calcium 352.5mg	0%
Iron 19.4mg	0%
Potassium 5346.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.7%

Protein: 23.9%

Carbs: 16.4%