Lamb and feta stuffed tomatoes recipe

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serves: 4
Skill: medium
5-a-day: 1
Prep: 10 min
Cooking: 55 min
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  • Filled with lean lamb, feta cheese and lots of herbs and spices, these roasted beef tomatoes are a classic Greek side dish. Delicious.


    • 4 large beef tomatoes
    • 1 small onion, finely chopped
    • 1tbsp olive oil
    • 175g (6oz) lean minced lamb
    • 100g (4oz) easy-cook long grain rice
    • 450ml (
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    • ¾
    • pt) stock
    • Feta cheese
    • 15ml (1tbsp) tomato puree
    • 1tsp each of ground cumin, coriander and dried oregano
    • Handful fresh parsley, chopped


    • Preheat oven to 200°C (400°F, gas mark 6).

    • Fry the finely chopped onion in a little olive oil until soft. Add the minced lamb and cook over a high heat until browned.

    • Stir in the rice, stock, tomato puree and spices and herbs. Season with salt and freshly ground black pepper and simmer for 20-25 mins until the rice is tender.

    • Halve and scoop out the seeds and flesh from the tomatoes. Chop the flesh and add it to the lamb rice. Spoon the rice mixture into the tomato shells.

    • Place in an ovenproof dish, top with crumbled feta cheese and drizzle with olive oil. Bake for 15-20 mins until piping hot. Garnish with fresh chopped parsley.

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