Stuffed Tomatoes with Wild Rice, Beef and Mint


½ cup wild rice, cooked
Olive oil flavored cooking spray
1 onion, minced
2 garlic cloves, minced
½ cup mushroom, thinly sliced
1 lb ground beef, premium quality
8 large tomatoes
1 tsp ground cinnamon
2 TBSP mint, chopped fresh
Salt, to taste
Fresh ground black pepper, to taste


Spray a large pan with oil and heat over a medium-high heat; add the onion, garlic and mushrooms and sauté until soft, stirring for 2 minutes; add the ground beef, stirring, and cook for 3-4 minutes or until browned. (You may prefer to remove the onions, garlic and mushrooms from the pan while browning the meat to prevent them from burning).
Preheat the oven to 200°C.
Cut a thin slice from the top of each tomato and set it aside; use a teaspoon to remove the tomato flesh (well drained of juice) and juice; place the tomato shells in a baking dish; chop the tomato flesh and set aside; and discard the juice or save it for possible use in a stock or soup or casserole.
Stir the rice, chopped tomato flesh, cinnamon and mint through the browned beef mixture, adding the onion, garlic and mushroom mixture if this had been set aside earlier; season with salt and freshly ground pepper, to taste; spoon the mixture into the tomato shells; replace a tomato top on each tomato; spray with a little olive oil; and bake for 20 minutes.
Serve with your choice of salad greens
Calories 289 Fat 10g Carbohydrates 33g Protein 18g Sugar 11g
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