Ingredients:
- 1 ¼ pounds ground beef
- ¾ cup chopped onion
- ¾ cup uncooked white rice
- 1 small sweet green pepper, chopped
- ¾ cup raisins
- ¼ cup pine nuts
- 1 tsp ground cinnamon
- 2 tsp salt
- ½ tsp black pepper
- 6 tbsp chopped fresh parsley
- 1 ¼ – 1 ½ cups water
- 8 large medium-ripe Glascock’s Produce tomatoes (about 10 oz each)
- 2 tbsp plus 2 tsp packed brown sugar
Instructions:
Heat oven to 325 degrees F
Sauté beef and onion in a large nonstick skillet over medium heat until beef losses red color, 6-8 minutes. Add rice and sweet green pepper; cook about 3 minutes. Stir in raisins, pine nuts, cinnamon, 1 tsp salt, ¼ tsp pepper and 3 tbsp parsley, cook for 1 minute.
Stir in 1 ¼ cups of water. Bring to a simmer; cover and simmer for about 15 minutes or until rice is tender. Add additional ¼ cup water is mixture becomes too dry during cooking.
Meanwhile, cut off tops from tomatoes; scoop out pulp and reserve.
Sprinkle inside of each tomato with 1 tsp brown sugar. Fill each tomato with about ½ to ¾ cup of the stuffing. Place tops bake on tomatoes; place in 13 x 9 x 2 inch baking dish.
Place reserved pulp in food processor or blender. Add remaining salt and pepper. Puree. Pour around tomatoes in baking dish.
Bake, uncovered 30 minutes, until heated through. (This can be made ahead, refrigerated, and reheated.)
To serve, arrange tomatoes on large serving dish. Add remaining parsley to cooking liquid in baking dish and pour around tomatoes.
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