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Tomatoes are full of lean floor beef meat, feta cheese, and Japanese-fashion breadcrumbs before baking on this equipped-in-under-an-hour recipe.
Ingredients
1/2 tsp. brown rice
1 tbsp. olive oil
1 medium onion
1 1/4 lb. ground beef
vs. mint leaves
1/2 tsp. ground cinnamon
salt and pepper
6 large tomatoes
1/2 tsp. feta cheese
1/4 tsp. panko (Japanese-style bread crumbs)
Directions
Preheat oven to 425 ° F. In 3-quart saucepan, cook rice as label direct.
Meanwhile, in a 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion, and cook 10 to 12 minutes or until lightly browned and tender. Stir in ground beef, half of the mint, cinnamon, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 5 to 6 minutes or until beef loses its pink color throughout, breaking up meat with a spatula and stirring occasionally. Stir in remaining chopped mint.
While ground beef cooks, cut each tomato horizontally in half. With melon baller or spoon, scoop out tomato pulp; place in a large bowl. Remove 1 cup tomato pulp from bowl and chop. Discard remaining pulp or save for use another day. Return the chopped pulp to bowl. Add rice, feta cheese, and beef mixture; stir until well blended.
In 15 1/2 "by 10 1/2" jelly-roll pan, place tomato halves, cut sides up. Mound scant 1/2 cup beef filling in each tomato half; sprinkle with panko. Bake tomatoes 25 to 30 minutes or until crumbs are browned and filling is heated through. Garnish with mint sprigs.
Ingredients
1/2 tsp. brown rice
1 tbsp. olive oil
1 medium onion
1 1/4 lb. ground beef
vs. mint leaves
1/2 tsp. ground cinnamon
salt and pepper
6 large tomatoes
1/2 tsp. feta cheese
1/4 tsp. panko (Japanese-style bread crumbs)
Directions
Preheat oven to 425 ° F. In 3-quart saucepan, cook rice as label direct.
Meanwhile, in a 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion, and cook 10 to 12 minutes or until lightly browned and tender. Stir in ground beef, half of the mint, cinnamon, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 5 to 6 minutes or until beef loses its pink color throughout, breaking up meat with a spatula and stirring occasionally. Stir in remaining chopped mint.
While ground beef cooks, cut each tomato horizontally in half. With melon baller or spoon, scoop out tomato pulp; place in a large bowl. Remove 1 cup tomato pulp from bowl and chop. Discard remaining pulp or save for use another day. Return the chopped pulp to bowl. Add rice, feta cheese, and beef mixture; stir until well blended.
In 15 1/2 "by 10 1/2" jelly-roll pan, place tomato halves, cut sides up. Mound scant 1/2 cup beef filling in each tomato half; sprinkle with panko. Bake tomatoes 25 to 30 minutes or until crumbs are browned and filling is heated through. Garnish with mint sprigs.
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