Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 8 | |
| Onion | 1 Medium, chopped | |
| Butter | 2 Tablespoon | |
| Lamb | 1/2 pound | |
| Cooked rice | 1/2 Cup (16 tbs) | |
| Mint | 1 Teaspoon, chopped | |
| 1 teaspoon chopped dill | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Slice tops off tomatoes and remove pulp and seeds.
Saute onion in butter, add lamb, and cook for 5 minutes.
Add rice, mint, dill, and salt and pepper to taste.
Fill tomatoes with mixture and replace tops.
Place in casserole with 1/4 cup water, cover, and simmer or bake in preheated slow oven (325°F.) for 30 minutes.
Serve hot or cold
Saute onion in butter, add lamb, and cook for 5 minutes.
Add rice, mint, dill, and salt and pepper to taste.
Fill tomatoes with mixture and replace tops.
Place in casserole with 1/4 cup water, cover, and simmer or bake in preheated slow oven (325°F.) for 30 minutes.
Serve hot or cold
Chef
