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Tomatoes With Beef Stuffing Recipe
|Firm tomatoes||4 Large|
|Beef roast||1⁄2 Pound (Use Cold Ones)|
|Mixed spice||1 Pinch|
|Chopped parsley||1 Tablespoon|
|Olive oil||2 Tablespoon|
Calories 281 Calories from Fat 143
% Daily Value*
Total Fat 16 g25%
Saturated Fat 5.7 g28.6%
Trans Fat 0 g
Cholesterol 64.8 mg
Sodium 149.9 mg6.2%
Total Carbohydrates 14 g4.6%
Dietary Fiber 3.5 g13.9%
Sugars 7.7 g
Protein 21 g41.8%
Vitamin A 40.4% Vitamin C 55.3%
Calcium 4.1% Iron 5.1%
*Based on a 2000 Calorie diet
2 Remove the seeds and cores with a small spoon but leave enough pulp for the tomatoes to stay firm. Sprinkle the insides with salt and leave upside down on a rack to drain.
3 Grind the beef and chop the onions. Melt the butter in a skillet and cook the onions over low heat for 6-7 minutes or until golden.
4 Add the ground beef to the onions. Turn up the heat and cook for 2-3 minutes, stirring well all the time. Add salt, pepper and the mixed spice.
5 Remove the stuffing from the heat and stir in the parsley.
6 Rinse and dry the tomatoes. Preheat the oven to 400Â°F.
7 Brush the bottom and sides of an ovenproof dish with the oil.
8 Stuff the tomatoes and put on their lids. Put them in the dish, cover with foil and bake for 20 minutes. Serve straight from the oven.
Tip: A good mixed spice mixture is: 1 tablespoon ground cloves, 2 tablespoons ground ginger, 3 tablespoons ground nutmeg.