Stuffed tomatoes with mince and rice
 
Cook time
Total time
 
A wonderful way with large beef tomatoes. I have used a mixture of pork and beef mince but you can also use lamb mince if you like. Maltese cuisine doesn't use lamb mince very often if at all but there is no reason you can't use it. I have also added a little cinnamon and pine nuts to add a little more flavour.
Author:
Cuisine: Maltese
Ingredients
  • 8 large beef tomatoes (tops cut off and flesh take out - you will need to keep this )
  • Flesh of the tomatoes chopped
  • 100 grams brown rice boiled for 25 min or until cooked
  • 1 onion diced
  • 500 grams pork and beef mince (I used a mixture of mince but you could just use pork or beef)
  • 2 rashers bacon chopped
  • 2 cloves garlic
  • 1 tablespoon kunserva (tomato puree)
  • 2 spring onions sliced
  • 2 tsp cinnamon (or more if you wish)
  • 3 mushrooms diced
  • ¼ red pepper diced
  • 100ml chicken stock
  • Chopped mint/basil/parsley
  • Handful of pine nuts.
  • 50 grams grated cheese
  • Olive oil
  • Salt and pepper
  • Foil
  • Large baking dish
Instructions
  1. Firstly prepare your tomatoes and cook your rice. Reserve the tomato flesh and chop this too.
  2. While you are doing this in a large frying pan start with frying the onions with some olive oil for a few minutes until soft and translucent.
  3. Add in your mince and fry until brown (about 5 minutes).
  4. While you are frying your mince, in a small pot fry your bacon until browned and starting to crisp up. Set aside.
  5. Once the mice is browned add in the kunserva, cinnamon, spring onions and garlic.
  6. Add in the mushrooms and red pepper and tomato flesh. Cook for about ten minutes on low heat until the tomato flesh has softened.
  7. Preheat oven to 180oC.
  8. Now add in the cooked rice, bacon, pine nuts and herbs. Mix well and then stir in the chicken stock.
  9. Add in the cheese and mix well. Season with salt and pepper.
  10. Place the tomatoes in a large baking dish. Fill each tomato with all of the mixture. Place the tops of the tomatoes back on to each tomato.
  11. Drizzle with olive oil and salt.
  12. Cover with foil.
  13. Place in the oven for half an hour.
  14. After the time is up remove the foil and bake in the oven for an additional half an hour.
  15. Enjoy warm and if any left over enjoy even more the following day!
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/stuffed-tomatoes-mince-rice/