Stuffed tomatoes are a wonderful party dish that is good for lunch or dinner as well. For this recipe we are using cracked wheat, but you can also use rice as well. The tomatoes infuse a lot of flavor and sweetness to its stuffing, making this dish more irresistible.
1/4 cup burghul (cracked wheat)
1/3 cup hot water
1 tablespoon oil
1 small onion, finely chopped
3 cloves garlic, minced
500g beef mince
50g sundried tomatoes, finely sliced
2 tablespoons tomato paste
1 teaspoon dried oregano
1 tablespoon parsley, finely chopped
6 large firm tomatoes
2 teaspoons olive oil
Salt and pepper to taste
Preheat the oven at 180C and grease a baking dish.
Place the burghul in a bowl and add hot water. Let it stand for 15-20 minutes. Squeeze out the excess moisture.
Heat the oil in a heavy skillet under medium heat. Sauté the garlic and onions for 3-5 minutes or until the onions are translucent. Add the beef mince and cook for 8-10 minutes or until brown and crumbly. Drain the excess liquid and transfer the beef mince to a bowl.
Combine the beef mince, burghul, tomatoes, tomato paste, oregano and parsley in a large bowl. Mix well.
Slice the tomato tops and scoop out the seeds. Fill the tomatoes with the mince mixture and cover with the tops. Brush the tomatoes in olive oil.
Place the tomatoes in the greased baking dish. Bake them for 35-40 minutes or until the tomato skin are almost wrinkled. Serve immediately.
Photo Courtesy Of: C_Harvey