Baked Stuffed Tomatoes with Savory Ground Lamb & Rice
This Stuffed Tomatoes recipe with ground lamb and rice is family-friendly, delicious, and comes together quickly. Flavored with warm cinnamon and feta cheese, it's got a Greek-inspired taste that is delicious with grilled asparagus, roasted vegetables, or lemon roasted potatoes. Gluten-free.
Servings: 4 servings
Calories: 725kcal
Video
Equipment
Ingredients
- 6-8 large tomatoes
- ¼ cup extra virgin olive oil divided
- 1 lb ground lamb
- ½ onion diced, about 1 cup
- 2 cloves garlic finely chopped
- 1½ tsp Kosher salt divided
- ½ tsp ground cinnamon
- ¼ tsp freshly ground black pepper
- ¼ cup cilantro finely chopped
- 2 Tbsp parsley finely chopped, plus more for garnish
- 1 cup white rice or other grain, cooked
- 2 tsp red wine vinegar
- ½ cup feta cheese crumbled, plus more for serving
- Flaky sea salt for serving
Instructions
- Clean the tomatoes. Preheat an oven to 350°F / 175°C, then drizzle 2 Tbsp of olive oil in a large baking dish. Slice ½-inch off the top of each tomato, but reserve the tops. Use a spoon to scoop out the pulp and any seeds, then discard. Place the tomatoes cut side up in the baking dish, then sprinkle the insides with ½ tsp Kosher salt, reserving the rest.
- Cook the lamb. Heat 2 Tbsp olive oil in a skillet over medium-high heat. When hot, add diced onion and cook, stirring occasionally, until softened, about 3-5 minutes. Add 2 cloves minced garlic, cook 1 minute more, then add 1 lb ground lamb. Season with remaining 1 tsp Kosher salt, ½ tsp ground cinnamon, and ¼ tsp black pepper, then cook until browned on all sides, about 5-7 minutes.
- Add rice. Stir in 1 cup cooked rice, 2 tsp red wine vinegar, and ½ cup feta cheese, ¼ cup chopped cilantro, and 2 Tbsp chopped parsley, then mix well. Taste and adjust seasoning as needed.
- Stuff the tomatoes. Place heaping spoonfuls of the filling inside each tomato so that it’s mounted on top. Bake for 20 minutes, then serve hot or room temperature with additional chopped parsley, feta cheese, and a sprinkle of flaky sea salt.
Notes
- Make ahead: Lamb–rice filling can be made 3–4 days ahead. Prep tomatoes just before stuffing to avoid sogginess.
- Storage: Refrigerate leftovers airtight for 3–4 days.
- Reheating: Microwave 1–2 minutes, or reheat at 350°F / 175°C for 8–10 minutes.
Nutrition
Serving: 2stuffed tomatoes | Calories: 725kcal | Carbohydrates: 52g | Protein: 28g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 99mg | Sodium: 883mg | Potassium: 1118mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2970IU | Vitamin C: 48mg | Calcium: 168mg | Iron: 3mg
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