Stuffed tomatoes with lamb mince, dill & rice

Stuffed tomatoes with lamb mince, dill & rice

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(20 ratings)

Prep: 20 mins Cook: 45 mins


Serves 4
These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too

Nutrition and extra info


  • kcal300
  • fat19g
  • saturates5g
  • carbs21g
  • sugars8g
  • fibre2g
  • protein14g
  • salt0.3g
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  • 4 beef tomato
  • pinch sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 4 tbsp Greek extra virgin olive oil, plus extra to drizzle
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 Spanish onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, finely chopped
  • 200g minced lamb
  • 1 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 tbsp tomato purée
  • 50g long grain rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 100ml chicken stock
  • 4 tbsp chopped dill
  • 2 tbsp chopped flat-leaf parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 tbsp chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.

  2. Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.

  3. Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.

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Comments (22)

onjell's picture

so good! I added toasted pine nuts and a sprinkle of ground cloves too.

sarah_h_sikora's picture

This was an excellent recipe! I changed a couple of ingredients because of what I already had in; used beef mince instead of lamb, and coriander instead of dill. The flavours were lovely! Only comment was that the rice took ages to cook in the sauce, next time i would cook it first and then add to the meat.

neetatk's picture

Ok. I very rarely follow a recipe completely but did with this. Had it with greek salad and a lovely bread. It is bang on. Now I don't know why I have waited about 25 years to replicate the food I loved in Greece! Yum. And yum again.

thebigd17's picture

This was delicious and will definitely do again. As tomatoes were out of season, I used red peppers. I also used brown rice. As this takes longer to cook, I steamed the rice in the stock with normal amounts of liquid to rice (1 1/2 to 1). Then just mixed the rice in with the sautéed mince. I used a little extra tomato puree as I didn't have the tomato pulp/juice. Really tasty. Served with a salad.

laurapat1's picture

I dont like mint or cinamon so i left out, turned out nice. Wouldnt make as a weeknight meal too much work for after work.

cherrygogog's picture

Made it yesterday. Used 6 beef tomatoes with the quantity indicated and it was really delicious!

julesthenorweegie's picture

Made this yesterday, but used red peppers instead of tomatoes, and it worked a treat! Boiled the rice separately in the stock with some seasoning because I used brown rice that takes longer to cook. Once it was finished, I added it to the pan with the meat mix - delicious :) You gotta big heavy handed with the spices though I found

debrastein's picture

Really handy recipe to have in the repoirtoire. Disagree a little with the time it takes to make though - haven't done it in under 90 minutes yet.

zhagan's picture

quick to make and tastes yummy. i have also done this recipe with peppers

yummyxxx's picture

I've made these many times and serve them with the cucumber and tomato salad featured on the same page in the magazine at the time. Delicious!

lizleicester's picture

Deliciou result even without the mint. Loved the dill in particular.

caroljefferson's picture

we cant get minced lamb here in France and minced beef is horrendously expensive so I used minced pork, Delicious!! also added a few flaked almonds and dried apricots!!

thecherub's picture

Yummy. I also added some finely diced courgette as I had it in the fridge. Was easy to do although I would perhaps use less of the herbs next time as there was a lot! I served with a green salad. Will definately make again.

scrappydoo's picture

This is an excellent stuffed tomato dish. Very authentic Greek with the cinnamon and dill. I stirred some diced feta through the stuffing mixture. Will make it again.

renieuk's picture

This is one of our all time favourites. The fresh dill and herbs really makes it. :) Have done this with beef mince but prefer the lamb flavour.

janegibbs8's picture

Made this a couple of times. Absolutely delicious.

pewter's picture

the mince mix alone is really tasty - used 2 cinnamon sticks (no ground) & a brown sugar cube in each tomato.
Could have lived without the tomatoes actually but my guy who hates them went back for seconds.

bd63af's picture

Fantastic with a avacado and baby leaf salad. Use long red peppers as well as tomatoes to stuff

hulmehall's picture

I have used lean minced beef because we can rarely get minced lamb. It worked very well. The stuffing also freezes well if you make a double batch.

jburton's picture

jyb112 i dont see any reason why you cant use Lean beef instead of lamb.


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