Stuffed tomatoes with lamb mince, dill & rice

Stuffed tomatoes with lamb mince, dill & rice

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(23 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 tomatoes
  • 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 cloves, 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, questions and tips

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22nd Aug, 2016
so good! I added toasted pine nuts and a sprinkle of ground cloves too.
7th Aug, 2014
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.
25th May, 2014
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.
12th Apr, 2014
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.
13th Jan, 2013
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.
28th Nov, 2012
Made it yesterday. Used 6 beef tomatoes with the quantity indicated and it was really delicious!
25th Oct, 2012
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
22nd Jun, 2012
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.
27th May, 2012
quick to make and tastes yummy. i have also done this recipe with peppers
15th May, 2012
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!


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