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Mediterranean Stuffed Tomatoes
These make a beautiful presentation, and are a great twist on an old
favorite.
Ingredients (Yield: 6 servings)
12 each large Tomatoes
2 tsp. Salt

Filling
1 Tbsp. Olive oil
1 lb. Wt. Extra lean ground beef
1 cups (1 medium) Yellow onion, diced 1/4"

1/2 cup Red bell pepper, diced 1/4"
2 tsp. Garlic, fresh minced
1 cup Basmati rice, or long grain rice
2 tsp. Salt
1/8 tsp. Cayenne pepper, ground

1 cups Tomatoes, chopped
2 Tbsp. Pinenuts, toasted
3 Tbsp. Dill, fresh minced
2 Tbsp. Mint, fresh minced
2 Tbsp. Oregano, fresh minced
1/4 cup Dried cranberries, chopped
3 Tbsp. Lemon juice, fresh (1 lemon)
2 3/4 cups Beef or chicken broth (2 cans- 14.5 oz. each)

Pre heat oven to 350 degrees Fahrenheit.

Cut tops off of tomatoes about 3/4" down from top. Save for "lids".
Using a spoon or melon baller, scoop out insides of tomatoes,
leaving outer layer intact. Discard insides, or you can discardseeds, and
save pulp for use in filling if desired. Sprinkle inside
of tomatoes with salt, and invert onto rack to drain. This will make
the tomatoes firmer for baking. Let sit inverted while you prepare
filling, at least 20 minutes.

To prepare filling
Over high heat brown beef and onions in olive oil and cook until
golden brown, 8-10 minutes.
Add next set of ingredients and stir in. Let cook 2 minutes.
Add remaining ingredients and bring to a boil. Stir then reduce heat
to simmer, and cover.
Let cook for 10-15 minutes until liquid is just absorbed. Rice will
still be a little chewy.

Stuff hollowed out tomatoes with about 1/2 cup of filling each,
mounding slightly on top. Place in large baking dish, the tomatoes
should just touch each other in the pan. Place tomato top "lids"
back on tomatoes. Cover with foil and place in pre-heated oven.
Bake for 30-40 minutes until hot throughout, but tomatoes should
still hold their shape.
Serve 2 tomatoes per person.

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