Name: Tomatoes stuffed with wild rice, mince & mint
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 1
Ingredients: 75g rice blend; Olive oil spray; 1 onion, finely chopped; 1 garlic clove, crushed; 250g premium mince; 8 large tomatoes; 2.50 gm ground cinnamon; 40.00 ml chopped fresh mint; Salt & freshly ground pepper; Mixed salad leaves, to serve

Tomatoes stuffed with wild rice, mince & mint

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Prep Time:
25 minutes

Cook Time:
40 minutes

Total Time:
65 minutes

Ingredients:

75g rice blend
Olive oil spray
1 onion, finely chopped
1 garlic clove, crushed
250g premium mince
8 large tomatoes
2.50 gm ground cinnamon
40.00 ml chopped fresh mint
Salt & freshly ground pepper
Mixed salad leaves, to serve

Instructions:

Prepare the rice as directed on the package. Spray a large frying pan with oil and heat over medium-high heat. Sauté the onion and garlic until softened, about 2 minutes. Add the ground mince and cook until browned, 3-4 minutes.
Preheat the oven to 200°C. Slice the tops off the tomatoes and set them aside. Scoop out the flesh and juice using a teaspoon, then place the tomato shells in a baking dish. Chop the tomato flesh and discard the juice.
Mix the rice, chopped tomato, cinnamon, and mint into the mince mixture. Season with salt and pepper. Fill the tomato shells with the mixture and put the tops back on. Lightly spray with olive oil and bake for 20 minutes. Serve with salad leaves.

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