STUFFED TOMATOES

Serves 6


6 ripe tomatoes
2 cups low-sodium beef broth
2 teaspoons garlic
1 teaspoon salt
2 teaspoons parsley
1 teaspoon dill
1 large onion, minced
1/3 cup chopped parsley
1 pound ground lamb
1 cup white rice (long-grain)
1 cup breadcrumbs

Note: You can substitute the ground lamb in this dish with any ground meat. To cut the fat, try using ground turkey meat.


DIRECTIONS

  1. Cut and remove the top of each tomato; scoop out pulp and juice, leaving tomato shells. Mash pulp and add garlic, salt, parsley and dill. Set aside.
  2. In the pressure cooker, sauté onions in oil for 1 1/2 minutes. Crumble ground meat and add it to the pressure cooker with the rice and tomato mixture. Stir.
  3. Close lid, bring to high pressure, then lower and cook for 8 minutes. Release pressure using the cold-water release method and open lid.
  4. Spoon mixture into tomato shells that have been placed in a baking pan. Top with breadcrumbs, and drizzle butter over top.
  5. Place tomato shells in a preheated broiler and bake until tops are browned, approximately 1 1/2 minutes.

Approximate Nutritional Information Per Serving
380 calories, 20g protein, 47g carbohydrates, 12g fat, 50mg cholesterol, 630mg sodium


Estimated Prep. Time: 10 minutes
Estimated Cooking Time: 12 minutes
Total: 22 minutes

RELATED RECIPES