4 beef tomatoes

pinch sugar

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

1 tbsp chopped chives

1 tbsp garlic infused oil

200g minced lamb

1 tsp ground cinnamon

2 tbsp tomato purée

50g long grain rice

100ml chicken stock

4 tbsp chopped dill

2 tbsp chopped flat-leaf parsley


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.

Heat 2 tbsp olive oil in a large frying pan,

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 and garlic oil.

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 gluten free bread, hot or cold.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Stuffed tomatoes with lamb mince, dill & rice
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