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Tomatoes stuffed with nuts, lamb and brown rice


  • 2 teaspoons olive oil
  • 300g lamb mince
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • ½ teaspoon dried mixed herbs
  • 2 tablespoons chopped flat leaf parsley
  • ½ cup cooked brown rice
  • ⅓ cup chopped almonds
  • ⅓ cup chopped walnuts
  • 6 large vine ripened tomatoes, centres hulled out

Preheat oven to 180C.

Heat the oil in a large non stick frying pan over medium heat. Cook off lamb mince, onion and garlic. Remove from the heat and stir through remaining ingredients for the filling. Spoon the filling into the tomatoes.

Place the tomatoes on a baking tray lined with non stick baking paper and bake until they are tender but not too soft.

Cool slightly then serve.


Serves 6 – 15g nuts per serve


NUTRIENTS per serve – (250g per serve)

Energy 1130kJ, Protein 16g, Fat 18g (Saturated fat 4g), Carbohydrate 10g, Sugars 5g, Fibre 4g, Sodium 50mg


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