Difficulty:  Difficult

Ready in: 50 minutes

Nutritional facts (est. per serving):


45 fat



12dietary fiber

Tools you will need:

Medium Pot

Medium Pan

Baking Dish


This BOX includes:

Lamb Mince

Jasmine Rice

Chicken Stock Cube


Garlic Clove

Red Onion


Tomato Paste 


Mixed Greens

Cooking Instructions:

  1. Preheat the oven to 190 degrees Celsius.
  2. Wash the fresh produce. Peel and mince the garlic, medium dice ¾ of the onion (you will have remainder). Roughly chop the parsley.
  3. In a medium pot, whisk the chicken stock cubes and 2 cups water until combined. Bring to a boil. Once boiling, stir in ½ of the chicken stock to the the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice, if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off the heat, set aside.
  4. In the meantime, slice the tops off the tomatoes and reserve. Scoop out most of the tomato pulp and juice with a spoon, do not discard, being careful not to break the skin. Finely chop the pulp, and keep any juices. Set aside. Optional: Lightly sprinkle the insides of the tomatoes with a small amount of sugar be (careful not to overdo it) to take away any acidity.
  5. Heat 1 tbsp olive oil in a medium pan, add the onion and garlic. Gently cook on medium heat for about 5 minutes until soft. Add the lamb mince, cinnamon , the remaining chicken stock and the tomato paste. Turn up the heat, then cook until the meat is just browned, 5-7 minutes. Turn off the heat when the meat is just browned. Add the tomato pulp and juice, the cooked rice and half the parsley. Season with salt and pepper to taste.
  6. Stuff the tomatoes then top tomatoes with their lids. Add to a baking dish, then drizzle with 2 tbsp olive oil. Add about 3 tbsp of water into the baking dish. Cover with foil. Bake in the oven for about 25 minutes or until tomatoes are cooked to your liking.
  7. Divide stuffed tomatoes between plates. Serve with mixed salad on the side. Sprinkle over remaining parsley to taste. Enjoy!


Stuffed Tomatoes with Lamb Mince and Mixed Green Salad

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