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Stuffed tomatoes and sliced potatoes in the oven


Rate this recipe 2.9/5 (14 Votes)


  • For the stuffing
  • ½ lb ground lamb
  • ½ lb ground beef
  • 1 cup of short grain rice, wished and drained well
  • 6 cloves of garlic minced
  • 1 small can of chopped tomatoes and/or the tomato cores which will be emptied out.
  • 1 tsp tomato paste
  • 1 tsp or more red pepper paste
  • 2 tbs of dry crushed mid-oriental mint
  • ¼ cup fresh parsley, chopped
  • 2 tsp salt
  • ½ tsp black pepper
  • 3 tbs lemon juice
  • This mixture should not be too runny but should have enough liquid to allow the rice to cook.
  • 4 lbs of tomatoes or about 10 mid-size ripe tomatoes, it is best if they are almost the same size.
  • 4 potatoes , peeled and sliced thick
  • Additional juice of 3 lemons , about 1/3 cup
  • ½ -¾ cup olive oil


Level of difficulty Average
Cost Average budget


Step 1

Core the tomatoes and keep the tops to be used as covers

Empty the inside seeds and juice of tomatoes and use them in the stuffing above

Fill the empty tomatoes ¾ of the way , allowing the rice to expand, can add some olive oil or tomato juices left over from the cores.

Place the top of the tomato back to keep the rice from drying

Place tomatoes in a large baking dish, put the potatoes around the tomatoes

Sprinkle the potatoes and tomatoes with a mixture of salt, lemon juice and olive oil and place in the oven 350 for about an hour or until the potatoes and the rice are cooked.

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