Mediterranean Stuffed Tomatoes

12 large Tomatoes
2 tsp. Salt

Filling
First:
1 tbsp. olive oil
1 lb. extra lean ground beef
1 cup (1 medium) yellow onion, diced 1/4-inch

Second:
1/2 cup red bell pepper, diced 1/4-inch
2 tsp. garlic, fresh minced
1 cup basmati rice, or long grain rice
2 tsp. salt
1/8 tsp. cayenne pepper, ground

Third:
1 cup chopped tomato
2 tbsp. pine nuts, toasted
3 tbsp. dill, fresh minced
2 tbsp. mint, fresh minced
2 tbsp. oregano, fresh minced
1/4 cup dried cranberries, chopped
3 tbsp. lemon juice, fresh (1 lemon)
2 3/4 cups beef or chicken broth (2 cans- 14.5 oz. each)

Preheat oven to 350 degrees Fahrenheit.

Cut tops off of tomatoes about 3/4-inch down from top. Save for “lids”. Using a spoon or melon baller, scoop out insides of tomatoes, leaving outer layer intact. Discard insides, or you can discard seeds, and save pulp for use in filling if desired. Sprinkle inside of tomatoes with salt, and invert onto rack to drain. This will make the tomatoes firmer for baking. Let sit inverted while you prepare filling, at least 20 minutes.

To prepare filling
Over high heat brown beef and onions in olive oil and cook until golden brown, 8-10 minutes.

Add second set of ingredients and stir in. Let cook 2 minutes.

Add third set of ingredients and bring to a boil. Stir then reduce heat to simmer, and cover. Let cook for 10-15 minutes until liquid is just absorbed. Rice will still be a little chewy.

Stuff hollowed out tomatoes with about 1/2 cup of filling each, mounding slightly on top. Place in large baking dish, the tomatoes should just touch each other in the pan. Place tomato top "lids" back on tomatoes. Cover with foil and place in pre-heated oven.

Bake for 30-40 minutes until hot throughout, but tomatoes should still hold their shape.

Servings: 6
Serve 2 tomato halves per person.
Source: California Tomato Commission