Minced lamb stuffed tomatoes
Juicy tomatoes stuffed with herby lamb mince and Parmesan, baked hot and fast for an easy, flavour-packed dinner or light lunch.
Updated : 31 December, 2025
Easy
About 20 min.
Ingredients
4
Tomato
2 teaspoon
Olive oil
200 grams
Lamb mince
1 teaspoon
Onion powder
1 teaspoon
Garlic powder
0.5 teaspoon
Dried oregano
1 tablespoon
Tomato purée
30 grams
Parmesan
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 220C. Slice the tops off the tomatoes and, using a teaspoon, carefully scoop out the flesh. Roughly chop the removed flesh and set it aside.
Step 2
Heat the oil in a small frying pan over a medium heat. Add the lamb mince along with the onion powder, garlic powder and dried oregano. Cook for 3 minutes, stirring and breaking up the mince with two wooden spoons.
Step 3
Stir in the chopped tomato flesh and tomato purée and continue to cook for a further 2-3 minutes. Season generously with salt and pepper, then mix in half of the Parmesan.
Step 4
Arrange the hollowed-out tomatoes in a small roasting tin or baking tray and spoon the lamb mixture into each one. Sprinkle the remaining Parmesan over the top and bake for about 10 minutes, until the tomatoes are tender but still holding their shape.
Step 5
Finish with a drizzle of olive oil and serve straight away with a crisp green salad.
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