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Moroccan minced beef-stuffed tomatoes


Serves: 4
timeTotal time:
Moroccan minced beef-stuffed tomatoes
Recipe by Lisa RoukinRecipe photograph by Faith Mason

Moroccan minced beef-stuffed tomatoes


Serves: 4
timeTotal time:

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Nutritional information (per serving)
Calories
432Kcal
Fat
17gr
Saturates
4gr
Carbs
33gr
Sugars
14gr
Fibre
7gr
Protein
33gr
Salt
0.4gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2 medium sweet potatoes
  • 4 very large beef tomatoes or 8 smaller ones
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 500g lean minced beef
  • 1 tsp paprika
  • 1 tsp garlic granules
  • ½-1 tsp cinnamon
  • 2 tbsp tomato purée
  • 50g pistachio kernels, chopped
  • 1 x 31g pack fresh coriander, chopped

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 4. Peel and chop the potatoes into 2.5cm cubes, cover; microwave on high for 8 minutes with 2 tablespoons water.
  2. Cut the top off the tomatoes (1cm from top), scoop out and discard the seeds; keep the tops. Put the tomatoes in a baking dish, drizzle with 1 tablespoon oil, season. Bake for 15 minutes.
  3. In a nonstick pan fry the onion in the remaining oil until soft. Add the meat and cook, stirring, until brown. Add the spices and tomato purée; season and mix. Chop the tomato lids (discard the core), add to the pan with the pistachios and most of the coriander; mix. Keep warm until the tomatoes are done.
  4. Mash the potato; season. Take the tomatoes from the oven; turn the oven to grill setting.
  5. Fill the tomatoes with beef; top with potato; grill for 5 minutes. Serve with coriander on top.

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