Moroccan minced beef-stuffed tomatoes
Serves: 4
Total time: 
Recipe by Lisa RoukinRecipe photograph by Faith Mason
Moroccan minced beef-stuffed tomatoes
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
432Kcal
Fat
17gr
Saturates
4gr
Carbs
33gr
Sugars
14gr
Fibre
7gr
Protein
33gr
Salt
0.4gr
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.
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.
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
- 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.
- 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.
- 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.
- Mash the potato; season. Take the tomatoes from the oven; turn the oven to grill setting.
- Fill the tomatoes with beef; top with potato; grill for 5 minutes. Serve with coriander on top.
