1. Preheat oven to 375°F. 2. Remove a thin slice from the top of each tomato. 3. Using a grapefruit knife, cut out the centers of the tomatoes, scrape out pulp and seeds, sprinkle insides with salt and turn upside down to drain. 4. Place a large non stick skillet over high heat, add lamb and onion, stir breaking up clumps until lamb is barely pink, drain any excess fat. 5. Reduce heat to medium low, add sugar, allspice, cayenne, lemon juice and simmer 5 minutes. 6. Reduce heat to low add ricotta, garlic, salt and pepper and simmer 3 minutes. 7. Remove from heat and stir in dill. 8. Stuff tomatoes with lamb mixture and bake 20- 25 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
