Directions:
- Preheat oven to 375°F.
- Remove a thin slice from the top of each tomato.
- 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.
- 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.
- Reduce heat to medium low, add sugar, allspice, cayenne, lemon juice and simmer 5 minutes.
- Reduce heat to low add ricotta, garlic, salt and pepper and simmer 3 minutes.
- Remove from heat and stir in dill.
- Stuff tomatoes with lamb mixture and bake 20- 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.43 Kcal (1329 kJ) | ||
| Calories from fat | 208.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.11g | 36% | |
|---|---|---|---|
| Cholesterol | 74.2mg | 25% | |
| Sodium | 71.5mg | 3% | |
| Potassium | 545.2mg | 12% | |
| Total Carbs | 7.9g | 3% | |
| Sugars | 5.01g | 20% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 18.63g | 37% | |
| Vitamin C | 20.6mg | 34% | |
| Iron | 1.9mg | 11% | |
| Calcium | 55.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 128.02 Kcal (536 kJ) | ||
| Calories from fat | 83.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.32g | 36% | |
|---|---|---|---|
| Cholesterol | 29.92mg | 25% | |
| Sodium | 28.83mg | 3% | |
| Potassium | 219.87mg | 12% | |
| Total Carbs | 3.19g | 3% | |
| Sugars | 2.02g | 20% | |
| Dietary Fiber | 0.64g | 6% | |
| Protein | 7.51g | 37% | |
| Vitamin C | 8.3mg | 34% | |
| Iron | 0.8mg | 11% | |
| Calcium | 22.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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