Mediterranean Stuffed Tomatoes

These make a beautiful presentation and are a great twist on an old
favorite.

Makes 6 servings; 2 tomatoes per person

Ingredients:

12 large tomatoes
2 teaspoons salt

Filling:

1 tablespoon olive oil
1 pound extra lean ground beef
1 cup (1 medium) yellow onion, diced 1/4 inch

1/2 cup red bell pepper, diced 1/4 inch
2 teaspoons garlic, fresh minced
1 cup basmati rice or long grain rice
2 teaspoons salt
1/8 teaspoon cayenne pepper, ground

1 cup tomatoes, chopped
2 tablespoons pine nuts, toasted
3 tablespoons fresh dill, minced
2 tablespoons fresh mint, minced
2 tablespoons fresh oregano, minced
1/4 cup dried cranberries, chopped
3 tablespoons lemon juice, fresh (1 lemon)
2 3/4 cups beef or chicken broth (2 cans- 14.5 ounces each)

Preparation:

Preheat oven to 350 degrees F.

Cut tops off of tomatoes about 3/4 inch down from top. Save for
"lids". Using a spoon or melon baller, scoop out insides of tomatoes,
leaving outer layer intact. Discard insides, or you can discard seeds,
and save pulp for use in filling if desired. Sprinkle inside of
tomatoes with salt and invert onto rack to drain. This will make the
tomatoes firmer for baking. Let sit inverted while you prepare
filling, at least 20 minutes.

To prepare filling:

Over high heat brown beef and onions in olive oil and cook until
golden brown, 8 to 10 minutes. Add next set of ingredients and stir
in. Let cook 2 minutes. Add remaining ingredients and bring to a boil.
Stir, then reduce heat to simmer and cover. Let cook for 10 to 15
minutes until liquid is just absorbed. Rice will still be a little
chewy.

Stuff hollowed out tomatoes with about 1/2 cup of filling each,
mounding slightly on top. Place in large baking dish, the tomatoes
should just touch each other in the pan. Place tomato top "lids" back
on tomatoes. Cover with foil and place in preheated oven. Bake for 30
to 40 minutes until hot throughout, but tomatoes should still hold
their shape.