Stuffed Tomatoes With Wild Rice, Beef & Mint

• 1/2 cup wild rice, cooked
• olive oil flavored cooking spray
• 1 onion, minced
• 2 garlic cloves, minced
• 1/2 cup mushroom, thinly sliced
• 250 g ground beef, premium quality
• 8 large tomatoes
• 1 teaspoon ground cinnamon
• 2 tablespoons mint, chopped fresh
• salt, to taste
• fresh ground black pepper, to taste

1. Spray a large pan with oil and heat over a medium-high heat; add the onion, garlic and mushrooms and saute until soft, stirring for 2 minutes; add the ground beef, stirring, and cook for 3-4 minutes or until browned. (You may prefer to remove the onions, garlic and mushrroms from the pan while browning the meat to prevent them from burning.).
2. Preheat the oven to 200u0b0C.
3. Cut a thin slice from the top of each tomato and set it aside; use a teaspoon to remove the tomato flesh (well drained of juice) and juice; place the tomato shells in a baking dish; chop the tomato flesh and set aside; and discard the juice or save it for possible use in a stock or soup or casserole.
4. Stir the rice, chopped tomato flesh, cinnamon and mint through the browned beef mixture, adding the onion, garlic and mushroom mixture if this had been set aside earlier; season with salt and freshly ground pepper, to taste; spoon the mixture into the tomato shells; replace a tomato top on each tomato; spray with a little olive oil; and bake for 20 minutes.
5. Serve with your choice of salad greens.

wild rice, olive oil, onion, garlic, mushroom, ground beef, tomatoes, ground cinnamon, mint, salt, fresh ground black pepper

Taken from www.food.com/recipe/stuffed-tomatoes-with-wild-rice-beef-mint-327694 (may not work)