Reviewed: Oct. 9, 2002

Really good but the rice and lentils needed to be cooked a lot longer. You could try this in peppers too! Will make again I'll just do it a little different.

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30 users found this review helpful

Reviewer:

brittanyclaire

Reviewed: Sep. 12, 2000

I topped the tomatoes with feta. They had an excellent taste and were very easy to prepare.

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22 users found this review helpful

Reviewer:

schmerna

Cooking Level: Intermediate

Reviewed: Jun. 26, 2006

Delicious. I too added feta and pine nuts. About the only other thing I would add would be some cumin in the rice/lentil mixture. Yum.

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15 users found this review helpful

Reviewer:

Aaron

Reviewed: Jun. 25, 2006

Very good! I recommend cooking the lentils/rice for 15 minutes on the stovetop so they aren't crunchy, but not more or they will be mushy. Firm tomatoes made scooping out the middles easy, and the cilanto substitution was quite good. Additionally, I added Goat Cheese and Pine Nuts, tented with foil except for last 3 minutes to brown nuts and slightly melt cheese, and left the "caps" off. Yummy, nutty flavor with the mildness of the cheese made this an elegant side dish for the fish I served it with! Would be a good main dish, but Hubby generally likes more than veggies for supper. :)

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10 users found this review helpful

Reviewer:

Tami

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Mar. 3, 2006

It was a great hit with my family.My daughter is vegetarian and she loved it.Also my husband loved it who is not a vegetarian.I advise it to anyone who loves tomatoes.Also I did not use the mint but,I did add feta cheese to the rice and I laid a slice of provlone over the top of the tomato under its hat.And I added sliced fresh mushrooms to the tomato sauce you use from the insides of the tomatoes.I also found if you use firm tomatoes it is easier.Enjoy as my family did.!

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9 users found this review helpful

Reviewer:

Linda B

Reviewed: Aug. 27, 2000

This was very tasty. The lentils gave a nutty flavor.

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7 users found this review helpful

Reviewer:

samsb2000

Reviewed: Aug. 17, 2006

This was ok but nothing outstanding. I used green lentils - the store didn't have red - and I added a little bit of garlic to the stuffing as it was a rather bland. I don't think the mint was a good addition - it didn't complement the other flavors terribly well.

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6 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Sep. 10, 2001

This was a good way to use up extra tomatoes from our garden, but this recipe wasn't a big hit at our house.

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6 users found this review helpful

Reviewer:

Carrie

Cooking Level: Intermediate

Reviewed: Dec. 4, 2001

Very easy to make and flavorful!!

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4 users found this review helpful

Reviewer:

TISSIGIRL

Cooking Level: Intermediate

Reviewed: Mar. 24, 2011

My husband and I both enjoyed this dish although we both felt it was a little bland as written. I cooked the dried lentils in vegetable broth, used brown rice, and added more minced garlic and some balsamic vinegar to the tomato mixture that went in the bottom of the baking dish. I served this over raw baby spinach so the sauce and heat from the tomato wilted the spinach quite nicely. Next time, I'd probably add some spice to kick it up a bit (garam marsala, probably, or chili powder). Thanks for a healthy, tasty dish, Sue.

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3 users found this review helpful