Stuffed tomatoes

Stuffed tomatoes is a dish in which tomatoes are hollowed out and filled, usually with rice, and appears across many culinary traditions with differing fillings: a common version combines lamb and rice with onion, parsley, olive oil, mint, black pepper and salt, Roman versions traditionally use rice alone, sometimes flavored with cinnamon, and Provencal preparations use minced meat, breadcrumbs and cheese. In Nice, cooks empty the tomatoes and fill them with onion, garlic, aubergine, pepper, tomato paste and marjoram. The dish appears across Turkish, Iranian, Azerbaijani, Armenian, French, Italian, Greek and South American cuisines and can be served hot or at room temperature. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/