Recipes › Beefsteak Tomato › Stuffed Beefsteak Tomatoes with Ground Beef and Rice
Stuffed Beefsteak Tomatoes with Ground Beef and Rice
Hollowed-out beefsteak tomatoes packed with a savory filling of ground beef, rice, onion, and herbs, then baked until the tomatoes are tender and the tops are golden. This is a classic American summer dinner that makes the most of garden-fresh tomatoes. The tomato shell infuses the filling with its sweet juice as it bakes.
Beefsteak Tomato is usually ready May to June. More beefsteak tomato recipes, or see what to sow this month where you are.
Ingredients
- 4 large beefsteak tomatoes, tops cut off, hollowed out, pulp reserved
- ¾ lb ground beefGround turkey or Italian sausage works well
- 1 cup cooked white rice
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
Method
- Preheat oven to 375°F. Slice the top off each tomato and use a spoon to hollow out the insides, leaving a 1/2-inch wall. Reserve the pulp and juice. Lightly salt the inside of each tomato shell and place upside down on paper towels to drain for 10 minutes.About 15 min
- Heat olive oil in a large skillet over medium-high heat. Cook the onion for 4 minutes until softened. Add garlic and cook 1 minute more.About 5 min
- Add ground beef and cook, breaking it up, until browned, about 6 minutes. Drain any excess fat.About 7 min
- Chop the reserved tomato pulp and stir it into the beef along with tomato paste, Italian seasoning, salt, and pepper. Cook for 3 minutes until slightly thickened. Remove from heat and stir in cooked rice.About 5 min
- Place tomato shells in a baking dish. Spoon the filling into each shell, mounding it slightly over the top. Bake for 25-30 minutes until tomatoes are tender but still holding their shape.About 30 min
Tips
- Draining the salted tomato shells prevents a watery baking dish.
- Use the tomato lids as caps during the last 10 minutes of baking to keep the filling moist.
- A sprinkle of Parmesan on top before baking adds a golden crust.
Ring the changes
- Use a vegetarian filling of cooked lentils, mushrooms, and rice.
- Add a slice of mozzarella on top for the last 5 minutes of baking.
Keeping it
Refrigerate leftover stuffed tomatoes for up to 2 days. Reheat in a 350°F oven for 15 minutes.
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