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I love making stuffed tomatoes when tomatoes are in season. I made this batch with large beefsteak tomatoes harvested straight from my garden, filling them with a savory beef-and-rice mixture and using the scooped-out tomato flesh and juices to cook the filling.
The rice cooks in the crushed tomato pulp right on the stovetop until nearly tender, so the oven time is mainly for softening the tomato shells and bringing everything together.
If you, like me, have an abundance of in-season tomatoes and love cooking with them, try my roasted tomato soup for another great way to use them up.
Stuffed tomatoes ingredients
For the stuffed tomatoes:
- Beefsteak tomatoes: Large, ripe, firm tomatoes work best here. You need tomatoes big enough to hold a generous amount of filling and sturdy enough to hold their shape in the oven.
- Reserved tomato pulp and juice: All the flesh and juices scooped from the tomatoes are crushed and used to cook the rice, adding deep tomato flavor and minimizing waste. If your tomatoes don’t produce enough liquid, top it up with a little water.
- Ground beef: The main protein in the filling. Use lean or regular ground beef depending on your preference.
- Long-grain white rice: Rinse and drain before adding to the skillet.
- Yellow onion: Finely diced so it softens quickly and distributes evenly through the rice and beef.
- Red chili pepper: Adds a gentle kick of heat. This is optional and can be left out entirely if you prefer a milder filling.
- Seasonings: Dried oregano, salt, and freshly ground black pepper bring warmth and flavor to the beef-and-rice mixture.
- Olive oil: For sauteing the onion and building the base of the filling.
For the optional tomato sauce:
- Tomato juice and crushed tomatoes: Simmered together briefly with a pinch of salt to create a simple sauce for the bottom of the baking dish. The sauce gives you extra pan juices to spoon alongside each stuffed tomato.
For optional toppings:
- Fresh herbs, crumbled feta, shredded cheese, or balsamic glaze: All lovely finishing touches, but the stuffed tomatoes are delicious served just as they are.
See printable recipe card below for the full ingredients list and quantities.
How to make stuffed tomatoes
Preheat the oven to 350ºF (180ºC). Slice the tops from the tomatoes and set them aside to use as lids. Carefully scoop out the flesh, seeds, and juices without piercing the tomato shells. You can use a spoon or a fruit scoop.
Arrange the hollowed tomatoes upright in a baking dish.
1. Hollow the tomatoes
2. Keep their juicesPlace all the scooped-out tomato flesh and juice in a bowl. Crush the flesh with your hands, a fork, or a potato masher to create a loose, chunky tomato mixture. You should end up with roughly enough to cook the rice.
Heat olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for about 4 to 5 minutes until softened. If using the red chili pepper, add it now and saute for another minute.
Next, add the ground beef along with the dried oregano, salt, and black pepper. Cook for about 5 to 7 minutes, breaking the beef apart with a wooden spoon, until browned.
Stir in the rinsed and drained rice and cook for 2 to 3 minutes, stirring frequently, so the rice is well coated in the beef, onions, seasonings, and cooking juices.
Pour in the reserved crushed tomato pulp and juice. Stir everything together. If your tomatoes haven’t produced enough liquid, add a little water as needed. Bring to a simmer, then reduce the heat and cook until the rice is almost completely tender with just a slight firmness remaining, about 12 to 15 minutes depending on the type of rice. Stir occasionally and add a splash of water if the mixture becomes too dry.
To make the optional sauce, combine the tomato juice and crushed tomatoes in a small saucepan. Season with a little salt and bring to a gentle simmer for a few minutes. Pour the sauce into the bottom of the baking dish around the hollow tomatoes.
Divide the beef-and-rice mixture among the tomatoes, filling each generously without pressing the filling down too firmly. Replace each reserved tomato top to form a lid.
Bake uncovered at 350ºF (180ºC) for about 30 minutes, or until the tomatoes are tender and softened, their skins are slightly wrinkled, and the filling is piping hot.
3. Arrange on a tray
5. Bake in the oven
4. Stuff generously
6. Let them restLet the stuffed tomatoes rest for about 5 minutes before serving. Spoon some of the tomato sauce and pan juices alongside each tomato. Enjoy them as they are or finish with fresh herbs, crumbled feta, cheese, or a drizzle of balsamic glaze.
Samira’s tips
- Be careful not to pierce the tomato shells when scooping out the insides. Even a small hole can cause the juices and filling to leak out during baking.
- Save every bit of flesh and juice from inside the tomatoes. Crushing it and using it to cook the rice adds deep tomato flavor and means nothing goes to waste.
- If your tomatoes are less juicy, add a little water so the rice has enough liquid to cook through.
- Cook the rice on the stovetop until it is nearly tender before stuffing the tomatoes. This way the 30-minute oven time is just for softening the tomato shells, and you won’t end up with crunchy grains in the filling.
Serving suggestions
These stuffed tomatoes are satisfying on their own, but they pair beautifully with a fresh side. An easy Greek salad adds crunch and brightness, and a bowl of authentic Greek tzatziki is wonderful drizzled over or alongside each tomato. Warm crusty bread is also great for soaking up the pan juices.
Storage and reheating
- Fridge: Allow leftovers to cool, then transfer to an airtight container. Refrigerate for up to 3 to 4 days.
- Freezer: Let the stuffed tomatoes cool completely after baking, then freeze individually or in a freezer-safe container for up to 3 months. The tomato shells will be softer after thawing, but the beef-and-rice filling freezes very well.
- Reheat: Thaw overnight in the refrigerator. Place in a baking dish, add a little tomato sauce to help keep them moist, cover, and reheat at 350ºF (180ºC) for about 15 to 25 minutes, until thoroughly heated.
FAQs
Large, ripe but firm beefsteak tomatoes are ideal because they have plenty of room for filling and hold their shape well during baking. Other large round varieties work too, but avoid oblong tomatoes like Roma since they are harder to hollow out and stand upright.
Yes. You can prepare the beef-and-rice filling up to a day ahead and refrigerate it. Stuff the tomatoes and bake when you are ready. Just make sure the rice is nearly tender before you refrigerate, since it will not cook much further in the oven.
It is not required, but I love having the extra sauce and pan juices to spoon alongside each stuffed tomato. It takes just a few minutes to simmer together and adds moisture and flavor to the dish.
More stuffed recipes to try
If you enjoy stuffing vegetables, these recipes are well worth a try.
If you make these stuffed tomatoes, I would love to hear how they turned out! Please leave a star rating on the recipe card and a comment below. Your feedback means so much.
Stuffed Tomatoes With Beef and Rice
Equipment
- Baking dish
Ingredients
For the Stuffed Tomatoes
- 7 beefsteak tomatoes large
- 2 1/2 cups reserved tomato pulp and juice from hollowing the tomatoes
- 1 lb ground beef
- 1 1/2 cups long-grain white rice rinsed and drained
- 1 yellow onion large, finely diced
- 2 tablespoons olive oil
- 1 red chili pepper small, finely chopped (optional)
- 1 tablespoon dried oregano
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
Optional Tomato Sauce for the Baking Dish
- 1 cup tomato juice
- 1 cup crushed tomatoes
- salt to taste
Optional Toppings
- fresh herbs parsley, oregano, or thyme
- feta cheese crumbled, or other shredded or grated cheese
- balsamic glaze
Instructions
- Preheat the oven to 350ºF (180ºC).Slice the tops from the tomatoes and set them aside to use as lids. Carefully scoop out the flesh, seeds, and juices without piercing the tomato shells. Arrange the hollowed tomatoes upright in a baking dish.
- Place all the scooped-out tomato flesh and juice in a bowl. Crush the flesh with your hands, a fork, or a potato masher to create a loose, chunky tomato mixture. You should have around 2 1/2 cups.
- Heat the olive oil in a large skillet or pot over medium heat. Then, add the diced onion and cook for about 4 to 5 minutes, until softened.
- Add the finely chopped red chili pepper, if using, and saute for another minute.
- Add the ground beef, dried oregano, salt, and black pepper. Cook for about 5 to 7 minutes, breaking the beef apart with a wooden spoon, until browned.
- Stir in the rinsed and drained rice. Cook for 2 to 3 minutes, stirring frequently, so the rice is well coated in the beef, onions, seasonings, and cooking juices.
- Pour in approximately 2 1/2 cups of the reserved crushed tomato pulp and juice. Stir everything together. Add a little water as needed.
- Bring the mixture to a simmer, then reduce the heat and cook until the rice is almost completely tender with just a slight firmness remaining, about 12 to 15 minutes depending on the type of rice. Stir occasionally and add a splash of water if the mixture becomes too dry. The rice should be nearly cooked before the tomatoes go into the oven. The baking stage is mainly for softening the tomato shells and bringing the flavors together.
- If making the optional sauce, combine the tomato juice and crushed tomatoes in a small saucepan. Season with a little salt and bring to a gentle simmer for a few minutes. Pour the sauce into the bottom of the baking dish around the hollow tomatoes.
- Divide the beef-and-rice mixture among the 7 tomatoes, filling each generously. Don't press the filling down too firmly. Replace each reserved tomato top to form a lid.
- Bake uncovered at 350ºF (180ºC) for about 30 minutes, or until the tomatoes are tender and softened, their skins are slightly wrinkled, and the filling is piping hot.
- Let the stuffed tomatoes rest for about 5 minutes. Serve each tomato with some of the tomato sauce and pan juices spooned alongside. Enjoy them as they are or finish with fresh herbs, crumbled feta, cheese, or a drizzle of balsamic glaze.
Notes
- Servings: One stuffed tomato makes a generous serving. Use large, ripe but firm beefsteak tomatoes for best results.
- Optional sauce: The quantities do not have to be exact. You want enough to create a layer of sauce in the bottom of the baking dish and have some left to spoon alongside the tomatoes. If the sauce is already runny, there is no need for extra water. If it is very thick, loosen it with a splash of water.
- Homegrown or very juicy tomatoes may produce more than enough liquid. Otherwise, top up with a little water so the rice has enough liquid to cook through.
- Storage: Cool leftovers and store in an airtight container for up to 3 to 4 days. To freeze, cool completely after baking, then freeze individually or in a freezer-safe container for up to 3 months. The tomato shells will be softer after thawing, but the beef-and-rice filling freezes very well.
- To reheat: Thaw overnight in the refrigerator. Place in a baking dish, add a little tomato sauce to help keep them moist, cover, and reheat at 350ºF (180ºC) for about 15 to 25 minutes until thoroughly heated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
