Stuffed Tomatoes With Beef and Rice
Tender baked stuffed tomatoes filled with a savory beef-and-rice mixture cooked in the tomatoes' own crushed pulp and juices. A satisfying, flavorful meal that makes the most of large, ripe, in-season tomatoes.
Servings: 7
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
Calories: 437kcal | Carbohydrates: 52g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 451mg | Potassium: 1265mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3141IU | Vitamin C: 67mg | Calcium: 89mg | Iron: 4mg