Beefy Tomatoes

Beefy Tomatoes

"Since my husband loves to garden, I often fix this entree at the end of summer using tomatoes right out of our backyard. It's also a nice treat in the middle of winter."
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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain.
  2. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated.
  3. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells. Place in a shallow 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through.

Footnotes

  • Nutritional Analysis: One serving (1 stuffed tomato)) equals 215 calories, 10 g fat (4 g saturated fat), 68 mg cholesterol, 525 mg sodium, 12 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1/2 starch.

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Reviews

Read all reviews 20
  1. 27 Ratings

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Most helpful positive review

These tomatoes come out so delicious! I always leave out the egg, add a clove of minced garlic, and substitute crumbled blue cheese for the cheddar. If you like blue cheese, try adding some crum...

Most helpful critical review

The stuffing was really good. I didn't feel like putting it in the tomatoes was really worth the effort of carving them though. I think next time I will just try chopping the tomatoes, adding th...

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These tomatoes come out so delicious! I always leave out the egg, add a clove of minced garlic, and substitute crumbled blue cheese for the cheddar. If you like blue cheese, try adding some crum...

This recipe was a great way to use up several of my numerous garden tomatoes. I used 8 good-sized tomatoes instead of 6. To save the step of cooking the rice separately, I reserved all the tomat...

I would give this 10 stars if I could. It was a little time consuming, but so worth it. Thank you so much for sharing this recipe!

yum yum yum. This is a new summer-time staple.

So healthy, delicious and filling!! Only thing I did differently was that I used ground turkey instead of ground beef, so since turkey tends to be dry I added some more diced tomatoes. Very Yum...

Well liked by the family. I may add fresh garlic next time. Yummy and healthy! I also used ground buffalo.

fast, easy, and tasty! thanks for the idea!!

Great recipe. I followed the recipe but added some garlic and my husband thought it would be good with some corn added to the meat mixture so I did that also. It was great, I will do it again.

subbed canned mushroom for rice, and feta for the cheese. made it for the in-laws and my father in-law used the word "insane" which his biggest compliment! even my picky husband loved this.

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