Rice and Beef Stuffed Tomatoes

Rice and Beef Stuffed Tomatoes

Whimsicalsoup

"Ground beef, rice, garlic, and lots of other stuff is spooned into tomatoes and baked in 20 minutes."
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Ingredients

55 m servings 249 cals
Serving size has been adjusted!
Original recipe yields 7 servings

Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 796 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Cut tops from tomatoes and scoop out the pulp; transfer pulp to a bowl and chop. Reserve tops of tomatoes.
  3. Bring water to a boil in a saucepan, pour in the rice, and cover pan; let stand until rice absorbs water, about 5 minutes.
  4. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; add reserved tomato pulp and tomato sauce. Bring the mixture to a boil, reduce heat to low, and simmer until thickened, 10 minutes.
  5. Set hollowed-out tomatoes into the prepared baking dish and fill each tomato with ground beef mixture. If desired, place tomato tops back on filled tomatoes. Pour tomato juice over filled tomatoes for extra juiciness.
  6. Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

Thank you for a delicious and versatile recipe. I did make some changes to suit our tastes. I used 1 cup of regular long grain rice. I sauteed it in 3 tbsps butter until lightly toasted and then...

Most helpful critical review

While others made several changes to the recipe, I actually followed the recipe. There was way too much liquid so I could have filled up 14 tomatoes and still had liquid left over. I'm not sure ...

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Thank you for a delicious and versatile recipe. I did make some changes to suit our tastes. I used 1 cup of regular long grain rice. I sauteed it in 3 tbsps butter until lightly toasted and then...

Loved, loved, loved this recipe. Must say that I substituted Johnsonville All Natural Ground Italian Sausage for the ground beef. I think that the flavor of the sausage really went well with t...

this was super easy! being from Wisconsin i added shredded cheddar to the rice mixture and some chopped green peppers and celery. i also cheated and use bottled spaghetti sauce instead of plai...

I doubled the rice, added cheese, and added a ton of leftover veg from my fridge (carrots, pepper, cukes) and served with a side of spagetti squash. It was delicious! PS you will need more tomat...

I followed most of the directions, except I added a few things. I used a few more tomatoes, added Basil, a cube of Monterey Jack cheese on top of the stuffing, and I put the tomato filling and ...

Added some cheese at the bottom and on top of the mixture. There was about enough mixture for about 16 tomatoes. Otherwise pretty good.

While others made several changes to the recipe, I actually followed the recipe. There was way too much liquid so I could have filled up 14 tomatoes and still had liquid left over. I'm not sure ...

I made this recipe for the first time tonight. I followed the recipe as written with a very small addition. When cooking the stuffing for the tomatoes, I added a pinch of cyan pepper and a pin...

We aren't rice lovers so I left that out but added fresh basil. It ways easy and delicious!

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