Rice and Beef Stuffed Tomatoes

Rice and Beef Stuffed Tomatoes

Made  times
Whimsicalsoup 0

"Ground beef, rice, garlic, and lots of other stuff is spooned into tomatoes and baked in 20 minutes."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 249 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • 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.



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 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!

I made this recipe...strained tomatoes and used only a little pulp and 1 can tomato juice...cut sides of tomatoes on 4 sides to open more to fit more filling. Used shredded mozzarella cheese an...

This is a great recipe. The only thing I did different is add cheese to it since I love cheese on everything. Very tasty and easy to make.

Great Recipe! I did a couple things different...I used leftover shredded beef from a pot roast with onions. (it had the garlic flavor in the roast.) I did not use the tomato sauce...just used th...

From around the web