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Baked Stuffed Tomatoes

By: Bertille Cooper

"Bertille Cooper of St. Inigoes, Maryland says, 'My family loves these tasty garden 'containers' filled with rice and ground beef.'"

Rate/Review | Read Reviews (27)

Prep Time:
1 Hr 5 Min

Cook Time:
20 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 medium tomatoes
1/2 pound ground beef
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
2 cups uncooked instant rice
1/2 cup dry bread crumbs
2 tablespoons butter or margarine, melted
2 tablespoons water

Directions

Cut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
Meanwhile, in a skillet, brown beef; drain. Add tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45 to 50 minutes or until slightly thickened, stirring occasionally. Add rice; mix well. Simmer 5 to 6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until crumbs are lightly browned.