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Old-Fashioned Stuffed Tomatoes

A comforting and flavorful dish featuring hollowed tomatoes stuffed with a savory mixture of rice, meat, and cheese - perfect for quick dinners or impressive lunches.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Tomatoes
  • 4 large large beefsteak tomatoes or any juicy variety you can find
Stuffing
  • 1 cup cooked rice white, brown, or wild rice
  • 1/2 pound ground beef or turkey vegetarians can opt for black beans or lentils
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • 1 cup shredded cheese cheddar, mozzarella, or your choice of cheese
  • 2 tablespoons olive oil
  • to taste Fresh parsley for garnish optional

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 375°F (190°C) so it’s nice and toasty by the time we’re ready to stuff those tomatoes.
  2. Prepare the Tomatoes: Slice the tops off the tomatoes and scoop out the insides with a spoon, being careful not to break the skins. Set the hollowed-out tomatoes aside.
Cooking
  1. Make the Stuffing: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until they’re soft and translucent. Toss in the garlic and ground meat, cooking until brown. Drain any excess fat, then stir in the cooked rice, basil, oregano, salt, and pepper. Combine everything.
  2. Stuff Those Tomatoes: Gently fill each tomato with your delicious mixture and sprinkle cheese generously on top.
  3. Bake: Place your stuffed tomatoes upright in a baking dish and bake for about 25-30 minutes until they are tender but still holding their shape.
Serving
  1. Garnish and Serve: Once out of the oven, let them rest for a few minutes before garnishing with fresh parsley (if using) and serving.

Notes

Avoid soggy tomatoes by lightly seasoning the insides. Customize the filling with leftover veggies and make ahead by storing in the fridge. Just pop in the oven when ready to serve.