Juicy, oven-roasted tomatoes filled with a savory blend of seasoned ground beef, cooked rice, herbs, and melted cheese—this Baked Stuffed Tomatoes with Beef & Rice recipe is a Mediterranean-inspired classic that delivers rich flavor in every bite. Perfect for a light yet hearty dinner, it’s both beautiful to present and satisfying to enjoy.
Why You’ll Love This Recipe
This recipe turns simple ingredients into a comforting and well-balanced meal. The natural sweetness of ripe tomatoes pairs perfectly with the savory beef and herb mixture, while the rice provides a satisfying texture. With minimal prep and ingredients you likely already have, it’s a great way to make a wholesome dish that’s easy enough for weeknights and elegant enough for guests.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 large ripe tomatoes
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 lb (450 g) ground beef
- 1 cup cooked rice
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
directions
- Preheat oven to 375°F (190°C).
- Slice the tops off the tomatoes and carefully scoop out the pulp, reserving about half of it. Set hollowed tomatoes in a lightly oiled baking dish.
- In a medium skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté for about 2 minutes until softened.
- Add ground beef and cook until fully browned, breaking it apart as it cooks.
- Stir in the reserved tomato pulp, cooked rice, oregano, paprika, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.
- Spoon the beef and rice mixture into the hollowed tomatoes. Top each with shredded mozzarella cheese.
- Bake uncovered for 25–30 minutes, or until the tomatoes are tender and the cheese is melted and golden.
- Garnish with fresh parsley and serve hot. Optionally, serve over a bed of extra rice.
Servings and timing
This recipe makes approximately 6 servings (1 stuffed tomato per person). Total time required is about 45 minutes — 15 minutes for preparation and 30 minutes for baking.
Variations
- Cheese Options: Swap mozzarella with Parmesan, feta, or provolone for different flavor profiles.
- Spicy Kick: Add crushed red pepper flakes or a chopped chili to the beef mixture.
- Herb Swap: Use fresh basil or thyme in place of parsley for a different aromatic touch.
- Vegetarian Option: Replace the ground beef with cooked lentils, quinoa, or a meat substitute.
- Grain Substitutes: Use cooked bulgur, couscous, or farro instead of rice for variety.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated 350°F (175°C) oven for 10–15 minutes, or microwave individual portions for 1–2 minutes until warmed through. While these stuffed tomatoes can be frozen, the texture of the tomato may soften further upon thawing.
FAQs
Can I prepare stuffed tomatoes in advance?
Yes, you can assemble them ahead of time and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if chilled.
Do I need to peel the tomatoes?
No, the skins help hold the tomatoes together during baking. They become soft and easy to eat after cooking.
What kind of tomatoes are best for stuffing?
Large, firm tomatoes such as beefsteak or vine-ripened work best, as they hold their shape during baking.
Can I freeze baked stuffed tomatoes?
Yes, but note that the texture of the tomatoes may become softer after thawing. Wrap individually and freeze for up to 2 months.
Is it necessary to drain the tomato pulp?
Not entirely. Keeping some pulp adds moisture and flavor to the filling. Avoid adding excess liquid to prevent sogginess.
Can I use brown rice?
Yes, cooked brown rice works perfectly and adds extra fiber and nutrients to the dish.
What can I serve with stuffed tomatoes?
Serve with a side salad, garlic bread, roasted vegetables, or a drizzle of balsamic glaze.
Can I make this dish dairy-free?
Yes, simply omit the cheese or use a plant-based alternative.
Can I substitute the beef?
Ground turkey, chicken, or a plant-based meat alternative can be used instead of ground beef.
Should the tomatoes be covered while baking?
No, baking them uncovered allows the cheese to melt and brown, and helps the tomatoes to roast evenly.
Conclusion
Baked Stuffed Tomatoes with Beef & Rice is a satisfying and wholesome meal that makes the most of fresh ingredients and pantry staples. Whether you’re feeding a family or entertaining guests, this Mediterranean-style dish delivers big on both flavor and presentation. Simple to prepare and easy to adapt, it’s a recipe worth keeping in regular rotation.
Print
Baked Stuffed Tomatoes with Beef & Rice
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Description
Juicy tomatoes filled with a savory mixture of seasoned ground beef, rice, herbs, and cheese, baked until tender and golden for a comforting Mediterranean-inspired dish.
Ingredients
- 6 large ripe tomatoes
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 lb (450 g) ground beef
- 1 cup cooked rice
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Slice the tops off the tomatoes and scoop out the pulp, reserving about half of it. Place tomatoes in a lightly oiled baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté for 2 minutes until softened.
- Add ground beef and cook until browned. Stir in reserved tomato pulp, cooked rice, oregano, paprika, salt, and pepper. Cook for another 5 minutes.
- Spoon the beef mixture into the hollowed tomatoes, topping each with shredded mozzarella.
- Bake for 25–30 minutes until tomatoes are tender and cheese is golden.
- Garnish with fresh parsley and serve hot over extra rice if desired.
Notes
- Choose firm, ripe tomatoes for best results.
- Leftover filling can be used as a taco or wrap filling.
- Top with Parmesan for a crispier cheesy finish.
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 270
- Sugar: 6g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
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