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

Units Scale

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)

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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