Stuffed Tomatoes Recipe

Name: Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 12 large firm red tomatoes; 1 tsp. sugar; 1/2 tsp. salt; 3/4 c. olive oil; 2 onions, minced; 1 garlic clove, crushed; 1 lb. lean ground beef; 1/4 c. long grain rice; 1/4 c. chopped parsley; 1 tsp. mint (fresh or dry); salt and pepper to taste; 1/2 c. water

Servings: persons

12 large firm red tomatoes
1 tsp. sugar
1/2 tsp. salt
3/4 c. olive oil
2 onions, minced
1 garlic clove, crushed
1 lb. lean ground beef
1/4 c. long grain rice
1/4 c. chopped parsley
1 tsp. mint (fresh or dry)
salt and pepper to taste
1/2 c. water

1
Slice tops
2
from tomatoes and save. Remove pulp; cut in small pieces
3
and
4
save.
5
Sprinkle
6
insides
7
of tomatoes with sugar and salt.
8
Heat 1/4 cup olive oil in large skillet.
9
Add onion and garlic
10
and
11
saute until onion is translucent.
12
Add meat and
13
cook until no longer red.
14
Add rice, seasonings and tomato
15
pulp. Simmer
16
10 minutes.
17
Cool slightly.
18
Fill tomatoes 2/3 full
19
and place
20
them in a baking dish.
21
Put tops on tomatoes.
22
Drizzle remaining olive oil between tomatoes.
23
Add 1/2 cup water.
24
Bake at
25
350u00b0 about 40 to 45 minutes or until rice is tender.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 large firm red tomatoes, 1 tsp. sugar, 1/2 tsp. salt, 3/4 c. olive oil, and more.

Yes, Stuffed Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Tomatoes

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