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Ground Beef and Rice Stuffed Tomatoes

Firm tomato shells filled with a savory mixture of seasoned ground beef and rice, then baked until tender. This easy one-dish dinner is ready in under an hour and delivers hearty flavor with minimal cleanup.
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Prep Time 20 minutes
Cook Time 35 minutes
Draining Time 10 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Tomatoes
  • 6 medium tomatoes firm and ripe
  • salt for tomato interiors
Filling
  • 1.5 lb ground beef 80/20 preferred
  • 1 cup white rice uncooked
  • 2.5 cups beef broth divided
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • black pepper to taste

Equipment

  • Baking Dish
  • Large Skillet
  • Saucepan
  • Spoon or Melon Baller

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly oil a baking dish.
  2. Slice the tops off the tomatoes and scoop out the seeds and juice, leaving sturdy shells about 1/2-inch thick.
  3. Salt the inside of each tomato and place cut-side down on paper towels for 10 minutes to drain excess moisture.
  4. Bring 1 1/2 cups beef broth to a boil. Add the rice, cover, cook for 5 minutes, then remove from heat and let stand covered for 5 minutes.
  5. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 3 minutes until softened.
  6. Add ground beef and cook until browned, breaking it into small pieces as it cooks.
  7. Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
  8. Add the partially cooked rice, season with salt and black pepper, and mix until evenly combined.
  9. Pat tomato shells dry and spoon the filling into each tomato, packing gently and mounding slightly on top.
  10. Arrange tomatoes in the baking dish and pour the remaining 1 cup beef broth around the base.
  11. Bake for 30 to 35 minutes until tomatoes are tender but still holding their shape. Rest 2 minutes before serving.

Notes

For extra flavor, top with grated Parmesan or mozzarella during the last 5 minutes of baking. Leftovers keep well in the refrigerator for up to 3 days.