Stuffed Tomatoes with Rice

Ingredients

• 6 whole large ripe tomatoes
• ½ lb ground beef
• ½ cup white rice
• 1 medium onion
• 1 tsp dried oregano
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Preheat oven to 375°F. Cut the tops off the 6 tomatoes and scoop out the flesh with a spoon, leaving a 1/4-inch shell. Chop the flesh and set aside.

2. 2

   Cook the 1/2 cup rice in 1 cup water with a pinch of salt until tender, about 15 minutes; drain if needed.

3. 3

   In a skillet, heat 1 tbsp olive oil over medium. Add the 1 chopped onion and cook until soft, about 5 minutes. Add the 1/2 lb ground beef and cook until browned, breaking it up, about 7 minutes.

4. 4

   Stir the cooked rice, chopped tomato flesh, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper into the beef mixture. Cook for 2 minutes until combined.

5. 5

   Stuff the tomato shells with the filling, mounding it slightly. Place them in a baking dish, drizzle with the remaining 1 tbsp olive oil, and season with the remaining salt and pepper.

6. 6

   Bake uncovered until tomatoes are tender and tops are lightly browned, about 25 minutes. Let rest 5 minutes before serving.

Tools you’ll need

• baking dish
• skillet
• saucepan
• knife
• cutting board
• spoon

More recipes like this

• 

  Cauliflower Mash with Mango and Sesame Seeds

  30 min

• 

  Cheese Fondue with Wine and Bread

  30 min

• 

  Argentinian Alfajores

  25 min

• 

  Cherry Cake

  50 min