Beef & rice stuffed tomatoes
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Beef & rice stuffed tomatoes
Photo credit : Dana Dorobantu

Beef & rice stuffed tomatoes

Beef & rice stuffed tomatoes
Photo credit : Dana Dorobantu
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Here is a complete meal recipe for tighter budgets. Proving once again that you can eat well without ruining yourself at the grocery store. Not only that, but this recipe will leave you all warm and fuzzy during those cold winter days therefore, I rest my case. 

  • Serves4
  • Prep time15 mins
  • Cook time45 mins
  • Timeout5 mins
  • FreezingFreezes well

Ingredients

  • 4 large red tomatoes
  • Salt & pepper, as preferred
  • Fresh cilantro leaves, to garnish
Stuffing
  • 2 tablespoons of vegetable oil
  • 1/2 lb of ground beef
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons of chili powder
  • 1 teaspoon of smoked paprika
  • 2 tablespoons of Dijon mustard
  • 3/4 cup of cooked rice
  • 1/4 cup of fresh cilantro, chopped
  • 1/4 cup of fresh basil, chopped
  • Salt & pepper, as preferred

Steps

  1. Preheat the oven to 375°F and place the rack at the center of it. Grease a baking pan and set aside.
  2. Heat the vegetable oil over medium-high heat in a large non-stick pan then cook the beef and onion, with the garlic, chili powder and smoked paprika for 10 more minutes.
  3. Add all the stuffing ingredients to the mix then set aside
  4. Slice the bottom of each tomatoes for them to sit flatly on the counter. Slice the top and empty them out with a spoon. Keep the flesh in a bowl.
  5. Lay the tomatoes in the baking pan, and season.
  6. Chop up the tomato flesh in small pieces and add to the meat mixture, then stuff each tomato with it.
  7. Bake for 45 minutes in the oven and let cool for 5.
  8. Top with a few cilantro leafs to garnish.

 

Tips & tricks

Can be frozen. Keeps for 3 days in the fridge.

Recipe published on August 19, 2018