Baked Stuffed Tomatoes Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 284
  • Fat:
  • 8 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 29 mg
  • Sodium:
  • 358 mg
  • Carbohydrate:
  • 41 g
  • Fiber:
  • 3 g
  • Protein:
  • 12 g


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Baked Stuffed Tomatoes

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Bertille Cooper of St. Inigoes, Maryland says, "My family loves these tasty garden 'containers' filled with rice and ground beef."

SERVINGS: 6

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 65 min. Bake: 20 min.

Ingredients:

  • 6 medium fresh tomatoes
  • 1/2 pound ground beef
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 2 cups uncooked instant rice
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons water

Directions:

Cut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
    Meanwhile, in a skillet, brown beef; drain. Add tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45 to 50 minutes or until slightly thickened, stirring occasionally. Add rice; mix well. Simmer 5 to 6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375° for 20 to 25 minutes or until crumbs are lightly browned. Yield: 6 servings.


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