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Baked Stuffed Tomatoes Recipe

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

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Baked Stuffed Tomatoes Recipe

Prep: 65 min. Bake: 20 min.

Yield: 6 Servings

65 20 85

Ingredients

6 medium fresh tomatoes
1/2 pound ground beef
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With Johnsonville Italian Sausage.
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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, 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, cook beef over medium heat until no longer pink; drain. Add the tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45-50 minutes or until slightly thickened, stirring occasionally.
Add rice; mix well. Simmer 5-6 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 20-25 minutes or until crumbs are lightly browned. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 284 calories, 8 g fat (4 g saturated fat), 29 mg cholesterol, 358 mg sodium, 41 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Baked Stuffed Tomatoes in Taste of Home August/September 1995, p12

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.