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Baked Stuffed Tomatoes

 Baked Stuffed Tomatoes
Bertille Cooper of St. Inigoes, Maryland says, "My family loves these tasty garden 'containers' filled with rice and ground beef."
6 ServingsPrep: 65 min. Bake: 20 min.


  • 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 Minute® White Rice
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons water


  • 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

2 of 2

Baked Stuffed Tomatoes (continued)

Directions (continued)

  • 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.