Baked Stuffed Tomatoes

Name: Baked Stuffed Tomatoes
Prep time: 1 h 5 min
Cook time: 20 min
Total time: 1 h 25 min
Yield: 6 servings.
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, melted; 2 tablespoons water

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

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, 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.

Nutrition Facts

1 each: 284 calories, 8g fat (4g saturated fat), 29mg cholesterol, 358mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 12g protein.

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

Reviews

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mrstbyrd

Sep 19, 2016

My husband and I liked it, my kids didn't care for it, but they ate it. They just didn't like the tomato they liked the stuffing. I will make again.