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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."
TOTAL TIME: Prep: 65 min. Bake: 20 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

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

Reviews for Baked Stuffed Tomatoes

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Reviewed 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."

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