Stuffed tomatoes are classic comfort food. Serve with a mixed green salad studded with garden-fresh vegetables. For vegetarians, omit the beef or turkey.

Marie Simmons
Source: EatingWell Magazine, August/September 2005


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.

  • Cook ground beef or turkey in a small skillet over medium-high heat, crumbling with a spoon, until brown and cooked through, 1 to 2 minutes. Transfer to a large bowl.

  • If using cooked rice, go to Step 4. To prepare instant brown rice, bring 1/2 cup water to a boil in a small saucepan. Stir in rice, return to a boil, reduce heat to low, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

  • Add cooked rice to the bowl with the meat.

  • Meanwhile, slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. (Reserve the remaining pulp for another use; see Kitchen Tips, left.) Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.

  • Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.

  • Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 25 to 30 minutes. Serve immediately.


Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.

Kitchen Tip: Save the scooped-out tomato pulp to use in fresh tomato soup or pasta sauce. It will keep in the refrigerator for up to 3 days or in the freezer for up to 6 months.

Nutrition Facts

356 calories; protein 20.6g; carbohydrates 33.3g; dietary fiber 5.5g; sugars 7.6g; fat 16.2g; saturated fat 4.6g; cholesterol 35.2mg; vitamin a iu 1376.9IU; vitamin c 52.4mg; folate 56.3mcg; calcium 263mg; iron 2.9mg; magnesium 74.4mg; potassium 696.6mg; sodium 683.8mg; thiamin 0.3mg.

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This was tasty healthy and super easy to make! Great when you're having guests over. Read More
Rating: 4 stars
Tthis was okay it tasted like it was missing something... i think adding a little more of the tomato to the beef/rice mixture would've made it taste heartier maybe even mixing in canned diced tomatoes or tomato sauce. i also think the peas were random i would omit the peas and probably add mushrooms instead. i also think you should saute the onions (i used white) with the beef instead and maybe add a little more beef too. and 1 cup of breadcrumbs was too much topping; i suggest adding half a cup to the beef/rice mixture and then half a cup to the top. i also added a little italian seasoning in my breadcrumbs for flavor. all in all not horrible but definitely needs some altering!!! Britt Dallas TX Read More
Rating: 4 stars
I love this recipe filling but I use it to stuff portobello mushroom caps though because I did not find the stuffed tomato hearty enough. I keep everything the same except I use 1 tomato instead of 4 and I saute my onion with the ground turkey. I also add some hot red pepper flakes to the stuffing for a little zing. My mother and I love it. Read More
Rating: 4 stars
This is one of my favorites. I usually have extra filling which I freeze and use as stuffing for zucchini eggplant or peppers - perfect quick weeknight meal. Read More