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Stuffed Tomatoes with Golden Crumb Topping
Stuffed Tomatoes with Golden Crumb Topping
4 Reviews
From: EatingWell Magazine, August/September 2005
Stuffed tomatoes are classic comfort food. Serve with a mixed green salad studded with garden-fresh vegetables. For vegetarians, omit the beef or turkey.
- By: Marie Simmons EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 ounces 90%-lean ground beef, or 93%-lean ground turkey
- 1 cup cooked brown rice, or ½ cup instant brown rice
- 4 large ripe but firm tomatoes, (about 8 ounces each)
- ½ teaspoon kosher salt, divided
- Freshly ground pepper, to taste
- ¼ cup minced red onion
- ½ cup grated Parmigiano-Reggiano cheese, divided
- 1 tablespoon minced flat-leaf parsley
- ½ cup petite green peas, (cooked, if fresh; thawed, but not cooked, if frozen)
- 2 tablespoons extra-virgin olive oil
- 1 small clove garlic, minced
- 1 cup breadcrumbs, made from day-old whole-wheat bread (see Tip)
Preparation
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Active
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Ready In
- Preheat oven to 350°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 ½ 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 ( ½ to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop ½ 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 ¼ teaspoon salt and pepper.
- Add peas, onion, ¼ cup cheese, parsley, the remaining ¼ 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 ¼ 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 ⅓ 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.
- Per serving: 356 calories; 16 g fat(5 g sat); 5 g fiber; 33 g carbohydrates; 21 g protein; 56 mcg folate; 35 mg cholesterol; 8 g sugars; 1,377 IU vitamin A; 52 mg vitamin C; 263 mg calcium; 3 mg iron; 684 mg sodium; 697 mg potassium
- Nutrition Bonus: Vitamin C (87% daily value), Vitamin A (28% dv), Calcium (26% dv)
- Carbohydrate Servings: 2
- Exchanges: 2 starch,1 vegetable, 1½ high-fat meat
Reviews 4
September 20, 2010
By: EatingWell User
This was tasty, healthy and super easy to make! Great when you're having guests over.
August 17, 2010
By: EatingWell User
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.
September 21, 2009
By: EatingWell User
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
September 21, 2009
By: EatingWell User
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.
