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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 ounces 90%-lean ground beef, or 93%-lean ground turkey
  • 1 cup cooked brown rice, or 1/2 cup instant brown rice
  • 4 large ripe but firm tomatoes, (about 8 ounces each)
  • 1/2 teaspoon kosher salt, divided
  • Freshly ground pepper, to taste
  • 1/4 cup minced red onion
  • 1/2 cup grated Parmigiano-Reggiano cheese, divided
  • 1 tablespoon minced flat-leaf parsley
  • 1/2 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

  • Active

  • Ready In

  1. Preheat oven to 350 °F. Coat an 8-inch-square baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Add cooked rice to the bowl with the meat.
  5. 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.
  6. 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.
  7. 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 information

  • 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; 1377 IU vitamin A; 52 mg vitamin C; 263 mg calcium; 3 mg iron; 684 mg sodium; 697 mg potassium
  • Nutrition Bonus: Vitamin C (90% daily value), Calcium & Vitamin A (25% dv), Potassium & Zinc (20% dv), Magnesium (19% dv), Iron (16% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch,1 vegetable, 1 1/2 high-fat meat

Reviews 4

September 20, 2010
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By: EatingWell User
This was tasty, healthy and super easy to make! Great when you're having guests over.
August 17, 2010
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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
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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
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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.