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Beef and Rice–Stuffed Tomatoes

Peak-season tomatoes become the vessel for this twist on a Middle Eastern dish that makes a hearty dinner.

Serves 4
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
594 calories per serving


> Cooking spray
> 8 medium tomatoes
> 1 tbsp olive oil
> 1 large onion, finely chopped
> 1 lb 85% lean ground beef
> 3 cloves garlic
> 2 tsp ground cumin
> 1/2 tsp ground allspice
> 1/2 cup chopped parsley, plus more to serve
> 1/3 cup grated Parmesan cheese
> 1 (15.9 oz) pkg Nature's Promise® Precooked Brown Rice


Preheat oven to 350°F. Grease a 9x13-inch baking dish with the cooking spray or line a sheet pan with parchment. Cut a thin slice off the top of each tomato and discard. With a small spoon, scoop out insides, leaving walls intact. Reserve tomato pulp. Season tomato cavities with salt and pepper. Place in prepared baking dish or on sheet pan.
In a large nonstick skillet, heat the oil on medium-high. Add the onion and cook 5–7 min., until soft. Add the ground beef and stir in the garlic, cumin, and allspice. Season with salt and pepper. Stir in reserved tomato pulp. Cook 5 min., until beef is browned, breaking up with a wooden spoon. Remove from heat and stir in the parsley and Parmesan.
Microwave the rice according to package directions. Stir warmed rice into beef mixture. Spoon beef and rice into the cavity of each tomato. Bake 20 min., until tomatoes are tender. Garnish with more parsley, if desired.

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