Stuffed Tomatoes
summerdinnerweeknight
- Author
- ma.satterfield
- Yield
- 6 tomatoes
Ingredients
produce
- ✓6 tomatoes
- ✓1 small white onion (finely chopped)
- ✓1 bunch parsley (finely chopped)
- ✓1/2 cup dill
protein
- ✓1 lb ground beef
grain
- ✓2/3 cup long-grain white rice
pantry staple
- ✓panko bread crumbs (optional)
- ✓olive oil
- ✓salt (to taste)
- ✓black pepper (to taste)
Instructions
- Preheat the oven to 350 degrees.
- Prepare the tomatoes. Cut the top off the tomatoes and core the inside out the tomatoes aka remove the "guts" of the tomato. Save the insides for later in the recipe and you can use them for salads, salsa, for baking the tomatoes at the end, etc!
- Line a tray or baking sheet with a paper towel. Lay the tomatoes face down to drain while you prep the rest of your ingredients.
- Finely chop all the ingredients for the stuffing: dill, parsley, white onion.
- In a cast-iron skillet over medium-high heat, brown the ground beef and drain the excess grease.
- Once the ground beef is finished cooking, add about 2 tbsp olive oil and the white onion. Saute for about one minute.
- Add 2/3 cup of uncooked white rice and the dill and parsley. Season with salt and pepper. Saute for 8-10 minutes. *NOTE: add olive oil as you cook if needed*
- Stuff the tomatoes, close them up, and lay them face down in a baking dish. Add about 1 cup of water to the bottom of the baking dish or use leftover tomato juice from the core of the tomatoes (this will steam the tomatoes). Drizzle olive oil on the tomatoes and sprinkle panko bread crumbs to the top.
- Bake in the oven for 1 hour and 15 minutes at 350 degrees.
- Serve warm and enjoy!