Rice and Beef Stuffed Tomatoes

Rice and Beef Stuffed Tomatoes

Whimsicalsoup 0

"Ground beef, rice, garlic, and lots of other stuff is spooned into tomatoes and baked in 20 minutes."

Ingredients 55 m {{adjustedServings}} servings 249 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 796 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Cut tops from tomatoes and scoop out the pulp; transfer pulp to a bowl and chop. Reserve tops of tomatoes.
  3. Bring water to a boil in a saucepan, pour in the rice, and cover pan; let stand until rice absorbs water, about 5 minutes.
  4. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; add reserved tomato pulp and tomato sauce. Bring the mixture to a boil, reduce heat to low, and simmer until thickened, 10 minutes.
  5. Set hollowed-out tomatoes into the prepared baking dish and fill each tomato with ground beef mixture. If desired, place tomato tops back on filled tomatoes. Pour tomato juice over filled tomatoes for extra juiciness.
  6. Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.
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Reviews 7

  1. 8 Ratings

Life Tastes Good

Thank you for a delicious and versatile recipe. I did make some changes to suit our tastes. I used 1 cup of regular long grain rice. I sauteed it in 3 tbsps butter until lightly toasted and then added 2 cups water. Brought that to a boil; reduced heat; covered and let simmer for 15 mins until water was absorbed. I then added salt to taste and 1 tbsp chopped fresh parsley. While the rice was simmering, I browned the meat. I halved the recipe because I was only feeding 2. I used 1/2 lb Johnsonville Sweet Italian Sausage. Browned that and then added 1/2 of a chopped onion with 1 teaspoon of minced garlic. Finished cooking the meat with the veges and then added the chopped tomato pulp and some salt to taste. Scraped all the bits off the bottom of the pan and gave it a taste. I added a tbsp of chopped fresh basil and I omitted the tomato sauce. It was juicy enough for me with the tomato pulp and everything tasted so fresh and yummy. I added 2 cups rice and stirred it all together and then filled the tomatoes. I only used 4 tomatoes. Cooked for 20 mins and then topped each tomato with a slice of asiago cheese. Melted the cheese and served with the rest of the rice. It was absolutely delicious. I ate one and my husband ate 3!! and he finished off the leftover filling!! Definitely a keeper. I will make this whenever I can find good tomatoes on sale. Thanks so much!


Loved, loved, loved this recipe. Must say that I substituted Johnsonville All Natural Ground Italian Sausage for the ground beef. I think that the flavor of the sausage really went well with the rest of the ingredients in this recipe. My DH said that it was better than one of his favorite meals Stuffed Bell Peppers. Will be using this recipe often.


this was super easy! being from Wisconsin i added shredded cheddar to the rice mixture and some chopped green peppers and celery. i also cheated and use bottled spaghetti sauce instead of plain old tomato sauce. added more cheese to the tops 5 minutes before taking out from oven!