Stuffed Tomatoes

Name: Stuffed Tomatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: France
Ingredients: 4 large tomatoes; 200 g of ground meat; 1 onions; 2 garlic cloves; 100 g of rice; 15 g of parsley; 25 g of feta cheese; black pepper; salt; 2 tbsp of olive oil; 1 tsp of paprika; 1 tsp of oregano (dried); shredded cheese

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These hollowed-out tomatoes are filled with a tender stuffing of ground meat and rice. 🍅 It's a complete dish that tastes even better reheated the next day and freezes very well.

Total time: 55 min
Prep: 20 min
Cook: 35 min
Difficulty: Easy
Per person: €1.88

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

33 minEasy

For dessert

Yule Log Cake

55 minMedium

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

290kcal

Protein15 g21%
Carbs29 g41%
Fat12 g38%
Fiber4 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🌿 For a vegetarian version, replace the ground meat with plant-based protein such as crumbled tofu or cooked lentils, and add extra vegetables like zucchini or mushrooms for more texture and flavor.

Freezing : Can you freeze this recipe?

Yes

Very good, cooked or raw, up to 3 months in airtight containers.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Prepare the day before, bake on the day. Keep in the fridge.

Reheating : How do you reheat it?

Reheat 15-20 min in the oven at 160-180°C to preserve texture. Microwave possible, alters texture.

Variations

Replace the ground meat with lentils or quinoa for a vegetarian version.
Use bell peppers or round zucchini instead of tomatoes.
Add pine nuts or raisins to the stuffing.

Mistakes to avoid

Scooping out the tomatoes too hard: they tear. Gently hollow them out with a spoon.
Throwing away the tomato flesh: the stuffing lacks moisture. Save it, chop it and add it with the raw rice.
Forgetting the aluminum foil: the top burns before the rice is cooked. Cover for 30 minutes, then bake 5 more minutes uncovered.

Frequently asked questions

Which tomatoes should I choose for stuffed tomatoes?

Choose large, firm tomatoes of even size that stand upright without falling apart when baked. Cut off a cap, scoop them out with a spoon and save the flesh, which will flavor the stuffing.

Do I need to precook the rice before stuffing?

No, in this recipe the rice is added raw to the meat and tomato flesh. It cooks in the dish, in the juice from the tomatoes, under the aluminum foil, during the first 30 minutes in the oven.

What can I use instead of ground meat?

You can replace it with sausage meat, ground poultry or, for a vegetarian version, lentils or quinoa. Keep the same cooking time and the same spices to flavor the stuffing.

What should I serve with stuffed tomatoes?

Since the rice is already in the stuffing, a green salad is enough. You can also serve them with steamed potatoes or a little bread. Let them rest a few minutes after taking them out of the oven before serving.