Meat Stuffed Tomatoes Recipe

There’s something so satisfying about a dish that combines vibrant, fresh vegetables with hearty, savory flavors. Meat Stuffed Tomatoes are a perfect example of this harmony. Plump, juicy tomatoes become the ultimate vessel for a rich, flavorful meat filling, creating a dish that’s comforting yet light.

The first time I made these, I was amazed by how the tomatoes roasted to perfection, becoming soft and slightly caramelized while their natural juices mingled with the savory filling. It was a complete meal in itself, both elegant and comforting.

What I love most about this recipe is its versatility. Serve it as a main course, a side dish, or even an appetizer. Let’s create these Meat Stuffed Tomatoes and turn simple ingredients into a stunning dish.

Meat Stuffed Tomatoes combine juicy, roasted tomatoes with a savory filling made from ground meat, herbs, and spices. Easy to make and perfect for any occasion, they’re a satisfying yet light dish.

An Exciting Story:

The first time I served these Meat Stuffed Tomatoes at a family dinner, they became an instant favorite. My husband loved the tender tomatoes and hearty filling, while the kids enjoyed scooping out the savory mixture. It’s now one of our go-to recipes for a comforting and healthy meal.

Why These Meat Stuffed Tomatoes?

• Fresh and Flavorful: Juicy tomatoes paired with a savory meat filling.
• Easy to Make: Simple steps with stunning results.
• Healthy and Versatile: A balanced dish that can be customized.
• Perfect for Any Meal: Serve as a main dish, side, or appetizer.
• Visually Stunning: A vibrant presentation that’s perfect for guests.

What You Need for Meat Stuffed Tomatoes

• For the Tomatoes:
  • 6 medium tomatoes (beefsteak or heirloom work well)
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
• For the Meat Filling:
  • 1 lb ground beef, turkey, or chicken
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • ½ cup cooked rice or breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ½ tsp ground cumin (optional)
  • ¼ cup chopped fresh parsley
  • Salt and pepper, to taste
  • 1 large egg, lightly beaten

How to Make Meat Stuffed Tomatoes

1. Prepare the Tomatoes:
   • Preheat your oven to 375°F (190°C).
   • Slice the tops off the tomatoes and scoop out the pulp and seeds, leaving a hollow shell. Reserve the pulp for the filling. Sprinkle the inside of the tomatoes with salt and place them upside down on a paper towel to drain excess moisture.
2. Make the Filling:
   • Heat 1 tbsp of olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened.
   • In a large bowl, combine the ground meat, cooked onion and garlic, reserved tomato pulp (chopped), rice or breadcrumbs, Parmesan cheese, oregano, paprika, cumin (if using), parsley, and the beaten egg. Season with salt and pepper. Mix until well combined.
3. Stuff the Tomatoes:
   • Place the hollowed-out tomatoes in a baking dish. Drizzle with olive oil. Spoon the meat mixture into each tomato, packing it gently but not overfilling.
4. Bake:
   • Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the filling is cooked through and the tomatoes are tender.
5. Serve:
   • Garnish with additional parsley or Parmesan cheese. Serve warm with a side salad, crusty bread, or roasted vegetables.

Tips for Meat Stuffed Tomatoes

1. Choose Firm Tomatoes: Firmer tomatoes hold their shape better during baking.
2. Customize the Filling: Add your favorite herbs, spices, or even diced vegetables to the filling.

Substitutions and Variations:

• Vegetarian Version: Replace the meat with a mixture of cooked lentils, quinoa, or chopped mushrooms.
• Cheesy Twist: Mix shredded mozzarella or feta cheese into the filling for extra richness.
• Use Bell Peppers: Substitute tomatoes with bell peppers for a colorful variation.

Make a Healthier Version:

• Use ground turkey or chicken for a leaner option.
• Replace white rice with brown rice or quinoa.
• Reduce the cheese or use a low-fat alternative.

Closing for Meat Stuffed Tomatoes:

And there you have it—Meat Stuffed Tomatoes that combine fresh, juicy tomatoes with a flavorful, savory filling. Whether you’re serving them for a weeknight dinner or a special gathering, this dish is sure to impress. Let us know how yours turn out, and don’t forget to explore more of our healthy and comforting recipes!

Frequently Asked Questions for Meat Stuffed Tomatoes

1. Can I make these ahead of time?
   Yes, assemble the stuffed tomatoes up to a day in advance and bake before serving.
2. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 3 days.
3. Can I freeze these?
   Yes, freeze assembled stuffed tomatoes before baking. Thaw and bake as directed.
4. What if my tomatoes are too soft?
   Use ramekins to support the tomatoes during baking to prevent them from collapsing.
5. Can I use canned tomatoes for the filling?
   Yes, if fresh tomato pulp is unavailable, use canned diced tomatoes.
6. What pairs well with this dish?
   Serve with a side salad, roasted vegetables, or a grain like couscous or quinoa.
7. How do I make them spicier?
   Add chopped jalapeños or a pinch of chili flakes to the filling.
8. What if I don’t have Parmesan cheese?
   Substitute with Romano, feta, or shredded cheddar cheese.
9. How do I ensure the filling is cooked through?
   Use a meat thermometer to ensure the internal temperature of the filling reaches 165°F (74°C).
10. Can I use a slow cooker?
    Yes, cook the stuffed tomatoes on low for 4-6 hours.
11. What’s a creative serving idea?
    Serve individual stuffed tomatoes on a bed of marinara sauce for an elegant presentation.
12. How do I prevent soggy tomatoes?
    Sprinkle the hollowed tomatoes with salt and let them drain before filling to reduce excess moisture.

Meat Stuffed Tomatoes Recipe

0 from 0 votes

Recipe by Alexandra

Servings

4

 

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Tomatoes:

• 6 medium 6 tomatoes (beefsteak or heirloom work well)

• 2 tbsp 2 olive oil

• ½ tsp salt

• ¼ tsp black pepper

• For the Meat Filling:

• 1 lb 1 ground beef, turkey, or chicken

• 1 small 1 onion, finely diced

• 2 cloves 2 garlic, minced

• ½ cup cooked rice or breadcrumbs

• ½ cup grated Parmesan cheese

• 1 tsp 1 dried oregano

• 1 tsp 1 paprika

• ½ tsp ground cumin (optional)

• ¼ cup chopped fresh parsley

• Salt and pepper, to taste

• 1 large 1 egg, lightly beaten

Directions

• Prepare the Tomatoes:
• Preheat your oven to 375°F (190°C).
• Slice the tops off the tomatoes and scoop out the pulp and seeds, leaving a hollow shell. Reserve the pulp for the filling. Sprinkle the inside of the tomatoes with salt and place them upside down on a paper towel to drain excess moisture.
• Make the Filling:
• Heat 1 tbsp of olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened.
• In a large bowl, combine the ground meat, cooked onion and garlic, reserved tomato pulp (chopped), rice or breadcrumbs, Parmesan cheese, oregano, paprika, cumin (if using), parsley, and the beaten egg. Season with salt and pepper. Mix until well combined.
• Stuff the Tomatoes:
• Place the hollowed-out tomatoes in a baking dish. Drizzle with olive oil. Spoon the meat mixture into each tomato, packing it gently but not overfilling.
• Bake:
• Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the filling is cooked through and the tomatoes are tender.
• Serve:
• Garnish with additional parsley or Parmesan cheese. Serve warm with a side salad, crusty bread, or roasted vegetables.

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