Easy ground beef stuffed tomatoes recipe, the tomatoes stuffed with ground beef meat, aromatic herbs and lots of goodies, baked for 30 minutes, an always flavorful and comforting homemade meal, delicious!
This is a rather advantageous recipe as you can make it with the ripest and cheapest tomatoes and you can double the stuffing by mixing it with your favorite goodies. For instance, you can add sweet corn, zucchini, mushrooms etc. Also you can vary the flavors by adding different aromatic herbs.
I make beef stuffed tomatoes very often and it is always a success with my family, in general I serve it with rice.
The meat for the stuffing can be pork, chicken or a mix of beef and pork for instance. It’s also a great way to make a second meal out of leftover meat, a good idea for recycling turkey leftovers after Thanksgiving…
Stuffed tomatoes freeze perfectly, you can double the recipe and freeze half in a lidded plastic container or freeze the leftovers.
This time I made my stuffed tomatoes using the big beef tomato variety, the big beef being a rather large tomato, one was enough for me, my husband and son had 1 1/2. Still I generally count two tomatoes per person.
If you're looking for weekday dinner ideas, you might be interested by my Beef Bacon Roll Ups or my Breaded Whiting Fillets, click on my "Weekday Dinners" tag for more propositions and if you plan to entertain check my "Special Occasion Dinners".
8 tomatoes “big beef” or large tomatoes
21 oz. (1.32 pound) (600 g.) ground beef
3 slices of bread, crust removed
3 or 4 tbsp. milk
3.5 oz. (100 g.) bacon strips, coarsely chopped
2 shallots, chopped
1 garlic clove, crushed
1 tbsp. mustard
1 tbsp. parsley, chopped
1 tsp. thyme and/or basil, chopped
1 1/2 tsp salt
1 tsp pepper
1/4 tsp. Cayenne pepper
1/2 cup white wine
Some olive oil for cooking
Cut the top of the tomatoes (the lids) and set them aside for later use, with a teaspoon scoop the pulp and seeds out and set aside in a bowl, arrange the tomatoes into a lightly oiled baking pan
Into a large bowl, add the bread, drizzle the milk, crush with a fork until completely moist and disintegrated
Add the meat and all other ingredients except the wine, mix until everything is well distributed, I like to mix by hand with a glove on, cook a tbsp. of stuffing into microwave, taste and adjust seasoning if needed
Pre-heat your oven at 400° F (200°C)
Fill evenly all the tomatoes with the stuffing, distribute some of the tomato pulp around the stuffed tomatoes, try not to add any seeds and juice: the pulp and tomatoes will release a lot of their water already, sprinkle additional salt and pepper all around the pan, drizzle the white wine
Into the oven for 25 minutes, then cover each tomato with a top and bake for an additional 25 minutes
You may use the released water as a base for your next soup or for a sauce
Serve with rice
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