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Beefsteak Tomato Magic: Savory Stuffed Goodness🍅

beefsteak tomato
Cooking Method ,
Cuisine ,
Courses ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins
Servings 4
Calories 250
Best Season Suitable throughout the year
Description

Beefsteak Tomato Feast: A Flavor-Packed Meal

beefsteak tomato1

beefsteak tomato

Stuffed tomatoes are a flavorful, hearty, and visually appealing dish that combines the freshness of ripe beefsteak tomatoes with a savory, well-seasoned filling. This recipe is a perfect blend of textures and flavors, making it a delightful meal for lunch, dinner, or even as a side dish. The filling consists of ground beef, rice or quinoa, aromatic herbs, and cheese, creating a wholesome and satisfying dish. The combination of ingredients provides a rich umami taste with a balance of acidity from the tomatoes and the creamy, melted cheese on top.

This dish is incredibly versatile and can be easily adapted to suit different dietary preferences. For a vegetarian option, the ground beef can be replaced with mushrooms, lentils, or chickpeas. For a spicier version, you can add red pepper flakes or finely chopped jalapeños. Using quinoa instead of rice makes it a protein-packed, gluten-free meal that is perfect for those following a healthier diet.

Baking enhances the natural sweetness of the tomatoes while allowing the flavors of the filling to meld beautifully. The juicy tomatoes contrast with the hearty stuffing, creating a comforting yet light meal. This recipe is easy to make, requiring minimal preparation while delivering maximum flavor. Whether served on its own or paired with a fresh salad or crusty bread, stuffed tomatoes are sure to impress your family and guests.

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Ingredients
  • 4 large beefsteak tomatoes
  • 1/2 cup cooked rice (or quinoa for a healthier option)
  • 1/2 lb (225g) ground beef (or turkey for a leaner option)
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/4 cup shredded mozzarella cheese (for topping)
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley, chopped
Instructions

    1. Preheat Oven

      • Preheat your oven to 375°F (190°C).

    2. Prepare the Tomatoes

      • Slice the tops off the tomatoes and set them aside.
      • Scoop out the insides with a spoon, leaving a thick shell.
      • Chop the scooped-out pulp and set aside.

    3. Cook the Filling

      • Heat olive oil in a pan over medium heat.
      • Add chopped onion and garlic, sauté until fragrant (about 2 minutes).
      • Add ground beef, breaking it apart, and cook until browned (about 5 minutes).
      • Stir in the chopped tomato pulp, cooked rice (or quinoa), salt, black pepper, oregano, and paprika.
      • Simmer for 5 minutes until the mixture thickens.
      • Remove from heat and mix in Parmesan cheese and parsley.

    4. Stuff the Tomatoes

      • Fill each tomato with the prepared mixture.
      • Sprinkle shredded mozzarella on top.
      • Place the tomatoes in a baking dish and cover with the tomato tops.

    5. Bake

      • Drizzle a little olive oil over the tomatoes.
      • Bake for 25-30 minutes until the tomatoes are tender and the cheese is melted.

    6. Serve

      • Let cool slightly before serving.
      • Garnish with extra parsley if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 4g20%
Cholesterol 35mg12%
Sodium 320mg14%
Total Carbohydrate 22g8%
Dietary Fiber 4g16%
Sugars 5g
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For a Vegetarian Version: Use quinoa instead of ground beef and add mushrooms or chickpeas.
  • Make it Spicy: Add a pinch of red pepper flakes or chopped jalapeños.
  • For Extra Flavor: Add a tablespoon of tomato paste to the filling mixture.
  • Storage: Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
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