Rice and Beef Stuffed Tomatoes

Rice and Beef Stuffed Tomatoes
Rice and Beef Stuffed Tomatoes might be a good recipe to expand your side dish collection. This gluten free and dairy free recipe serves 7. One serving contains 194 calories, 18g of protein, and 4g of fat. A mixture of ground pepper, instant rice, ground beef, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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OvenOven
2
Cut tops from tomatoes and scoop out the pulp; transfer pulp to a bowl and chop. Reserve tops of tomatoes.
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TomatoTomato
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BowlBowl
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.
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RiceRice
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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.
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5
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.
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Black PepperBlack Pepper
Tomato SauceTomato Sauce
Cooked RiceCooked Rice
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Ground BeefGround Beef
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TomatoTomato
OnionOnion
6
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.
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7
Pour tomato juice over filled tomatoes for extra juiciness.
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TomatoTomato
8
Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.
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DifficultyHard
Ready In55 m.
Servings7
Health Score15
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