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
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Cut tops from tomatoes and scoop out the pulp; transfer pulp to a bowl and chop. Reserve tops of tomatoes.
Bring water to a boil in a saucepan, pour in the rice, and cover pan; let stand until rice absorbs water, about 5 minutes.
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.
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.
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.
Pour tomato juice over filled tomatoes for extra juiciness.
Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.