Ground beef and tomatoes always seem to go well together, so stuffing the meat inside the tomato is a perfect combination. What makes this ground beef stuffed tomatoes recipe stand out is the use of breadcrumbs and parmesan cheese to create a crusted lid that keeps the beef inside the tomato.
Lovely Ground Beef Stuffed Tomatoes With Parmesan Crumb Crust
- 4 ounces ground beef (minced beef) - lean
- 4 medium tomatoes - ripe
- 1 cup brown rice - cooked
- ½ teaspoon salt
- ¼ cup red onion - minced
- 1 tablespoon parsley - minced
- ½ cup Parmesan cheese - grated
- 2 tablespoons olive oil - extra-virgin
- 1 clove garlic - minced
- 1 cup breadcrumbs
- Preheat oven to 350 degrees Fahrenheit. Grease up an 8-inch baking dish.
- Cook ground beef over medium heat in a skillet, making sure to break the meat apart while it’s cooking thoroughly. Place cooked meat in a bowl and mix through the cooked rice, and set aside.
- Slice tops off the tomatoes and remove the core before scooping out the inside of each tomato and seasoning the inside of each with some salt and pepper.
- Chop up enough pulp to create 1/2 cup of pulp and stir through the rice/beef mixture.
- Add onion, peas, 1/4 cup of Parmesan cheese, 1/4 teaspoon of salt, pepper and parsley to the beef/rice mix and stir through.
- Distribute the mixture evenly between each of the tomatoes and place them in the baking dish. Combine remaining cheese (1/4 cup), oil, breadcrumbs and garlic in a small bowl. Spread the mixture across the top of each tomato.
- Bake tomatoes for around half an hour, looking for the crumbs to be golden and the tomatoes to be soft.
- This dish works well with a garden salad or even a cold pasta or potato salad.