Lovely Ground Beef Stuffed Tomatoes With Parmesan Crumb Crust

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

Gretel Shaw

This ground beef stuffed tomatoes with parmesan crumb crust recipe is guaranteed to fill you up and satisfy your craving for something savory.Edit Snippet

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer

Cuisine American

Servings 4 people

Calories 485 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 ounces ground beef (minced beef) - lean
• 4 medium tomatoes - ripe
• 1 cup brown rice - cooked
•  
  ½ cup green peas - frozen and thawed
• 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

Instructions

 

• 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.

Nutrition

Calories: 485kcalCarbohydrates: 66gProtein: 19gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 29mgSodium: 736mgPotassium: 653mgFiber: 6gSugar: 6gVitamin A: 1356IUVitamin C: 26mgCalcium: 201mgIron: 4mg

How did this recipe turn out for you?We’re eager to hear your thoughts!