Ground Beef Stuffed Tomatoes with Parmesan Crumb Crust
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
Equipment
10-inch non-stick skillet
8-inch (20cm) baking dish
Large mixing bowl
Small mixing bowl
Sharp paring knife
Spoon or melon baller (for scooping tomatoes)
Instant-read thermometer
Ingredients
1 pound ground beef (minced beef) - lean, 450g — also called minced beef
4 medium tomatoes - ripe
1 cup brown rice - cooked, 185g / 6.5oz- ½ cup green peas - frozen and thawed, 75g / 2.5oz
½ teaspoon salt
1 pinch ground black pepper - freshly ground ; to taste
¼ cup red onion - minced, 40g / 1.5oz
1 tablespoon parsley - minced
½ cup Parmesan cheese - grated, 50g / 1.75oz
2 tablespoons olive oil - extra-virgin, 30ml
1 clove garlic - minced
1 cup breadcrumbs - 60g / 2oz
Instructions
- Preheat oven to 350°F / 175°C (180°C fan-forced). Lightly grease an 8-inch (20cm) baking dish.
- Cook ground beef over medium heat in a skillet for 5–7 minutes, breaking the meat into small crumbles with a wooden spoon until fully browned and cooked through (internal temperature 160°F / 71°C). Drain any excess fat. Transfer the cooked beef to a large bowl and stir through the cooked brown rice. Set aside.1 pound ground beef (minced beef), 1 cup brown rice
- Slice the tops off the tomatoes (about ½ inch / 1cm down). Use a spoon or melon baller to scoop out the seeds and pulp, leaving a shell about ¼ inch (6mm) thick. Season the inside of each tomato with a pinch of salt and pepper. Reserve the scooped pulp.4 medium tomatoes, 1/2 teaspoon salt, 1 pinch ground black pepper
- Chop up enough pulp to create 1/2 cup of pulp and stir through the rice/beef mixture.4 medium tomatoes
- 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.1/4 cup red onion, 1/2 cup green peas, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, 1 pinch ground black pepper, 1 tablespoon parsley
- 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.4 medium tomatoes, 1/2 cup Parmesan cheese, 2 tablespoons olive oil, 1 cup breadcrumbs, 1 clove garlic
- Bake uncovered for 25–30 minutes until the breadcrumb topping is golden brown and the tomato shells are tender but still hold their shape.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 325°F / 165°C oven for 12–15 minutes to keep the crumb topping crisp. Microwave works at 50% power for 90 seconds but the topping will soften.
Make-ahead: Assemble stuffed tomatoes up to 24 hours ahead and refrigerate covered without the crumb topping. Add the Parmesan breadcrumb mixture just before baking to prevent sogginess.
Substitutions: Swap brown rice for white rice, couscous, or quinoa (same quantity, fully cooked). Ground turkey or ground lamb work in place of beef. Swap breadcrumbs for panko for an extra-crispy crust.
Pro tip: Stirring ½ cup of chopped tomato pulp into the filling keeps the stuffing moist inside the tomato shell without making it soggy — don't skip this step.
Not freezer-friendly: The tomato walls turn watery and the crumb crust loses all texture after thawing. Make only what you'll eat within a few days.
Serving suggestion: This dish works well with a garden salad, a cold pasta salad, or a potato salad.
Nutrition
Serving: 1servingCalories: 793kcalCarbohydrates: 78gProtein: 38gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 91mgSodium: 796mgPotassium: 1066mgFiber: 11gSugar: 7gVitamin A: 1254IUVitamin C: 20mgCalcium: 227mgIron: 6mg
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