Introduction
Oven-baked stuffed tomatoes are a comforting, colorful and family-friendly dish. Juicy tomatoes are filled with a flavorful mixture of seasoned ground beef, rice, onion and herbs, then baked until the tomatoes become tender and the filling is beautifully cooked.
Origin
Stuffed vegetables are found in many Mediterranean cuisines, where tomatoes, peppers, zucchini and other vegetables are commonly filled with meat, rice, herbs or vegetables. This recipe is a simple oven-baked version that can easily be adapted to local ingredients and family preferences.
Cultural Significance
Stuffed vegetables are often associated with home cooking and family meals. They are especially popular because they turn simple seasonal vegetables into a generous and satisfying main dish.
Ingredients – Serves 4 to 6
For the tomatoes
- 6 large, ripe but firm tomatoes
- 400 g ground beef
- 120 g cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 egg
- 2 tablespoons chopped parsley
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and black pepper
For the baking dish
- 2 tablespoons olive oil
- 100 ml water or vegetable stock
- A few sprigs of thyme or parsley
Optional additions
- 50 g grated cheese
- A small zucchini, finely diced
- A few chopped olives
- Fresh basil
- A pinch of chili flakes
- A little tomato pulp added to the filling
Tips for Success
- Choose tomatoes that are ripe but firm enough to hold their shape.
- Do not overfill them, as the filling expands slightly during cooking.
- Drain excess tomato juice so the filling doesn’t become watery.
- Let the cooked rice cool before mixing it with the raw beef.
- Bake until the tomatoes are tender and the beef is completely cooked.
Instructions
- Prepare the tomatoes
Wash the tomatoes and cut off the tops. Carefully scoop out the flesh and seeds with a spoon, keeping the tomato shells intact. - Prepare the filling
Finely chop the tomato pulp and drain some of its liquid. In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, parsley, paprika, cumin, salt and pepper. - Stuff the tomatoes
Mix everything thoroughly. Fill each tomato with the preparation, leaving a little space at the top. - Prepare the dish
Place the stuffed tomatoes in a lightly oiled baking dish. Add a little water or stock to the bottom of the dish and drizzle a small amount of olive oil over the tomatoes. - Bake
Bake in a preheated oven at 180°C (350°F) for approximately 40–50 minutes, until the tomatoes are tender and the beef filling is thoroughly cooked. - Optional cheese topping
If desired, sprinkle grated cheese over the tomatoes during the last 10 minutes of cooking and return them to the oven until lightly golden. - Rest and serve
Let the tomatoes rest for 5 minutes before serving. Finish with fresh parsley or basil.
Description
The tomatoes become tender and juicy in the oven while the beef and rice filling develops a rich, savory flavor. The herbs and spices add warmth without overpowering the natural sweetness of the tomatoes.
Nutritional Information
This dish provides protein from the beef and egg, carbohydrates from the rice, and fiber and various vitamins and minerals from the tomatoes and other vegetables. The exact nutritional values depend on the type of ground beef, amount of oil and optional ingredients used.
Healthy Indulgence
You can keep the dish delicious without making it overly heavy by using leaner ground beef, plenty of tomatoes and vegetables, and a moderate amount of cheese. Pair it with a simple green salad for a balanced meal.
Conclusion
These oven-baked stuffed tomatoes are an easy way to create a generous homemade meal from simple ingredients. They’re flavorful, colorful and ideal for sharing with family or friends.
Recommendations
Serve them warm with a fresh salad, roasted vegetables or a small portion of bread. For variety, replace part of the beef with lentils or finely chopped vegetables, or experiment with different herbs and spices.