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Ingredients
| red tomatoes: 6 |
| ground beef: 0.5 lb |
| chili powder: 1 tsp |
| granulated sugar: 1 tsp |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| dried oregano (ground): 1/4 tsp |
| instant rice: 2 cups |
| bread crumbs: 1/2 cup |
| salted butter: 2 Tbl (or margarine//melted) |
| water: 2 Tbl |
Baked Stuffed Tomatoes
Credit: AllRecipes
User rating:
"Bertille Cooper of St. Inigoes, Maryland says, 'My family loves these tasty garden 'containers' filled with rice and ground beef.'"
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Prep Time
65 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
Directions
- Cut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
- Meanwhile, in a skillet, brown beef; drain. Add tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45 to 50 minutes or until slightly thickened, stirring occasionally. Add rice; mix well. Simmer 5 to 6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until crumbs are lightly browned.