Mediterranean Tomatoes-Stuffed

READY IN: 1hr 25mins
Recipe by Sharon123

A nice twist on an old favorite! Adapted from the California tomato site. This is good without the meat too.

Top Review by echo echo

I made this with just a couple variations: I used dried instead of fresh dill because that's what I had on hand. I didn't salt the tomatoes before inverting & draining, so I let them drain a bit longer, about 1/2 hr. I also used no-salt-added chicken broth. I already had left-over rice on hand, so I used that and added it before step 16. And I forgot to save the lids to put back on the tomatoes but it didn't seem to matter. It was still really, really good--a keeper!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Cut tops off of tomatoes about 1/2-3/4" down from top.
  3. Save for “lids”.
  4. Using a spoon, scoop out insides of tomatoes, leaving outer layer intact.
  5. Discard insides, or you can discard seeds, and save pulp for use in filling if desired.
  6. Sprinkle inside of tomatoes with salt, and invert onto rack to drain.
  7. This will make the tomatoes firmer for baking.
  8. Let sit inverted while you prepare filling, at least 20 minutes.
  9. To prepare filling:.
  10. Over high heat brown beef and onions in olive oil and cook until golden brown, 8-10 minutes.
  11. Add next set of ingredients (red bell pepper through cayenne pepper) and stir. Let cook 2 minutes.
  12. Add remaining ingredients and bring to a boil.
  13. Stir then reduce heat to simmer, and cover.
  14. Let cook for 10-15 minutes until liquid is just absorbed.
  15. Rice will still be a little chewy.
  16. Stuff hollowed out tomatoes with about 1/2 cup of filling each, mounding slightly on top.
  17. Place in large baking dish, the tomatoes should just touch each other in the pan.
  18. Place tomato top "lids" back on tomatoes.
  19. Cover with foil and place in pre-heated oven.
  20. Bake for 30-40 minutes until hot throughout, but tomatoes should still hold their shape.

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