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Perfect Kosher Beef and Rice Stuffed Tomatoes Recipe

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: broth, paprika. Pesach recipes and menu planner

Meat (Fleishig)

Stuffed tomatoes are a summer favorite when tomatoes are at their peak. Large tomatoes are hollowed out and filled with ground beef, rice, onion, garlic, dill, parsley, paprika and cumin, then baked until tender.

Choosing and Preparing Tomatoes

Choose tomatoes that are ripe but still firm enough to hold their shape in the oven. Slice off the tops, scoop out the insides with a spoon, and chop the pulp to add to the filling or the baking dish. Salt the insides and turn them upside down to drain for 15 minutes. Don’t overstuff them; the rice expands as it cooks.

Kosher Notes

This is a meat (fleishig) recipe. Use kosher beef broth. Extra filling makes a good side dish baked separately.

Leftovers

Leftovers keep for 3 days and reheat in a 350°F oven in 15 minutes.

Perfect Kosher Beef and Rice Stuffed Tomatoes Recipe
These kosher beef and rice stuffed tomatoes combine seasoned ground beef with herbs and rice, baked inside beautiful ripe tomatoes for a complete and satisfying meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 large ripe tomatoes about 8 oz each
  • 1 lb ground beef 80/20 blend works best
  • 3/4 cup long grain white rice uncooked
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 1/2 cups beef broth kosher
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • 2 tbsp olive oil
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp paprika
  • 1/4 tsp ground cumin

What I use for this recipe

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Method
 

  1. Preheat oven to 375°F. Cut the tops off the tomatoes and scoop out the pulp and seeds, leaving about 1/2 inch of flesh. Reserve 1/2 cup of the tomato pulp, chopping it finely. Salt the inside of the tomato shells and turn them upside down on paper towels to drain for 15 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Remove beef to a plate and set aside.
  3. In the same skillet, add the diced onion and cook until softened, about 4 minutes. Add garlic and cook for another minute until fragrant.
  4. Add the rice to the skillet and stir to coat with the onion mixture. Add 1 cup of the beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. The rice should be partially cooked but still firm.
  5. Remove the rice from heat and stir in the cooked beef, reserved chopped tomato pulp, dill, parsley, salt, pepper, paprika, and cumin. Mix well to combine.
  6. Pat the tomato shells dry and arrange them in a baking dish. Stuff each tomato with the beef and rice mixture, mounding it slightly on top.
  7. Pour the remaining 1/2 cup of beef broth into the bottom of the baking dish around the tomatoes. Cover with foil and bake for 35-40 minutes, until the tomatoes are tender and the rice is fully cooked.
  8. Remove foil for the last 10 minutes of baking to allow the tops to brown slightly. Let rest for 5 minutes before serving.

Notes

Choose tomatoes that are ripe but still firm enough to hold their shape. If your tomatoes are very large, you may have extra filling, which makes a great side dish. Leftover stuffed tomatoes keep well in the refrigerator for 3 days and can be reheated in a 350°F oven for 15 minutes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 420mg 18%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 20g 40%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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