Perfect Kosher Beef and Rice Stuffed Tomatoes Recipe

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Every summer when the tomatoes get big and beautiful at the farmer’s market, I start thinking about stuffed tomatoes. This version uses ground beef and rice with plenty of herbs, and it’s become one of my family’s favorite ways to use those gorgeous late-season tomatoes that are almost too pretty to eat.

Choosing the Right Tomatoes for Stuffing

I learned to make stuffed tomatoes from my grandmother, who always said the secret was in choosing the right tomatoes and not overstuffing them. You want large, firm tomatoes that can hold their shape during baking. The filling should be moist but not soggy, seasoned well, and cooked just enough so everything melds together without turning mushy.

The Secret to Perfect Beef and Rice Filling

What makes this kosher version work so well is using beef broth instead of chicken stock (keeping it all in the meat category), and adding plenty of fresh herbs like dill and parsley. I brown the beef first to get some good flavor, then mix it with partially cooked rice so it finishes cooking inside the tomato. The key is not cooking the rice completely before stuffing because it’ll continue cooking in the oven.

These stuffed tomatoes make a complete meal on their own, but I often serve them with a simple green salad and some crusty bread. They’re perfect for Shabbat dinner or when you want something that looks impressive but isn’t too fussy to make.

Perfect Kosher Beef and Rice Stuffed Tomatoes Recipe - Jewish recipe
Every summer when the tomatoes get big and beautiful at the farmer's market, I start thinking about stuffed tomatoes. This version uses ground beef and rice with plenty of herbs, and it's become one of my family's favorite ways to use those gorgeous late-season tomatoes that are almost too pretty to eat. I learned to make stuffed tomatoes from my grandmother, who always said the secret was in choosing the right tomatoes and not overstuffing them. You want large, firm tomatoes that can hold their shape during baking. The filling should be moist but not soggy, seasoned well, and cooked just enough so everything melds together without turning mushy. What makes this kosher version work so well is using beef broth instead of chicken stock (keeping it all in the meat category), and adding plenty of fresh herbs like dill and parsley. I brown the beef first to get some good flavor, then mix it with partially cooked rice so it finishes cooking inside the tomato. The key is not cooking the rice completely before stuffing because it'll continue cooking in the oven. These stuffed tomatoes make a complete meal on their own, but I often serve them with a simple green salad and some crusty bread. They're perfect for Shabbat dinner or when you want something that looks impressive but isn't too fussy to make.
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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

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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