Ingredients
Method
- 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.
- 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.
- In the same skillet, add the diced onion and cook until softened, about 4 minutes. Add garlic and cook for another minute until fragrant.
- 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.
- 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.
- 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.
- 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.
- 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.