An unmissable French classic that combines plump, tender tomatoes with a savory filling of seasoned ground beef and rice. This generous and comforting dish will delight the whole family and is easily prepared for a weeknight dinner or a leisurely family Sunday meal.
⏱️70 min
📊Easy
👥4 servings
🍽️Main
familybudget-friendly
Ingredients
8 piècesround, meaty tomatoes
500 gground beef
150 gwhite rice
2 piècesonions
3 goussesgarlic
4 cuillères à soupeolive oil
20 gfresh parsley
100 ggrated cheese
1 à goûtsalt and pepper
250 mlchicken broth
Instructions
1PREPARE THE TOMATOES: Wash the tomatoes, then carefully cut off the top with a sharp knife. Using a small spoon, gently hollow out the insides of the tomatoes without piercing the walls. Reserve the pulp in a bowl. Lightly salt the inside of the empty tomatoes and let them rest for 5 minutes to release moisture, which will prevent them from becoming too watery during cooking.
2PREPARE THE FILLING: Finely chop the onions and mince the garlic. In a sauté pan, heat 3 tablespoons of olive oil over medium heat. Add the onions and garlic, then cook for 3 to 4 minutes, stirring regularly, until they become translucent and fragrant. This step builds the foundational flavors of your filling.
3COOK THE MEAT: Increase the heat to medium-high and add the ground beef to the pan. Break it up with a wooden spoon and cook for 8 to 10 minutes until well browned with no pink remaining. Drain off excess fat if necessary. The meat should be deeply colored, a sign that it has developed rich flavors.
4ADD THE RICE AND SEASONINGS: Pour the uncooked white rice into the mixture and stir well for 2 minutes so it is coated with the fat and begins to lightly brown. Add the reserved tomato pulp, fresh chopped parsley, salt, and pepper. Pour in the hot chicken broth and bring to a boil, then reduce the heat to low, cover the pan, and simmer for 20 minutes until the rice is tender and has absorbed all the liquid.
5STUFF THE TOMATOES: Preheat the oven to 200°C (thermostat 6-7). Once the rice is cooked, remove from heat and let cool for 5 minutes. Generously fill each hollowed tomato with the rice and meat mixture, pressing gently with a spoon to pack it in to the rim. Sprinkle grated cheese on top of each stuffed tomato.
6BAKE IN THE OVEN: Arrange the stuffed tomatoes side by side in a lightly oiled baking dish. Pour a glass of water into the bottom of the dish to prevent the tomatoes from drying out, then bake for 20 to 25 minutes. The tomatoes should be well browned on top with the cheese gratinating slightly, the skin should begin to wrinkle slightly but the tomatoes should not collapse completely. The final texture should remain tender. Serve hot, directly in the baking dish.
Stuffed Tomatoes with Ground Beef and Rice | Mijotia