Stuffed Tomatoes with Golden Crumb Topping

Serving Size: Serving Size not available for this recipe

Yield: 4 servings

Servings: 4

Active Time: 30 minutes

Total Time: 1 hour

Stuffed tomatoes are classic comfort food. Serve with a mixed green salad studded with garden-fresh vegetables. For vegetarians, omit the beef or turkey.


  • 4 ounces 90%-lean ground beef or 93%-lean ground turkey
  • 1 cup cooked brown rice or 1/2 cup instant brown rice
  • 4 large ripe but firm tomatoes (about 8 ounces each)
  • ½ teaspoon kosher salt, divided
  • Freshly ground pepper to taste
  • ½ cup petite green peas (cooked, if fresh; thawed, but not cooked, if frozen)
  • ¼ cup minced red onion
  • ½ cup grated Parmigiano-Reggiano cheese, divided
  • 1 tablespoon minced flat-leaf parsley
  • 1 cup breadcrumbs made from day-old whole-wheat bread
  • 2 tablespoons extra-virgin olive oil
  • 1 small clove garlic, minced


  1. Preheat oven to 350° F. Coat an 8-inch-square baking dish with cooking spray.
  2. Cook ground beef or turkey in a small skillet over medium-high heat, crumbling with a spoon, until brown and cooked through, 1 to 2 minutes. Transfer to a large bowl.
  3. If using cooked rice, go to Step 4. To prepare instant brown rice, bring 1/2 cup water to a boil in a small saucepan. Stir in rice, return to a boil, reduce heat to low, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
  4. Add cooked rice to the bowl with the meat.
  5. Meanwhile, slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. (Reserve the remaining pulp for another use; see Kitchen Tips.) Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.
  6. Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.
  7. Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 25 to 30 minutes. Serve immediately.


How To:

  • To make fresh breadcrumbs, trim off any tough crusts and tear or cut the bread into pieces. Process in a food processor until coarse or fine crumbs form. Use right away or freeze in an airtight container for up to 6 months. Thaw before using. One slice of bread makes about 1/2 cup fresh coarse breadcrumbs.


Per serving

355 Calories, Total Fat: 16 g, Saturated Fat: 5 g, Cholesterol: 35 mg, Carbohydrates: 33 g, Fiber: 6 g, Protein: 21 g, Sodium: 687 mg, Potassium: 694 mg, Folate: 58 mcg, Calcium: 252 mg

Carbohydrate Servings: 2

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