Do-ahead Stuffed Tomatoes

Do-ahead Stuffed Tomatoes
Servings: 8 Prep 15 mins Bake 325°F 30 mins Cook 20 mins


  • 1 1/4 pounds ground beef
  • 3/4 cup chopped onion
  • 3/4 cup uncooked white rice
  • 1 small sweet green pepper, chopped
  • 3/4 cup raisins
  • 1/4 cup pine nuts
  • 1 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons chopped fresh parsley
  • 1 1/4 cups water
  • 8 medium-ripe tomatoes (about 10 ounces each)
  • 2 tablespoons plus 2 teaspoons packed brown sugar

Make It

1. Heat oven to 325 degrees F.

2. Saute beef and onion in a large nonstick skillet over medium heat until beef loses red color, 6 to 8 minutes. Add rice and sweet green pepper; cook about 3 minutes. Stir in raisins, pine nuts, cinnamon, 1 teaspoon salt, 1/4 teaspoon black pepper and 3 tablespoons parsley; cook for 1 minute.

3. Stir in 1-1/4 cups of the water. Bring to a simmer; cover and simmer for about 15 minutes or until rice is tender. Add additional 1/4 cup water if mixture becomes too dry during cooking.

4. Meanwhile, cut off tops from tomatoes; scoop out pulp and reserve.

5. Sprinkle inside of each tomato with 1 teaspoon brown sugar. Fill each tomato with about 1/2 to 3/4 cup of the stuffing. Place tops back on tomatoes; place in 13 x 9 x 2-inch baking dish.

6. Place reserved pulp in food processor or blender. Add remaining salt and pepper. Puree. Pour around tomatoes in baking dish.

7. Bake, uncovered, in 325 degrees F oven 30 minutes, until heated through. (This can be made a day ahead, refrigerated, and reheated.)

8. To serve, arrange tomatoes on large serving dish. Add remaining parsley to cooking liquid in baking dish. Pour around the tomatoes.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 305, Fat, total (g): 7, chol. (mg): 49, sat. fat (g): 2, carb. (g): 49, fiber (g): 4, pro. (g): 21, sodium (mg): 587, Percent Daily Values are based on a 2,000 calorie diet.