Stuffed Tomatoes

Muna Escobar


My family loves these Stuffed Tomatoes over rice and with an extra sprinkling of cheese on top.

pinch tips: How to Use a Meat Thermometer


8 large
1 lb
ground beef or turkey
green pepper: half minced & half cut into chunks
onion: half minced & half cut into chunks
3 c
shredded cheese of choice
4-5 tsp
chicken boullion powder
salt, pepper, seasoning salt & garlic powder to taste

Directions Step-By-Step

Wash the tomatoes. Cut off a 3" or so piece from the rounded side of the tomato which would be the opposite side of where the stem used to be. Don't discard them & keep the cut piece along side of the tomato it was cut from to be used as a cap to hold in the filling. (If you would like you can go through the process of removing the skin from tomatoes.)
With a spoon scoop out the insides of tomatoes placing it all in a blender.
Set the tomato shells & caps aside.
Brown the ground beef or turkey, breaking it up and adding the minced green pepper, onion, pepper, seasoning salt & garlic powder to taste.
Place the meat mixture in a bowl and allow to to cool.
To the meat mixture add the 3 cups of cheese & combine.
Use this mixture to stuff the tomatoes. Place the caps on the tomatoes pressing it into the tomato so it will stay in place.
Set the stuffed tomatoes in a large pot trying to keep them all in one layer on the bottom of the pot.
To the blender, along with the tomato pulp, add the pieces of onion, green pepper, chicken boullion, salt, pepper & garlic powder to taste. Blend it well. If it is too thick you can add 1/2-1 cup of water.
Pour this mixture over the tomatoes in the pot.
Bring to a boil, then simmer, covered until the tomatoes are tender.
Serve tomato with some of the juice over rice.

About this Recipe

Course/Dish: Beef
Other Tag: Healthy