Welcome back to the blog!
Today there’s a recipe for stuffed tomatoes. Growing up, we used to have stuffed peppers all the time. I loved the filling, but not the pepper. Now, my body can’t even seem to process peppers. So, I decided to try to use a tomato instead and it worked!
Cut the top part out of the tomato like you would cut the top off a pumpkin. Then scoop out the insides. Be sure to use a pretty large tomato. The recipe calls for 6 large peppers. I used 8 medium tomatoes.
1.5 lbs ground beef
1 small onion, chopped
1/4 cup Minute rice
1 (15 oz) can of tomato sauce
salt/pepper/Italian seasoning/garlic to taste
Brown the ground beef with the onion then add rice, seasoning, and tomato sauce to the mixture. I like to leave some sauce out to the side so I can top my stuffed tomatoes with it before I put them in the oven.
Fill and top the tomatoes then bake at 350 – 375 for 20-30 minutes or until the skin starts peeling off of the tomatoes.
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