I love stuffed peppers, but my hubby however, doesn’t like bell peppers…so, perfect solution? Stuffed tomatoes! This recipe is actually modified from one I found on Delish.
Stuffed Tomato with Rosemary Green Beans
- 1/2 cup brown rice
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 1 1/4 pounds lean ground beef (or we used 1 pkg Morningstar Meat Crumbles)
- 1/3 cup mint leaves, chopped, plus sprigs for garnish (even if you don’t like mint, it works well in this recipe- we left off the garnish)
- 1/2 teaspoon ground cinnamon (if using Morningstar, knock this down to 1/4 tsp)
- Salt and pepper
- 6 large tomatoes
- 1 1/2 cups feta cheese, crumbled
- 1/2 cup Panko (Japanese-style bread crumbs)
- Preheat oven to 425°F. In 3-quart saucepan, cook rice as label directs.
- Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion, and cook 10 to 12 minutes or until lightly browned and tender. Stir in ground beef, half of mint, cinnamon, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 5 to 6 minutes or until beef loses its pink color throughout, breaking up meat with spatula and stirring occasionally. Stir in remaining chopped mint.
- While ground beef cooks, cut each tomato horizontally in half. With melon baller or spoon, scoop out tomato pulp; place in large bowl. Remove 1 cup tomato pulp from bowl and chop. Discard remaining pulp or save for use another day. Return chopped pulp to bowl. Add rice, feta cheese, and beef mixture; stir until well blended.
- In 15 1/2″ by 10 1/2″ jelly-roll pan, place tomato halves, cut sides up. Mound scant 1/2 cup beef filling in each tomato half; sprinkle with panko. Bake tomatoes 25 to 30 minutes or until crumbs are browned and filling is heated through. Garnish with mint sprigs.
