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Rice-Stuffed Tomatoes

I learned to put an Italian twist on my cooking after getting married since my husband is of Italian descent. I don't have many occasions to cook anymore. But when I'm expecting company, this is the dish I'll likely prepare.—Marion Amonte, Hingham, Massachusetts
  • Total Time
    Prep: 30 min. Bake: 35 min.
  • Makes
    6 servings


  • 6 large tomatoes
  • 1 pound ground beef
  • 1 cup cooked long grain rice
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 pound Swiss cheese, cut into 1/2-inch cubes


  • Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out and reserve pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Chop reserved pulp.
  • In a large skillet, cook beef until no longer pink; drain. Add the rice, parsley, basil, salt, pepper and tomato pulp; heat through. Remove from the heat; stir in cheeses.
  • Spoon into tomato shells. Place in a greased shallow baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts
1 each: 294 calories, 15g fat (8g saturated fat), 60mg cholesterol, 634mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 24g protein.

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