Rice and Beef Stuffed Tomatoes

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 clove Garlic
  • 7 Tomatoes, large
  • 1 Yellow onion, medium

• Condiments

  • 2 15 oz can Tomato sauce

• Pasta & Grains

  • 1 cup Rice, cooked

• Baking & Spices

  • 1 Black pepper, ground
  • 1 pinch Garlic salt

• Drinks

  • 1 6 oz can Tomato juice

• Liquids

  • 1 cup Water

Found on reallytasty.recipes

Description

Directions

• Preheat your oven to 350 degrees F (175 degrees C).
• Grease a 13x9-inch baking dish.
• Slice the tops off the tomatoes and remove the pulp inside. Place the pulp in a separate bowl and chop thoroughly. Put the tomato tops to one side. Boil water in a large saucepan and add the rice. Cover the pan and allow to stand for five minutes, so that the rice absorbs the water.
• Place a large skillet (frying pan) on medium heat and add in the beef. Stir for about six minutes until the beef turns brown all over, then drain the pan and discard the beef.
• Mix the cooked rice, garlic, onion, salt and black pepper into the beef, together with the tomato pulp and tomato sauce. Heat the mixture until it boils, then reduce the heat and simmer for about ten minutes until it thickens.
• Place the hollowed-out tomatoes into the prepared baking dish. Spoon the beef mixture into the tomatoes, spreading evenly between them. The replace the tomato tops on top of the filled tomatoes. Pour the tomato juice over the tomatoes.
• Bake for about 20 minutes until hot and tender.

Nutrition