This year we have a bumper crop of tomatoes. Instead of the six medium tomatoes in this recipe, I’ve been using three extremely large beefsteak tomatoes. Enjoy!
6 medium tomatoes
1 – 2 teaspoons olive oil
½ pound ground beef, turkey or pork
½ cup chopped onions
1 teaspoon chili powder
½ teaspoon salt ½ teaspoon pepper
½ cup rice
2 tablespoons water
1. Cut a thin slice off the top of each tomato, leaving a ½ inch thick shell. Scoop out and reserve the pulp. Invert tomatoes onto paper towels to drain.
2. Meanwhile, in a skillet, brown beef in olive oil with onions and pressed garlic; drain. Add tomato pulp, rice, chili powder, oregano, salt and pepper and bring to a boil. Reduce heat, stirring occasionally; simmer 45 to 50 minutes or until slightly thickened and rice is cooked.
3. Stuff tomatoes and place in a greased baking dish. Add water to baking dish. Bake, uncovered at 375 degrees F for 20 to 25 minutes.