Baked Stuffed Tomates

Tomatoes

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!

 

 

Tomatoes2

TomatesPanTomates3

INGREDIENTS:

6 medium tomatoes

1 – 2 teaspoons olive oil
½ pound ground beef, turkey or pork

½ cup chopped onions

1 – 2 clove(s) pressed garlic
1 teaspoon chili powder
½ teaspoon salt ½ teaspoon pepper
¼ teaspoon dried oregano
½ cup rice
2 tablespoons water

DIRECTIONS:

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.

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