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Stuffed Tomatoes

Ingredients
  Tomatoes 8
  Ground chuck 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned tomatoes 20 Ounce (1 No.2 Can)
  Parsley flakes 1 Teaspoon
  Dried mint 1 Teaspoon
  Salt 1 Teaspoon
  Rice 1⁄2 Cup (8 tbs)
  Brown sugar 1 Tablespoon
Directions

Cut the tops from tomatoes and reserve.
Remove pulp from tomatoes.
Invert tomato shells to drain.
Brown the beef and onion in a skillet.
Add remaining ingredients and bring to a boil.
Fill tomatoes with beef mixture and replace reserved tops.
Place in a baking dish.
Bake at 350 degrees for 1 hour or until rice is tender.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef

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