When I came home from undergrad, I took over the dinners. It was one of those, hey thanks for letting me live here sort of deals.
I was tired making spaghetti like every week so I made this up and gave it to my mumika. It was originally stuffed bell peppers. She said it was okay but thought it would be better with tomatoes. She also liked the meat mixture by itself.
When I got married and made this for my husband I wasn’t sure if he was going to like the peppers so I used two tomatoes along with the peppers. He loved the tomatoes. He prefers the tomatoes. Hence the tomatoes and not the bell pepper. Besides, stuffed bell pepper seems to be a norm when stuffing things.
Beef and Rice Stuffed Tomatoes
6 tomatoes, pulp taken out and saved
1 green pepper, chopped
1/2 onion, chopped
1 garlic clove, chopped
1 pound ground beef
1 cup cooked rice
shredded cheese, garnish
Take the pulp out of the tomatoes and set aside pulp. Put hollowed tomatoes in a 8×8 baking dish.
Brown ground beef until no longer pink. Drain the fat.
Add onions, garlic, bell pepper, tomato pulp, and rice to the ground beef. Stir until well combined. Cook beef and rice mixture until the onion and tomato pulp is tender.
Spoon beef and rice mixture into hollow tomatoes. Sprinkle cheese on top and put in over for 15 minutes at 350.
serves 6. Calories: 455, Carbohydrates: 42 grams, Sugar: 7 grams, Fiber: 3 grams, Protein: 31 grams
If there is a little bit of the beef and rice mixture left over, don’t fret. Freeze it for next time. Or eat it the mixture the next day. You can also use bell peppers instead of tomatoes. If you choose to do this, chop one large tomato up to put in the beef mixture.