Tomatomes et Mômes
Baked Tomatoes Stuffed with Garlic-Spiced Ground Beef
50 minutes
Serves 4
DinnerMediterraneanNut-freeShellfish-freeSoy-free
Herb's take
Channeling a Mediterranean bistro, this recipe transforms humble ground beef and garlic into a savory, aromatic filling for juicy, hollowed tomatoes. You'll practice the art of tomato stuffing, a technique that’s easier (and more structurally sound) than you might think.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Line a baking dish with a drizzle of olive oil.
- 02Slice the tops off the tomatoes (about 1/2 inch) and set the tops aside. Gently scoop out the seeds and pulp with a spoon, leaving a thick shell. Reserve the pulp in a bowl. Arrange the hollowed tomatoes in the prepared baking dish.
- 03Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the onion for 3-4 minutes until soft but not browned.
- 04Add the minced garlic and cook for 1 minute, just until fragrant.
- 05Add the ground beef and cook, breaking up with a spatula, until mostly browned, about 5 minutes.
- 06Stir in the cumin, cinnamon, and smoked paprika. Cook for 1 minute to bloom the spices.
- 07Add the reserved tomato pulp to the skillet. Simmer for 3-4 minutes until most of the liquid evaporates.
- 08Remove from heat. Stir in the parsley, cooked rice, lemon zest, and half the feta cheese. Season generously with salt and black pepper.
- 09Stuff each tomato shell with the beef mixture, mounding slightly. Sprinkle the tops with panko breadcrumbs and the remaining feta cheese. Drizzle with the last tablespoon of olive oil.
- 10Place the reserved tomato tops back on each stuffed tomato. Bake 25-30 minutes until the tomatoes are tender and the filling is hot.
- 11Let rest 5 minutes before serving so the filling sets up.
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