Tomatopia: The Stuff of Legends
Ground Beef and Garlic-Stuffed Baked Tomatoes with Herbs and Cheese
55 minutes
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Let’s take a detour along the Mediterranean coast with this dinner classic: ripe tomatoes become edible bowls for ground beef, aromatics, and a serious hit of garlic. You'll master the art of hollowing and stuffing while learning why tomatoes make the best edible bakeware.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Lightly oil a 9x13-inch baking dish.
- 02Slice the tops off each tomato (about 1/2 inch) and reserve the tops. Use a spoon to carefully scoop out the pulp and seeds from each tomato, leaving a shell about 1/4 inch thick. Set the empty tomato shells in the baking dish. Chop the tomato pulp and set aside.
- 03Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3 minutes.
- 04Add the garlic and cook until fragrant, 1 minute.
- 05Increase heat to medium-high and add the ground beef. Cook, breaking it up with a spatula, until browned and no longer pink, about 5 minutes.
- 06Stir in the reserved chopped tomato pulp, cooked rice, kalamata olives, parsley, oregano, cinnamon, and red pepper flakes. Cook until most of the liquid has evaporated, about 4 minutes.
- 07Remove from heat. Stir in half the feta, half the mozzarella, lemon zest, 2 tablespoons lemon juice, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- 08Taste and adjust seasoning with additional salt or pepper as needed.
- 09Fill each hollowed tomato generously with the beef mixture, mounding slightly. Drizzle the tops with remaining 1 tablespoon olive oil.
- 10Sprinkle the remaining mozzarella and feta evenly over the stuffed tomatoes.
- 11Place reserved tomato tops cut-side down in the baking dish (not on top of tomatoes) and bake uncovered for 30 to 35 minutes, until the filling is hot and the cheese is bubbly and golden.
- 12Let the stuffed tomatoes rest for 5 minutes before serving. Scatter extra parsley over the top if you’re feeling fancy.
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