Stuffed tomatoes is a popular cold-weather recipe in northern and eastern France. Traditionally, pork or a combination of pork and beef is used, but due to dietary restrictions we just use beef. Serve with rice.


Recipe Summary

20 mins
40 mins
1 hr
4 stuffed tomatoes


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Slice tops off the tomatoes and reserve. Scoop out the pulp with a spoon and place, with juices, in a bowl.

  • Sprinkle some salt into each tomato and set upside down in a casserole dish to drain excess juice. Chop tomato flesh into smaller pieces and place in the casserole dish.

  • Combine ground beef, bread crumbs, herbes de Provence, garlic powder, and black pepper in the bowl; mix together with your hands. Turn tomatoes over and stuff them with beef mixture so that a small amount rises over the top. Cover with reserved tops.

  • Roll up any leftover beef mixture into small bowls and place in the casserole dish.

  • Bake in the preheated oven until tomatoes are tender and beef is cooked through, 40 to 45 minutes.

Nutrition Facts

327 calories; protein 22.2g 44% DV; carbohydrates 17.2g 6% DV; fat 18.7g 29% DV; cholesterol 69.6mg 23% DV; sodium 212.6mg 9% DV. Full Nutrition

Reviews (1)

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Rating: 2 stars
I found it lacking flavor. Adding pork would have probably been better. Read More