Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

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Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
4
Yield:
4 stuffed tomatoes
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Ingredients

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

Directions

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

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  • 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; carbohydrates 17.2g; fat 18.7g; cholesterol 69.6mg; sodium 212.6mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
09/05/2016
I found it lacking flavor. Adding pork would have probably been better. Read More