Juicy tomatoes are filled with a hearty, well-seasoned ground beef mixture, topped with plenty of melted cheese, and baked until tender and golden. This comforting dish is easy enough for a weeknight dinner and makes a delicious low-carb option.
Ingredients
For the Stuffed Tomatoes
6 large firm tomatoes
1 lb (450 g) lean ground beef
1 tbsp olive oil
½ small yellow onion, finely diced
3 cloves garlic, minced
½ cup finely chopped bell pepper
½ cup chopped mushrooms, optional
½ tsp paprika
1 tsp Italian seasoning
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes, optional
2 tbsp tomato paste
½ cup of the tomato pulp, finely chopped
½ cup shredded mozzarella cheese
¼ cup shredded cheddar cheese
2 tbsp grated Parmesan cheese
2 tbsp fresh parsley, chopped
Instructions
- Prepare the tomatoes
Preheat the oven to 375°F (190°C).
Wash and dry the tomatoes. Slice off the tops, about ½ inch from the stem end, and set the tops aside if you’d like to use them as decorative lids.
Using a spoon, carefully scoop out the seeds and pulp, leaving the tomato walls about ¼ inch (6 mm) thick.
Lightly sprinkle the inside with a little salt. Place the tomatoes cut-side down on a plate for about 5 minutes to release excess moisture, then turn them upright.
- Cook the beef filling
Heat olive oil in a large skillet over medium-high heat.
Add the onion and bell pepper. Cook for 3–4 minutes, until slightly softened.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until browned and fully cooked.
Drain excess grease if necessary.
- Add the flavor
Add garlic, mushrooms if using, paprika, Italian seasoning, oregano, salt, black pepper, and red pepper flakes.
Cook for another 1–2 minutes.
Stir in the tomato paste and chopped tomato pulp. Cook for 3–4 minutes, allowing excess moisture to evaporate.
Remove from the heat and stir in the Parmesan and half of the mozzarella.
- Fill the tomatoes
Arrange the tomatoes upright in a lightly greased baking dish.
Spoon the beef mixture generously into each tomato, gently pressing it down as you fill them.
Top each tomato with the remaining mozzarella and cheddar.
- Bake
Bake uncovered for 25–30 minutes, or until the tomatoes are tender and the cheese is melted and lightly golden.
For a more browned cheese topping, switch to broil for 1–2 minutes at the end, watching carefully.
- Rest and serve
Let the stuffed tomatoes rest for 5 minutes before serving. Sprinkle with fresh parsley and serve warm.
Tips & Variations
Choose firm tomatoes: Roma, beefsteak, or large vine-ripened tomatoes work well.
Don’t overcook the tomatoes: They should be tender but still hold their shape.
For extra protein: Add a little cooked quinoa or extra lean beef to the filling.
For a Mediterranean twist: Add chopped olives, feta, oregano, and fresh parsley.
For a spicy version: Add diced jalapeño or extra red pepper flakes.
For a low-carb meal: Serve with a green salad, roasted vegetables, or cauliflower rice.
For extra cheesiness: Add provolone, Monterey Jack, or more mozzarella.
Make ahead: Prepare the beef filling up to 2 days ahead and refrigerate. Stuff the tomatoes just before baking.
Nut & Allergen Information
Nuts: Naturally nut-free as written.
Peanuts: None.
Dairy: Contains mozzarella, cheddar, and Parmesan.
Gluten: Naturally gluten-free as written, provided all packaged seasonings and tomato paste are gluten-free.
Eggs: None.
Soy: None as written.
Sesame: None as written.
Mustard: None as written.
Important allergy note: If preparing this for someone with a severe allergy, check cheese, tomato paste, seasonings, and other packaged ingredients for manufacturer warnings about shared equipment or cross-contact.
Q&A
Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey or chicken works well. Because they are leaner, add a little extra olive oil if the filling seems dry.
Q: Which tomatoes are best for stuffing?
A: Large, firm tomatoes such as beefsteak or large vine tomatoes work particularly well because they have enough space for the filling.
Q: Can I make these ahead of time?
A: Yes. Prepare the beef mixture ahead and refrigerate it. Stuff and bake the tomatoes when you’re ready to serve.
Q: Why are my stuffed tomatoes watery?
A: Tomatoes naturally release moisture during baking. Removing excess seeds and pulp and cooking the filling until most of its liquid evaporates helps reduce excess water.
Q: Can I freeze stuffed tomatoes?
A: Freezing is possible, but the tomato texture will become softer after thawing. For the best result, freeze the cooked beef filling separately and use fresh tomatoes when ready to bake.
Q: Can I make this recipe without cheese?
A: Yes. Simply omit the cheese or use a dairy-free cheese alternative.
Q: Is this recipe low-carb?
A: Yes, it can fit a low-carb meal because the main ingredients are beef, tomatoes, vegetables, and cheese. Avoid adding breadcrumbs or rice if you want to keep it lower in carbohydrates.
Q: What should I serve with stuffed tomatoes?
A: A crisp green salad, roasted broccoli, zucchini, cauliflower rice, or sautéed spinach makes a great side.
Q: How do I store leftovers?
A: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in the oven or microwave until heated through.
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