Do-ahead Stuffed Tomatoes

Makes 8
Prep 15 m
Bake 30 m
Cook 20 m



  1. 1 of 8 Heat oven to 325 degrees F.
  2. 2 of 8 Saute beef and onion in a large nonstick skillet over medium heat until beef loses red color, 6 to 8 minutes. Add rice and sweet green pepper; cook about 3 minutes. Stir in raisins, pine nuts, cinnamon, 1 teaspoon salt, 1/4 teaspoon black pepper and 3 tablespoons parsley; cook for 1 minute.
  3. 3 of 8 Stir in 1-1/4 cups of the water. Bring to a simmer; cover and simmer for about 15 minutes or until rice is tender. Add additional 1/4 cup water if mixture becomes too dry during cooking.
  4. 4 of 8 Meanwhile, cut off tops from tomatoes; scoop out pulp and reserve.
  5. 5 of 8 Sprinkle inside of each tomato with 1 teaspoon brown sugar. Fill each tomato with about 1/2 to 3/4 cup of the stuffing. Place tops back on tomatoes; place in 13 x 9 x 2-inch baking dish.
  6. 6 of 8 Place reserved pulp in food processor or blender. Add remaining salt and pepper. Puree. Pour around tomatoes in baking dish.
  7. 7 of 8 Bake, uncovered, in 325 degrees F oven 30 minutes, until heated through. (This can be made a day ahead, refrigerated, and reheated.)
  8. 8 of 8 To serve, arrange tomatoes on large serving dish. Add remaining parsley to cooking liquid in baking dish. Pour around the tomatoes.
Nutrition Information for Do-ahead Stuffed Tomatoes
Servings Per Recipe: 8
Per Serving: 587 mg sodium, 305 kcal cal., 49 g carb., 21 g pro., 49 mg chol., 7 g Fat, total, 2 g sat. fat, 4 g fiber