June 27, 2018
Rice & Beef Stuffed
Tomatoes
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6 Tomatoes 1 c Water 1 c Instant Rice 1 lb Lean Ground Beef 1 Yellow Onion, chopped 1 clove Garlic, diced 1/4 tsp Garlic Salt, or to taste Ground Pepper, to taste 2 cans Rotel Tomatoes with Chilies 6 oz can Tomato Juice (optional) 6 slices Cheddar Cheese | |
 | Preheat oven to 350 degrees. Grease a 9x13 baking dish. Cut tops from tomatoes and scoop out pulp. Transfer pulp into a bowl and chop. Bring water to a boil in saucepan, pour in rice, and cover pan. Let stand until rice absorbs water, about 5 min. Heat large skillet over med-high heat. Cook and stir beef in hot skillet until browned and crumbly, 5-7 min. Drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and pepper into ground beef. Add reserved tomato pulp (optional) and Rotel tomatoes. Bring mix to boil, reduce heat to low, and simmer until thick, about 10 min. Set hollowed out tomatoes into prepared baking dish and fill each with ground beef mix. Pour tomato juice over filled tomatoes for extra juiciness. Place 1 slice of cheese on top of each tomato and bake in oven until filling is tender and hot, about 15-20 min. |
