Ingredients
7
7 servings
- •7 tomatoes
- •1 cup water
- •1 cup instant rice
- •1 pound lean ground beef
- •1 yellow onion, chopped
- •1 clove garlic, diced
- •1 pinch garlic salt, or to taste
- •ground black pepper to taste
- •2 (15 ounce) cans tomato sauce
- •1 (6 fluid ounce) can tomato juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Cut tops off of tomatoes; set aside tops. Scoop out pulp into a bowl and place hollowed tomatoes into the prepared baking dish.
- Bring water to a boil in a saucepan. Remove from heat and stir in instant rice. Cover and let stand until water is absorbed, about 5 minutes.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; stir in tomato sauce and reserved tomato pulp. Bring to a boil, reduce heat to low, and simmer until thickened, 10 minutes.
- Fill each hollowed tomato with ground beef mixture. Cover each filled tomato with a tomato top. Pour tomato juice over filled tomatoes for extra juiciness.
- Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.
Nutritional Facts
Per 7 servings
- Calories: 249
- Carbohydrate: 28g
- Fat: 9g
- Fiber: 4g
- Protein: 17g
- Sugar: 11g
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