Our Roasted Stuffed Tomatoes are a must try recipe! One skillet of tangy tomatoes loaded with lean ground beef and summer squash. When I eyed these beautiful, ripe red beefsteak tomatoes at a local produce stand, I had to have them.  They just spoke to me. "Teri....buy me." What? You mean vegetables don't talk to you?

Roasted Stuffed Tomatoes are One Pan of Wonderful!

Just look at 'em. I almost hated to cut these gorgeous tomatoes.

Ingredients Needed:

• Ripe beefsteak tomatoes - or other large tomato variety
• Lean ground beef
• Yellow squash
• Onion
• Oil
• Garlic
• Salt + black pepper
• Dried Italian seasoning
• Egg
• Italian dressing
• Mozzarella cheese
• Bread crumbs
• 1 teaspoon salt

These beefsteaks are the perfect tomato for our Roasted Stuffed Tomatoes. Use a small paring knife to cut around the core and then scoop out the inside carefully with a spoon.

(Don't you dare toss the tomato guts, save them for something else...tacos or salsa, maybe?)

Instructions:

1. Preheat oven to 375 degrees.
2. Using a paring knife, cut out the core of the tomatoes. Carefully scoop out the insides with a spoon. Set aside.
3. In a large oven safe skillet, heat oil and garlic over medium heat. Add ground beef, squash, onion, salt, pepper, and dried Italian seasoning. Stir and cook until meat is cooked halfway through.
4. Remove from heat and allow meat mixture to cool. Stir in half of the cheese, all of the breadcrumbs, egg, and Italian dressing. Combine well.
5. Evenly spoon the stuffing into the tomatoes, and place them in the skillet. Roast in the oven for 25 minutes. Remove from the oven, top with the remaining cheese. Return to the oven and broil for a few minutes until the cheese is melted and bubbly.
6. Serve warm.

Then to the stuffing! You can get creative here, and go with a typical meatloaf type stuffing. Or keep it a little lighter and use veggies like we did.

We pre-cooked our meat and veggies so we wouldn't have to over cook the tomato "shells".

Just stir and cook, and leave the meat just a little pink inside and the veggies are crisp tender. They will finish cooking in the oven.

Love cooking with cast iron? Check out more recipes!

Let the meat mixture cool a little and add the Italian dressing, bread crumbs, half of the cheese and the egg. Stir it all up and stuff your tomatoes full.  The recipe amount can likely fill four tomatoes depending on the size. We went with three because that's all I bought.

Scrape out all the bits that are left, and place the soon to be roasted stuffed tomatoes back into the same skillet.  (This recipe keeps getting better and better.)

Roast the stuffed tomatoes, top with more cheese, and finish under the broiler until brown and bubbly. (I think "top with more cheese" is my favorite phrase ever.)

Loving this recipe? You might like these:

Sloppy Joe Stuffed Peppers

Crockpot Lasagna Soup

Family Favorite Shepherds Pie

Marinated Flank Steak Asado + Chimichurri

These Roasted Stuffed Tomatoes make a meal all by themselves or with a fresh summer salad..  And they look amazing on your summer pretty dishes.

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Roasted Stuffed Tomatoes

A delicious recipe with roasted red, ripe tomatoes stuffed with lean ground beef and garden fresh vegetables.

4.41 from 5 votes

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Prep Time 30 mins

Cook Time 35 mins

Total Time 1 hr 5 mins

Course Main Course

Cuisine American

Servings 4

Calories 356 kcal

Ingredients

  

1x2x3x

• 3 - 4 ripe beefsteak tomatoes
• 1 lb lean ground beef
• 1 small yellow squash diced small
• ½ small onion diced small
• ½ TB oil
• ½ teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried Italian seasoning
• 1 egg
• 2 TB Italian dressing
• 1 cup shredded mozzarella cheese
• ½ cup bread crumbs

Instructions

 

• Preheat oven to 375 degrees.
• Using a paring knife, cut out the core of the tomatoes. Carefully scoop out the insides with a spoon. Set aside.
• In a large oven safe skillet, heat oil and garlic over medium heat. Add ground beef, squash, onion, salt, pepper, and dried Italian seasoning. Stir and cook until meat is cooked halfway through.
• Remove from heat and allow meat mixture to cool. Stir in half of the cheese, all of the breadcrumbs, egg, and Italian dressing. Combine well.
• Evenly spoon the stuffing into the tomatoes, and place them in the skillet. Roast in the oven for 25 minutes. Remove from the oven, top with the remaining cheese. Return to the oven and broil for a few minutes until the cheese is melted and bubbly.
• Serve warm.

Nutrition

Serving: 1gCalories: 356kcalCarbohydrates: 14gProtein: 34gFat: 17gSaturated Fat: 7gCholesterol: 133mgSodium: 1020mgPotassium: 603mgFiber: 1gSugar: 3gVitamin A: 345IUVitamin C: 9.3mgCalcium: 197mgIron: 3.9mg

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