5 from 1 vote
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Roasted Stuffed Tomatoes

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

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 356 kcal
Author Buy This Cook That

Buy This

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

Cook That

  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.
Nutrition Facts
Roasted Stuffed Tomatoes
Amount Per Serving (1 g)
Calories 356 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 133mg 44%
Sodium 1020mg 43%
Potassium 603mg 17%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 3g
Protein 34g 68%
Vitamin A 6.9%
Vitamin C 11.3%
Calcium 19.7%
Iron 21.8%
* Percent Daily Values are based on a 2000 calorie diet.