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    Home » Recipes » Vegetables & Salads

    Mar 31, 2019 · Modified: Nov 30, 2022 by Harriet

    Healthy Stuffed Tomatoes With Mince and Rice

    Jump to recipe card

    Tomatoes aren't just for salads, you can cook them in so many different ways. Try this recipe for stuffed tomatoes with mince, you’ll love it! It’s healthy and easy to make.

    Serve this as a side dish or eat it as a light main meal. Made with lean ground beef and left-over rice this is a cheap and healthy dish to make. Not only that, this stuffed tomato recipe can be made ahead of time.

    Healthy stuffed tomatoes
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    • Instructions
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    Instructions

    Start by

    Cutting the tops of the tomatoes and scoop out the flesh. Make the simple meat and rice filling. Stuff the filling into the tomato shells, then steam until the tomatoes soften.

    Step By Step

    For this recipe you will need 8 large and firm ripe tomatoes which is about 1.2 kg and 125 grams of lean ground beef or lamb.  You will also need half a cup of cooked rice, the recipe calls for long grain rice, but you can use any left over plain cooked rice including brown rice, basmati or jasmine rice.

    Healthy stuffed tomatoes with mince beef and lamb

    Step 1 - Scoop Out The Flesh

    Cut a section from either the top or bottom of the tomatoes. I turned the tomatoes upside down and cut the bottom section, simply because I don’t like the way the top of the tomato looks when it is presented. Keep the cut section for later.

    Use a metal spoon to scoop the flesh out from the tomatoes. Place the flesh into a bowl for later. If there are large pieces of core cut these into smaller pieces.

    Scooped out tomato.
    Scoop the flesh out from the tomatoes.

    Step 2 - Making The Filling

    Melt the butter in a frying pan and cook the onions for 5 minutes, then add the garlic and cook for a few minutes more. Mix in the allspice powder, then the ground meat, use a spatula or wooden spoon to break the meat into tiny pieces. Cook until the meat changes from a pink to brown colour.

    Then add the cooked rice, chopped parsley and beef stock. Simmer uncovered for about 8 minutes or till the mixture is quite dry. Stirring often to prevent the mixture from sticking to the bottom of the pan.

    Next, mix in the reserved tomato flesh and cook on high heat for a few more minutes to reduce the liquid in the pan. The mixture should look moist but not be too dry or too wet. Season to taste with salt and pepper.

    Stuffed tomato filling

    Step 3 - Filling The Tomatoes

    Use a spoon to generously and slightly over fill each tomato.

    Making these for a dinner party?
    These stuffed tomatoes with mince can be prepared to this stage up to two days in advance. Cover with food wrap and store in the fridge. When needed, steam to heat and cook the stuffed tomatoes.

    Tomatoes stuffed with mince meat filling.

    Step 4 - Steaming The Stuffed Tomatoes With Mince

    Use a shallow pan with a tight-fitting lid. Place the tomatoes into the pan and pour in one cup of hot water and 1 tablespoon oil, bring to the water to the boil, reduce the heat, cover and simmer for 10 – 15 minutes or until the tomatoes are cooked but still firm.

    tuffed tomatoes in pan to be steamed.
    Stuffed tomatoes with mince before and after steaming.

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    Healthy stuffed tomatoes with mince and rice.
    Stuffed tomatoes with mince ready to be steamed.

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    📋 Recipe Card

    A tomato stuffed with rice and meat.

    Stuffed Tomatoes With Mince and Rice

    Easy and healthy stuffed tomatoes with rice and beef mince. An easy tomato side dish or a light snack. Great as a summer parties’ food or family dinners.
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    Prep Time : 10 mins
    Cook Time : 30 mins
    Total Time : 40 mins
    Cuisine: : Mediterranean
    Course : Sides
    Servings : 8
    Calories : 112 : kcal
    Author : Harriet

    INGREDIENTS

    • 8 tomatoes firm (about 1.2 kg)
    • ¼ teaspoon cumin powder
    • ½ cup white rice cooked long-grain
    • 20 grams (0.7 ounces) butter
    • 75 grams (2.65 ounces) onion roughly chopped (1½ onion)
    • 1 garlic clove finely minced
    • ¼ teaspoon allspice powder
    • 125 grams (4.4 ounces) ground (minced) beef (or lamb mince)
    • 15 grams (0.52 ounces) parsley flat leaf
    • 75 ml (⅓ cup) beef stock or water
    • Salt
    • Black pepper freshly ground

    For steaming

    • 1 cup hot water
    • 2 tablespoons olive oil
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Wash and dry the tomatoes. Cut the tops off the tomatoes. Scoop out and reserve the tomato flesh and seeds. Dice any big pieces of flesh. Put aside.
    • Heat the butter in a large fry pan over medium heat. Add the onions and fry for 5 minutes, then add the garlic, continue to fry until the onions are soft but not brown.
    • Add the allspice and cumin powders. Stir in the mince, use a spatula to break the mince into smaller pieces, then mix in the rice, parsley and beef stock. Simmer uncovered for about 8 minutes or until the beef mince is cooked. The mixture should be almost dry.
    • Stir in the reserved tomato flesh, cook for a few minutes more to reduce the liquid in the pan. Season to taste with salt and pepper.
    • Spoon the filling into the tomato shells and replace the tomato tops.
    • Place the filled tomatoes into a heavy based fry pan. Pour in 1 cup of hot water and 2 tablespoons of olive oil. Cover the pan with a lid and simmer for 15 – 20 minutes or until the tomatoes are cooked.
    Nutrition Facts
    Stuffed Tomatoes With Mince and Rice
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    112
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    2
    g
    13
    %
    Cholesterol
     
    15
    mg
    5
    %
    Sodium
     
    55
    mg
    2
    %
    Potassium
     
    387
    mg
    11
    %
    Carbohydrates
     
    9
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    1245
    IU
    25
    %
    Vitamin C
     
    20
    mg
    24
    %
    Calcium
     
    20
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    Author image.

    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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