Stuffed Tomatoes

Ingredients & Substitutions

Here I explain the best ingredients for my stuffed tomato recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Tomatoes – I find beefsteak tomatoes are the best tomatoes for stuffing, because they’re large enough to hold a good amount of filling and stand upright easily. You can make this stuffed tomato recipe with other kinds of tomatoes, but I find other types don’t stand up as well — and you’ll need more to fit all this filling.
• Ground Beef – My favorite in this recipe, but I’ve also made it with ground turkey. Feel free to use ground chicken, ground lamb, ground pork, or even cooked lentils or quinoa for a vegetarian option.
• Aromatics – Don’t skimp on the onions and garlic! I don’t recommend substituting spices here, but you can use a teaspoon of jarred garlic as a shortcut.
• Cauliflower Rice – While I prefer this lighter base, feel free to use cooked white or brown rice for a more filling option. My only caution is they do have to be cooked. Many stuffed tomato recipes add the rice raw, but that would require other adjustments to the recipe to have the right moisture content.
• Balsamic Vinegar – Adds flavor and makes the meat extra tender. You can swap in red wine vinegar, white wine vinegar, or apple cider vinegar, but I recommend balsamic for its subtle sweetness.
• Dried Herbs – I used homemade Italian seasoning mainly because it’s my go-to herb mix. You can also use the Greek herbs from my Greek salad dressing, or individual dried herbs, such as thyme, rosemary, basil, or oregano. If you want to use fresh herbs, I always triple the amount for those because they’re less intense than dried.
• Olive Oil, Sea Salt, & Black Pepper

How To Make Stuffed Tomatoes

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Hollow out the tomatoes. While your oven preheats, slice the tops off the tomatoes. Scoop out the tomato flesh and transfer to a blender. Place the tomatoes, cut side up, in a large baking dish (this one is the perfect size to fit the tomatoes, as shown below).
2. Puree the sauce base. Add the balsamic vinegar, Italian seasoning, olive oil, and sea salt to the blender with the tomato flesh. Blend until smooth. My result here is usually frothy and surprisingly watery!

3. Saute the aromatics. Heat more olive oil in a large skillet over medium heat. Saute the onions until browned, then add the garlic and saute until it smells amazing.
4. Brown the beef. Add the ground beef, season with salt and pepper, and cook until browned.
5. Simmer the filling. Stir in the cauliflower rice, as well as the tomato mixture from the blender. Simmer, stirring occasionally, until the liquid reduces. I usually taste here to adjust salt and pepper as needed.

6. Stuff the tomatoes. Right before stuffing, dry the insides of the tomatoes with a paper towel. Spoon the beef and rice mixture into tomatoes, and place the tomato “lids” on top.
7. Bake until tender. Cover the stuffed tomatoes with foil and bake. Uncover and bake again, until the tomatoes are soft and pucked on the edges. Garnish with fresh basil or parsley if you like. Sometimes I even add a dollop of tzatziki sauce!

More Stuffed Vegetable Recipes

I’m a big fan of stuffed vegetables, because they allow me to pack flavor, protein, and veggies into my meals without making multiple dishes. Try one of my others next:

BLT Stuffed Avocado

Stuffed Banana Peppers Recipe

Stuffed Sweet Potatoes

Stuffed Spaghetti Squash