Rice and Beef Stuffed Tomatoes

Ingredients

• Tomato2 count (260 g)
• Ground Beef100 g
• Rice1/2 cup (100 g)
• Onion1/4 count (38 g)
• Egg1 count (55 g)
• Oil1/2 tablespoon (5 ml)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Preheat the oven to 356 °F (180 °C) and place the egg in a pot with boiling water for 8-10 minutes. Once done, remove the egg and peel.

3. 3

   Step 3

   Cut off the top of the tomatoes. Hollow out with a spoon, removing the pulp.

4. 4

   Step 4

   Place a pan over high heat. While heating, chop the onion, garlic and tomato pulp.

5. 5

   Step 5

   Once heated, add the oil and onion with a pinch of salt. Stir-fry for 5 minutes over medium heat.

6. 6

   Step 6

   Add the garlic, ground beef and tomato pulp. Add salt and pepper to taste, mix and cook for 8 minutes.

7. 7

   Step 7

   Next, add the cooked rice, mix and cook for 2 more minutes.

8. 8

   Step 8

   Remove from the heat, mix with the hard-boiled egg, stuff the tomatoes and, if there is any filling leftover, you can use when serving.

9. 9

   Step 9

   Cover the tomatoes with the cut top and bake in the oven for 10 minutes.

10. 10

    Step 10

    Remove from the oven and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice and Beef Stuffed Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.