Stuffed Tomatoes with Rice

Step 1

Preheat oven to 375°F. Cut the tops off the 6 tomatoes and scoop out the flesh with a spoon, leaving a 1/4-inch shell. Chop the flesh and set aside.

Step 2

Cook the 1/2 cup rice in 1 cup water with a pinch of salt until tender, about 15 minutes; drain if needed.

Step 3

In a skillet, heat 1 tbsp olive oil over medium. Add the 1 chopped onion and cook until soft, about 5 minutes. Add the 1/2 lb ground beef and cook until browned, breaking it up, about 7 minutes.

Step 4

Stir the cooked rice, chopped tomato flesh, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper into the beef mixture. Cook for 2 minutes until combined.

Step 5

Stuff the tomato shells with the filling, mounding it slightly. Place them in a baking dish, drizzle with the remaining 1 tbsp olive oil, and season with the remaining salt and pepper.

Step 6

Bake uncovered until tomatoes are tender and tops are lightly browned, about 25 minutes. Let rest 5 minutes before serving.