Stuffed Tomatoes
1/2 cup(s) farro, quinoa or (quick-cooking) brown rice
1 tablespoon(s) olive oil
1 medium onion, chopped
1 1/4 pound(s) (90% lean) ground beef
2-4 ears corn on the cob, corn cut clean
1/3 cup(s) (loosely packed) parsley
Salt and pepper
6 large (10-ounce) tomatoes
1/2 cup(s) feta cheese, crumbled
1/2 cup shredded mozarella
1/4 cup(s) panko (Japanese-style bread crumbs)
Preheat oven to 425°F. In 3-quart saucepan, cook farro, quinoa, or rice as label directs.
In a 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion, and cook 10 to 12 minutes or until lightly browned and tender. Stir in ground beef, corn, half of parsley, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 5 to 6 minutes or until beef loses its pink color throughout, breaking up meat with spatula and stirring occasionally. Stir in remaining parsley.
While beef cooks, cut each tomato horizontally in half. With a melon baller or spoon, scoop out tomato pulp, and place in large bowl. Remove 1 cup tomato pulp from bowl and chop. Discard remaining pulp or save for use a different day. Return chopped pulp to bowl and add rice, feta cheese, and beef mixture. Stir until well mixed.
In 15 1/2" by 10 1/2" jelly-roll pan, place tomato halves cut sides up. Mound 1/2 cup beef filling in each tomato half; sprinkle with panko and mozarella cheese. Bake tomatoes 25 to 30 minutes or until crumbs are browned and filling is heated through. Garnish with parsley sprigs.
1 tablespoon(s) olive oil
1 medium onion, chopped
1 1/4 pound(s) (90% lean) ground beef
2-4 ears corn on the cob, corn cut clean
1/3 cup(s) (loosely packed) parsley
Salt and pepper
6 large (10-ounce) tomatoes
1/2 cup(s) feta cheese, crumbled
1/2 cup shredded mozarella
1/4 cup(s) panko (Japanese-style bread crumbs)
Preheat oven to 425°F. In 3-quart saucepan, cook farro, quinoa, or rice as label directs.
In a 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion, and cook 10 to 12 minutes or until lightly browned and tender. Stir in ground beef, corn, half of parsley, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 5 to 6 minutes or until beef loses its pink color throughout, breaking up meat with spatula and stirring occasionally. Stir in remaining parsley.
While beef cooks, cut each tomato horizontally in half. With a melon baller or spoon, scoop out tomato pulp, and place in large bowl. Remove 1 cup tomato pulp from bowl and chop. Discard remaining pulp or save for use a different day. Return chopped pulp to bowl and add rice, feta cheese, and beef mixture. Stir until well mixed.
In 15 1/2" by 10 1/2" jelly-roll pan, place tomato halves cut sides up. Mound 1/2 cup beef filling in each tomato half; sprinkle with panko and mozarella cheese. Bake tomatoes 25 to 30 minutes or until crumbs are browned and filling is heated through. Garnish with parsley sprigs.
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