Fresh ripe tomatoes and bell peppers are loaded with ground beef and seasoned rice for a crowd-pleasing meal.
Preparation Time
20 mins
Cooking Time
1 hr 25 mins
Total Time
1 hr 45 mins
Calories
348 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, soy sauce, seasoned salt, and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.
Step 3
Mix squeezed tomato meat and water into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat. Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.
Step 4
Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.
Step 5
Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.
Step 6
Cut off tops of tomatoes, leaving 1 corner still attached to create a lid. Scoop insides of tomatoes and transfer 'meat' to a large bowl; squeeze juices out of tomatoes. Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes. Arrange tomatoes and bell peppers in a 11x17-inch baking dish.
Ingredients
1 tablespoon ground black pepper
1 onion, diced
2 tablespoons soy sauce
1 tablespoon seasoned salt
2 pounds ground beef chuck
1 clove garlic, minced, or to taste
8 large ripe tomatoes
4 large green bell peppers
0.25 cup butter
0.5 cup water
0.5 cup olive oil
1.5 cups converted (parboiled) rice (such as Uncle Ben's®)
