Sometimes you end up with an overabundance of something and just aren’t quite sure what to do with it. Such was the case with us recently – Frank came home with a dozen tomatoes on the vine, when we already had half a dozen at home.
Since stuffed peppers don’t fly in this house (ahem) I decided to do the next best thing.
Growing up we always had stuffed peppers, and many times the tray would also consist of other stuffed veggies, like eggplant, zucchini, and tomatoes. Whatever Mom had on had went in the pan. And it was delicious.
A low carb version certainly never did any harm either. You won’t miss the rice in these. All beef and cheese, baby.
This is a super adaptable recipe, incase you haven’t figured that out yet. I also love making these with ground lamb and feta, or ground turkey and cheddar. Whatever floats your boat.
It’s easy to “stuff” yourself on these little things!
Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by Pizza Home Chef. Also visit Recipe for Change to learn more about how to support tomato farmers.
Baked Stuffed Tomatoes with Beef & Mozzarella
10 tomatoes on the vine
1 tablespoon extra virgin olive oil
1 yellow onion, chopped
3 cloves garlic, chopped
1 pound ground beef
2 teaspoons dried oregano
salt and pepper
shredded mozzarella cheese
chopped fresh herb of your choice
Preheat oven to 400 degrees. Cut tops off tomatoes and hollow out, removing insides and seeds. Set aside.
Add oil to a hot pan, followed by onion and garlic. Add beef, oregano, salt and pepper and cook through. Drain fat.
Place tomatoes in a baking pan. Add beef to each one. Top with mozzarella. Bake for about 25-30 minutes. Top with fresh herbs and serve.