Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: Lunch
Save Recipe Print
Total:
1 hr 15 min
Prep:
45 min
Cook:
30 min
Level:
Easy

Ingredients

Directions

Cut the top off each tomato, scoop the pulp and seeds out and turn the tomatoes upside down on paper towel to drain. Leave for 1/2 hour.

Preheat the oven to 350 degrees.

Fry the meat with the butter in a frying pan until the meat is browned and crumbly. Remove from the heat. Add the toast crumbs, eggs, parsley, garlic, nutmeg, salt and pepper to taste.

Stuff the tomatoes with the meat mixture and put the tomato lids back on the tomatoes. Place the tomatoes in a deep, ovenproof dish and put a drop of oil on each lid. Bake in the oven for 30 minutes.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Baked Stuffed Lemon Sole

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Fish with Tomatoes, Olives and Capers

Recipe courtesy of Ellie Krieger

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Stuffed Shells with Arrabbiata Sauce

Recipe courtesy of Giada De Laurentiis

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Lebanese Meat-Stuffed Pitas (Arayes)

Recipe courtesy of Aarti Sequeira

Stuffed Tomatoes

Recipe courtesy of Alex Guarnaschelli

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.