By Connor Cooks
Summer = tomatoes. And if you aren’t trying to work them into every meal, what are you even doing? I kid ’cause store tomatoes are just lacking. But if you grow your own, you will never eat a store tomato willingly again.
This recipe works with store bought tomatoes or homegrown. The key is a large beefsteak or heirloom to be your vessel. Let’s stuff some tomatoes. Serves 4.
Ingredients
- 4 large beefsteak tomatoes
- 1.5 lbs ground beef
- 1 cup rice, cooked
- 1 tbsp Worcestershire sauce
- 1 tbsp powdered garlic
- 1/3 cup chopped parsley
- ¼ cup chopped basil
- ¼ cup chopped tarragon (optional)
- 1 tsp salt
- Shredded parmesan
To Make
Cut a hole around the top of the tomato and remove. Scoop out inside to make a bowl. Save the scooped-out tomato and chop roughly. Set tomatoes aside. In a large sauté pan over medium heat, add ground beef, salt, garlic powder and Worcestershire. Chop gently to break up beef. Once beef is cooked, add the chopped tomato innards, parsley, basil, and tarragon. Lower heat to low and let simmer until tomatoes soften.
Precook the bowled tomatoes in an air fryer or oven at 400 degrees for 5 minutes.
Add cooked rice to ground beef and mix in. Scoop ground beef and rice combo into the precooked tomato bowls. Top with parmesan cheese. Cook in air fryer or over at 400 degrees for 10 minutes or until cheese is a bit browned and edges are crispy.
Garnish with a sprinkle of fresh basil and EAT!
