Stuffed Tomatoes

Stuffed Tomatoes
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 8

    fresh tomatoes

  • 1 Tbsp.
    (15 mL)

    sunflower oil

  • 1

    scallion, finely chopped

  • 1/2

    ribs celery, chopped

  • 1

    clove garlic, chopped

  • 1/2 lb
    (225 g)

    lean ground beef

  • 1 cup
    (250 mL)

    crushed tomatoes

  • 3/4 cup
    (190 mL)

    cooked rice

  • 1 tsp.
    (5 mL)


  • 1/2 cup
    (125 mL)

    grated white cheese

  • Salt and pepper to taste

  • fresh parsley garnish to taste


Scoop out tomatoes leaving enough flesh so they keep their shape.

Heat the oil in a pan and add onion, celery and garlic. Cook 3 to 4 minutes over medium heat.

Add the meat and season. Cook 3 to 4 minutes.

Add crushed tomatoes and rice. Mix well and cook 6 to 7 minutes over medium heat.

Stuff the tomatoes with the mixture and put in an oiled oven dish.

Top with cheese and bake 25 minutes at 350°F / 180°C.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007