Stuffed Beef Tomatoes with French Salad

Stuffed Beef Tomatoes with French Salad
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Looking for a fresh, hearty, and visually stunning meal? These Stuffed Beef Tomatoes with French Salad are sure to impress! Juicy beefsteak tomatoes are hollowed out and filled with a flavorful mixture of ground beef, grains, herbs, and Parmesan, then baked until tender. Paired with a crisp French-inspired salad of haricots verts, sugar snap peas, and toasted walnuts, this dish is as balanced as it is delicious. Perfect for a family dinner or a special occasion!

Servings: 4

Prep Time: 30 minutes

Cooking Time: 40 minutes

Total Time: 1 hour 10 minutes

What You’ll Need

Ingredients:

For the Stuffed Tomatoes:

  • 0.6 cups cooked grains (such as bulgur, wheat, or rice)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh oregano
  • 3 tablespoons chopped parsley
  • 0.4 cups grated Parmesan cheese
  • 2 tablespoons olive oil
  • 0.66 lbs ground beef
  • 4 large beefsteak tomatoes (or 8 smaller ones)
  • Salt and black pepper to taste

For the French Salad:

  • 1 handful walnuts
  • 5.3 oz haricots verts (French green beans)
  • 5.3 oz sugar snap peas
  • 1 small shallot, thinly sliced
  • 1 tablespoon vinegar (white wine or red wine vinegar works best)
  • 3 tablespoons olive oil
  • Salt and black pepper to taste

Tools You’ll Need

  • Large pot (for boiling grains and vegetables)
  • Medium mixing bowl (for the filling)
  • Small knife and spoon (for hollowing tomatoes)
  • Grater (for Parmesan cheese)
  • Baking dish
  • Small oven-safe dish or aluminum foil (for walnuts)
  • Cutting board and knife

Pro Tips

  1. Choose Ripe but Firm Tomatoes: For the best results, use beefsteak tomatoes that are ripe yet firm enough to hold their shape during baking.
  2. Use Leftover Grains: This is the perfect recipe for using up leftover cooked grains like rice, quinoa, or bulgur—making it even quicker to prepare!
  3. Toast Walnuts Carefully: Keep a close eye on the walnuts in the oven, as they can go from golden to burnt in seconds.
  4. Blanch Vegetables Briefly: To keep the haricots verts and sugar snap peas vibrant and crisp, blanch them briefly and cool immediately under cold water.
  5. Customize Your Salad: Add a sprinkle of goat cheese or crumbled feta to the salad for extra richness.

Substitutions and Variations

  • Protein: Replace ground beef with ground turkey, chicken, or a plant-based alternative.
  • Cheese: Try Pecorino Romano or Gruyère instead of Parmesan for a different flavor.
  • Grains: Use quinoa or farro instead of bulgur or rice.
  • Salad Additions: Add cherry tomatoes or thinly sliced radishes for extra color and crunch.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 392°F (200°C).

Step 2: Prepare the Grains

If you don’t already have cooked grains, prepare them according to the package instructions. You can make extra to use in future meals or salads.

Step 3: Make the Filling

  1. Peel and finely chop the onion and garlic.
  2. Finely chop the fresh oregano and parsley, and grate the Parmesan cheese.
  3. In a medium mixing bowl, combine the chopped onion, garlic, oregano, parsley, Parmesan, olive oil, ground beef, cooked grains, and a pinch of salt and pepper. Mix well until fully combined.

Step 4: Prepare the Tomatoes

  1. Cut the tops off the tomatoes and set them aside (these will serve as lids).
  2. Using a small knife and a teaspoon, scoop out the insides of the tomatoes. Discard the seeds and any tough, green parts, but chop the remaining flesh and stir it into the filling mixture.

Step 5: Stuff and Bake the Tomatoes

  1. Fill each hollowed-out tomato with the meat mixture, pressing it down gently to ensure it’s packed evenly. Replace the tops of the tomatoes.
  2. Arrange the stuffed tomatoes in an oven-safe baking dish. Drizzle with a little olive oil.
  3. Bake for 35–40 minutes, or until the tomatoes are tender and the filling is cooked through.

Step 6: Toast the Walnuts

Place the walnuts on a small oven-safe dish or a piece of aluminum foil. Roast in the oven for 5–7 minutes, or until golden and fragrant. Remove and let cool.

Step 7: Prepare the Salad

  1. Bring a large pot of salted water to a boil.
  2. Rinse and trim the haricots verts and sugar snap peas. Add the haricots verts to the boiling water and simmer for 1 minute. Then, add the sugar snap peas and simmer for 1 more minute. Drain and rinse immediately with cold water to stop the cooking process.
  3. In a salad bowl, combine the blanched green beans and sugar snap peas with the sliced shallot. Drizzle with vinegar and olive oil, then season with salt and pepper. Toss well to coat.
  4. Sprinkle the roasted walnuts over the top of the salad just before serving.

Step 8: Serve

Serve the baked stuffed tomatoes warm, alongside the crisp French salad. Garnish with additional parsley or Parmesan, if desired.

Cooking Times

  • Prep Time: Approximately 30 minutes
  • Cooking Time: Approximately 40 minutes

Leftovers and Storage

  • Stuffed Tomatoes: Store leftover stuffed tomatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
  • French Salad: Store leftover salad in the fridge for up to 2 days, though it’s best enjoyed fresh.

Conclusion

This recipe for Stuffed Beef Tomatoes with French Salad is a delicious combination of hearty, wholesome, and vibrant flavors. The savory stuffed tomatoes pair beautifully with the fresh and nutty French salad for a meal that’s both comforting and elegant. Perfect for a weeknight dinner or a weekend gathering, this dish is sure to impress! Let me know how it turned out—leave a comment below with your thoughts or any creative twists you added. 😊