Michael Symon’s Rice and Beef Stuffed Tomatoes 🍅🔥
Dive into summer flavors with Michael Symon’s delicious Rice and Beef Stuffed Tomatoes! This mouthwatering recipe features juicy heirloom tomatoes filled with a savory mixture of ground beef, aromatic herbs, and fluffy rice, all finished on the grill for that irresistible smoky touch. Perfect for outdoor gatherings, this dish is not only easy to make but also a feast for the eyes and palate.
The Essence of Summer
Grilling stuffed tomatoes is a fantastic way to embrace the season. The tomatoes become tender and slightly caramelized on the grill, enhancing their natural sweetness. Symon’s dish combines the freshness of herbs with the heartiness of beef, rice, and pine nuts, resulting in a comforting yet light meal.
Ingredients You’ll Need
- 4 large heirloom tomatoes
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 ounces 80/20 ground beef
- 2 cloves garlic, minced or grated
- 1 small red onion, diced
- Zest of 1 lemon
- 1/2 cup finely chopped mint
- 1/2 cup finely chopped parsley
- 1 1/2 cups cooked long grain rice
- 1/4 cup toasted pine nuts
- 4 ounces goat cheese
- 2 tablespoons panko breadcrumbs
Directions to Deliciousness
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Prep Your Grill: Set up your grill for indirect heat. For charcoal, build coals on one side; for gas, heat one side only.
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Tomato Preparation: Cut the tops off each tomato and scoop out the insides, reserving the shells. Chop the flesh and drizzle it with olive oil, seasoning it with salt and pepper.
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Cooking the Filling: On the direct heat side of the grill, heat a drizzle of olive oil in a large sauté pan. Season the ground beef with salt and pepper, then brown it for 3-4 minutes. Next, add garlic, onion, lemon zest, and a bit more olive oil. Cook until the onions are translucent, about 2-3 minutes. Stir in the reserved tomato insides and cook for another minute, scraping up any flavorful bits from the bottom of the pan.
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Herbs and Cheese: Remove the pan from heat and mix in the chopped mint, parsley, cooked rice, pine nuts, and goat cheese until well combined.
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Stuff and Grill: Fill each tomato shell generously with the beef mixture and place them in a cast-iron skillet. Sprinkle with panko and drizzle some olive oil over the top. Place the skillet on the indirect heat side of the grill, cover, and bake for 20-25 minutes or until golden brown.
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Serve and Enjoy: Drizzle with olive oil before serving for an extra touch of richness.
Cook’s Note
For those who may not have a grill, you can achieve similar results by baking in an oven set at 350 to 400 degrees F until golden.
These Rice and Beef Stuffed Tomatoes are sure to be a hit at your next outdoor feast, combining hearty flavors with the vibrant goodness of summer produce. So grab your ingredients and get ready to impress family and friends with this stellar dish!
Watch the video by Food Network
Video “Michael Symon's Rice and Beef Stuffed Tomatoes 🍅🔥 Symon's Dinners Cooking Out” was uploaded on 08/16/2026 to Youtube Channel Food Network