I love a good, juicy cheeseburger. One of my favorite ways to eat a cheeseburger is with mayo and tomato. I had some ground beef and some tomatoes I needed to use. I needed to make something safe for my youngest, who is gluten-free. So, that meant I was probably using rice, as he (and the rest of us) love it, plus it’s safe and versatile. I thought it would be fun to try making some cheeseburger stuffed tomatoes. I loved the resulting dish, and will be making them again for sure. One FYI though, these don’t work exceptionally well as leftovers, the tomatoes get a bit soggy. Here’s how I made them.
Cheeseburger Stuffed Tomatoes
- 8 large tomatoes
- 2 cups cooked white rice
- 1 pound ground beef
- 1 cup mayo
- 1 cup shredded cheddar cheese
- 1/2 tsp onion powder
Preheat oven to 350 f.
Brown the ground beef.
Cut an opening in the top of tomato. Remove the pulp and core of the tomato, leaving the sides and bottom intact.
Drain the ground beef and place it into a large bowl. Add the rice, cheese, ground beef, and onion powder and stir well.
Add the mayo and stir well.
Using a spoon, fill the empty tomatoes.
Place filled tomatoes into a greased baking dish and bake uncovered for 30 minutes.