If you’re on the hunt for a hearty, Italian-inspired dinner that’s kind on the carbs, look no further. This stuffed beefsteak tomato recipe is about to become a staple in your kitchen! Juicy, extra-large beefsteak tomatoes become incredibly sweet and tender when roasted, making them the perfect vessel for savory meatballs. Topped with melted provolone cheese, it’s a comforting all-in-one meal that’s sure to impress.

And if that weren’t enough, we also provide a delicious pepper sauce to complement your stuffed tomatoes. Pair them with a side of pasta or enjoy them on their own for a satisfying gluten-free option. Let’s dive into this recipe that’s perfect for weeknight dinners, special occasions, or when you simply want to treat yourself. Scroll down to find the recipe card at the bottom!

Why You’ll Love This Recipe

• Low-Carb Comfort Food: These meatball-stuffed tomatoes deliver fantastic flavors and satisfy those pasta cravings without the guilt!
• Keto and Gluten-Free: This dish is ideal for anyone following a keto or gluten-free diet.
• Meal Prep Friendly: Prepare the meatballs in advance and assemble them just before baking.
• Impressive Yet Simple: With basic ingredients and under an hour from start to finish, you can wow your guests effortlessly.

Ingredients

• 4 extra-large beefsteak tomatoes (choose the biggest ones available)
• Provolone cheese slices (one for each tomato)
• 1.5 pounds of ground sirloin
• 1 tablespoon minced garlic
• 4 slices of Italian bread, soaked and squeezed dry (or soaked in milk)
• 1/2 cup breadcrumbs
• 1/2 teaspoon each of garlic powder, dried parsley, and red pepper flakes
• 2 eggs
• 1/2 cup grated Pecorino Romano cheese
• 1 pound of cooked penne pasta
• Sauce:
• 3 pounds of plum tomatoes
• 1 pound ground hot Italian sausage
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 pound of sliced mushrooms
• Optional: 1/2 cup Cabernet wine (or another dry red)
• Fresh parsley for garnish

Instructions

1. Prepare Your Baking Sheet: Line a cookie sheet with foil and spray it with cooking oil. Preheat your oven to 400°F (200°C).
2. Prep the Tomatoes: Slice around the inner wall of each beefsteak tomato to hollow them out, keeping the pulp for the stuffing.
3. Create the Meatball Mixture: In a bowl, mix the ground sirloin with the herbs, spices, soaked bread, breadcrumbs, eggs, and 1/4 cup of the grated Romano cheese. Combine well until thoroughly mixed.
4. Stuff the Tomatoes: Fill each hollowed tomato with the meatball mixture, pressing it down gently.
5. Bake the Tomatoes: Place the stuffed tomatoes on the prepared cookie sheet and bake for about 35 minutes or until the meat is cooked through. If desired, use a turkey baster to remove excess oil.
6. Add Provolone: Place a slice of provolone cheese on each tomato and return to the oven for an additional 5 minutes, or broil for 1 minute until the cheese is bubbly and golden.
7. Prepare the Sauce: In a large skillet, sauté the Italian sausage over medium heat until browned (about 5 minutes), and drain excess fat.
8. Add the sliced peppers, mushrooms, and minced garlic to the pan and sauté for an additional 8 minutes.
9. Blend the pulp from the tomatoes and the plum tomatoes together in a food processor until smooth and pour it into the skillet with the sausage and vegetables.
10. Simmer the Sauce: Cook the sauce over low heat until the excess water evaporates. Stir in 1/4 cup of grated cheese.
11. Serve with Pasta: Boil the penne pasta according to the package instructions. Drain and top with the sauce. Garnish with parsley and additional cheese, then serve the stuffed tomatoes alongside.

Tips & Variations

• For a leaner option, substitute ground turkey or chicken for the sirloin.
• If you want extra moisture and flavor, add marinara sauce underneath the tomatoes before baking.
• Transform leftovers into a delicious stuffed tomato pasta by chopping everything up and mixing it with cooked pasta.
• Leftover tomatoes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven or microwave until heated through.
• Can I use other types of tomatoes? Absolutely, though beefsteak tomatoes work best due to their size and durability.
• Can I prepare these ahead of time? Yes! You can make the meatballs and hollow out the tomatoes a day before you plan to bake them.
• Is this recipe gluten-free? Simply swap out the breadcrumbs for almond flour or gluten-free breadcrumbs.

Cooking Methods

1. Stovetop: Simmer the stuffed tomatoes in 1 inch of water for about 25 minutes until soft.
2. Instant Pot: Add 1 cup of water and cook on pressure mode for 20 minutes.
3. Slow Cooker: Place stuffed tomatoes in the slow cooker with 1/2 cup of water and 1/2 cup of tomato sauce and cook on high for 4 hours.

FAQ

Can I use different kinds of cheese?

Yes! Feel free to try mozzarella or cheddar for a different flavor profile.

What other vegetables can I add to the stuffing?

You can incorporate spinach, zucchini, or even finely chopped carrots for added nutrition.

How do I know when the tomatoes are done?

The tomatoes should be soft and the meat should be fully cooked, reaching an internal temperature of 160°F.

Can I freeze the stuffed tomatoes?

Yes! Just freeze them before baking, and when ready to eat, bake from frozen; add a few extra minutes to the cooking time.

What can I serve with these tomatoes besides pasta?

These stuffed tomatoes pair beautifully with a fresh green salad or garlic bread for a complete meal.