Uploaded August 2026 | Updated September 2026, 3 weeks ago
Michael Symon’s stuffed tomatoes are grilled then stuffed with ground beef, onions and rice for a simple, yet flavorful dish that is perfect for summer.
#MichaelSymon #SymonsDinners #FoodNetwork #StuffedTomatoes
Get the recipe ▶ foodtv.com/4fS7W3G
Subscribe to Food Network ▶ foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Stuffed Tomatoes
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 50 min
Active: 30 min
Yield: 4 servings
Ingredients
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
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Cut the tops off each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.
Cook's Note
Oven Method: Bake at 350 to 400 degrees F until golden brown on top, 20 to 25 minutes.
Special equipment: grill, cast-iron skillet
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Michael Symon's Stuffed Tomatoes 🍅🔥 Symon's Dinners Cooking Out
youtu.be/CRkLc22rDsQ
Michael Symon’s stuffed tomatoes are grilled then stuffed with ground beef, onions and rice for a simple, yet flavorful dish that is perfect for summer.
#MichaelSymon #SymonsDinners #FoodNetwork #StuffedTomatoes
Get the recipe ▶ foodtv.com/4fS7W3G
Subscribe to Food Network ▶ foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Stuffed Tomatoes
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 50 min
Active: 30 min
Yield: 4 servings
Ingredients
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
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Cut the tops off each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.
Cook's Note
Oven Method: Bake at 350 to 400 degrees F until golden brown on top, 20 to 25 minutes.
Special equipment: grill, cast-iron skillet
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
SUBSCRIBE: foodtv.com/4uJPKhw
WEBSITE: foodnetwork.com
STREAM ON HBO MAX: foodtv.com/StreamOnHBOMaxYT
FACEBOOK: facebook.com/FoodNetwork
INSTAGRAM: instagram.com/FoodNetwork
TIKTOK: tiktok.com/@foodnetwork
Michael Symon's Stuffed Tomatoes 🍅🔥 Symon's Dinners Cooking Out
youtu.be/CRkLc22rDsQ
