Seasonal Recipe Contest: Stuffed Tomato Cups

Chuck Martin submitted this photo of his recipe for Stuffed Tomato Cups, which features beef, cheese and of course, tomatoes.

Chuck Martin, 66, of West Manchester Township said your dinner guests will request seconds after you serve them his recipe for Stuffed Tomato Cups.

“Tomato and basil go hand in hand — very pleasant flavor,” Martin said. “The croutons add a nice texture.”

Try this Italian, fruit-meets-beef dish to take advantage of July’s tomato bounty.


6 large tomatoes (or several smaller ones)
Basil leaves fresh or dried
1 pound ground beef
½ cup chopped onion
1 cup herb-seasoned croutons (use sliced white bread with Ms. Dash)
½ teaspoon Worcestershire sauce
Grated Parmesan cheese
Fresh parsley


Remove the tops of the tomatoes and scoop out the pulp. Turn upside-down and let them drain. Chop the tops and pulp then drain for 15 minutes. Sprinkle the basil around the sides of each tomato cup. In a skillet, brown the beef with the onions. Stir in the pulp, croutons and Worcestershire sauce. Stuff the shells. Sprinkle the tomatoes with cheese. Place in a shallow baking dish. Bake at 375 degrees for 25 to 30 minutes. Trim with fresh parsley. Serves 4

Still want to enter a recipe made with tomatoes or blueberries for this month’s contest? The deadline is July 25. Click here.

Hungry for dessert? Try “Blubarb” Pie for dessert.

Browse our collection of seasonal recipes on Pinterest, and stay tuned for August’s ingredients.

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1 Response

  1. July 31, 2012

    […] Seasonal Recipe Contest. Lemon Mint Ravioli with Asparagus and Crab? Blueberry and Rhubarb Pie? Stuffed Tomato Cups? Yes, […]

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