Black Bean and Rice Stuffed Tomatoes
main dishes

Black Bean and Rice Stuffed Tomatoes

A colorful, flavorful meal that is sure to be a winner with the entire family! Black beans and rice cooked with juicy bits of ground turkey, melted cheese, fresh cilantro, all baked inside of tomatoes for a complete meal! Recipe and photo credit: Jill Herrera from House of Yumm.
  • 10m

    prep time

  • 55m

    Cook Time

  • 12



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  • 1 pound ground turkey
  • 1/2 teaspoon salt
  • 1/8 teaspoon McCormick® Paprika
  • 2 cloves fresh garlic
  • 1 package Zatarain's® Black Beans & Rice Dinner Mix
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 cups water
  • 1 cup shredded Monterey Jack cheese, plus more for garnish, if desired
  • 6 large tomatoes
  • Sour cream, (optional)
  • Sliced green onion, (optional)
  • Chopped fresh cilantro, (optional)


  • In a large skillet, brown the ground turkey over medium heat. Once the turkey is completely cooked through, season with salt and paprika. Stir to combine. Add the garlic cloves and cook for an additional 30 seconds.

  • Add the extra virgin olive oil and pour in Black Beans and Rice Rice Dinner Mix. Add water; stir together. Cover and cook according to the directions on the package.

  • While the rice is cooking, cut the top off the tomatoes. Using a spoon scoop out the seeds and leave the rest of the tomato so it’s open and able to be stuffed.

  • Place the tomatoes in a large baking dish. Preheat the oven to 425°F..

  • When the rice is cooked through, use a fork to fluff it up. Add the shredded cheese and a sprinkle of fresh cilantro, if desired. Stir to combine. Then spoon the rice mixture into the tomatoes.

  • Bake 15 to 20 minutes until the tomatoes are softened. Sprinkle with additional cheese, if desired, and bake for another 3 to 4 minutes until the cheese is melted.

  • Remove from the oven. Top with desired toppings and enjoy!

Nutrition information (per Serving)



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