Elk Stuffed Tomatoes: A Hearty Wild Game Fall Recipe
September and October mark the transition from summer to winter, bringing crisp, earthy mornings, a brilliant kaleidoscope of falling leaves, fields ready for harvest—and, if you’re lucky, the sound of elk bugling through the mountains.
Autumn is the perfect time to celebrate the bounty of the season—pumpkins, beets, carrots, and, of course, elk. It’s a fleeting stretch when thoughts of cozy sweaters outweigh heavy winter coats, and comfort food fills every plate. Few dishes capture that warm, fall feeling better than mouthwatering elk stuffed tomatoes.
Vibrant red tomatoes are hollowed out into miniature, edible bowls and filled with a savory mixture of cooked rice, sautéed onion, green chiles, thick-cut shredded cheese, and freshly ground elk. It’s a personal favorite cornucopia of flavors, colorful, juicy, and full of seasonal richness.
For elk hunters and fans of hearty, healthy meals, September and October might just be the best months of the year. After a long day chasing bugling bulls, there’s nothing more satisfying than sinking a spoon into a stuffed tomato baked to bubbling perfection. This dish is a delicious reminder of the abundance and flavors the season has to offer.
Preheat the oven to 400°F and cook the rice according to package instructions.
Cut the tops off the tomatoes and scoop out the centers with a spoon or melon baller, leaving enough flesh so the walls remain sturdy. Set the tomatoes upside down to drain.
Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add diced onions, garlic, and ground elk. Sauté until the meat is browned, then remove from heat.
In a large bowl, combine the cooked meat mixture, rice, diced green chiles, tomato paste, 1¼ cup shredded cheese, chili powder, cumin, granulated garlic, and salt. Mix well.
Fill each tomato with the mixture and place them in a baking dish. Drizzle with remaining olive oil and top each tomato with Parmesan and the remaining shredded cheese.
Bake for 25–30 minutes, until the filling is heated through and the cheese is melted.
Serve warm with salsa, sour cream, guacamole, and a sprinkle of fresh cilantro.
Ingredients
- 8 large beefsteak tomatoes
- 1 lb ground elk
- 1/2 white onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp tomato paste
- 4 oz diced green chiles
- 1 cup long-grain rice, cooked
- 1 3/4 cup Mexican style cheese blend, shredded
- 1/4 cup parmesan cheese
- 1 tsp dark chili powder
- 1 tsp ground cumin
- 1/2 tsp granulated garlic powder
- 1/2 tsp kosher salt
- 2 tbsp extra virgin olive oil
Additional Toppings
- Cilantro
- Salsa
- Sour cream
- Guacamole
Instructions
- Preheat the oven to 400°F and cook the rice according to package instructions.
- Cut the tops off the tomatoes and scoop out the centers with a spoon or melon baller, leaving enough flesh so the walls remain sturdy. Set the tomatoes upside down to drain.
- Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add diced onions, garlic, and ground elk. Sauté until the meat is browned, then remove from heat.
- In a large bowl, combine the cooked meat mixture, rice, diced green chiles, tomato paste, 1¼ cup shredded cheese, chili powder, cumin, granulated garlic, and salt. Mix well.
- Fill each tomato with the mixture and place them in a baking dish. Drizzle with remaining olive oil and top each tomato with Parmesan and the remaining shredded cheese
- Bake for 25–30 minutes, until the filling is heated through and the cheese is melted.
- Serve warm with salsa, sour cream, guacamole, and a sprinkle of fresh cilantro.
Notes
- Choose firm tomatoes: Beefsteak or Roma tomatoes work best to hold the filling without collapsing.
- Make it ahead: You can assemble the stuffed tomatoes a few hours in advance and refrigerate until ready to bake.
- Spice it up: Add a pinch of smoked paprika, chipotle powder, or red pepper flakes for a smoky, spicy kick.
- Cheese variations: Swap the shredded cheddar for Monterey Jack, Pepper Jack, or a Mexican cheese blend for extra flavor.
Discover Your Next Elk Meal
If you love cooking with elk, there are plenty of ways to enjoy this lean, flavorful meat. From savory elk chili and tender backstrap steaks to hearty elk sliders and crowd-pleasing elk chimichangas, elk can be transformed into meals for everyday dinners or special gatherings. Explore my full collection of elk recipes for more inspiration, tips, and favorite dishes to bring the rich taste of wild game to your table.