Elk Stuffed Tomatoes
Enjoy the flavors of fall with these elk stuffed tomatoes! Juicy tomatoes filled with seasoned elk, rice, cheese, and green chiles—perfect for a hearty, wild game meal this harvest season.
Servings: 4
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.