Microwave stuffed tomatoes

Total Time
18 min
6 min
12 min
The microwave shaves a good chuck of time off of these stuffed tomatoes—this flavor-packed version is ready in less than 20 minutes. Large tomatoes are needed here to hold all of the seasoned ground beef and black bean filling mixture. Beefsteaks are an excellent variety that are meaty and sturdy, but any large tomato will do. Place the tomatoes in a microwavable baking dish that is just large enough to hold them securely and snugly in place so that the tomatoes don’t collapse at the sides while they cook. Substitute ground chicken or turkey for the beef, if you like.


Fresh tomato(es)

4 large

Uncooked onion(s)

1 small, chopped


2 medium clove(s), minced

Uncooked 95% lean ground beef

½ pound(s), (5% or less fat)

Canned black beans

1 cup(s)

Chili powder

1½ Tbsp

Ground cumin

1 tsp

Table salt

½ tsp


¼ cup(s)

Weight Watchers Reduced-fat Mexican style shredded cheese

4 Tbsp


  1. Cut 1⁄4-inch slices from the tops of the tomatoes. Using a small spoon, carefully hollow out the tomatoes, keeping the tomato shells intact. Save the tops and scooped-out pulp for soups, stews etc.
  2. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Add the garlic and cook, stirring until fragrant, about 20 seconds. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 2 minutes.
  3. Stir in the beans, chili powder, cumin, and salt; cook, stirring, until fragrant, about 20 seconds. Remove the skillet from the heat and stir in the water.
  4. Spoon 1⁄2 cup of the beef mixture into each of the tomatoes. Sprinkle each stuffed tomato with 1 tablespoon cheese. Place the stuffed tomatoes in a microwavable dish; microwave on High until heated through, the tomatoes have softened somewhat, and the cheese has melted,about 6 minutes. Let stand 1 minute at room temperature before serving. Yields 1 stuffed tomato per serving.