Rice Stuffed Tomatoes

    • Prep Time
    • 15 mins
    • Cook Time
    • 50 mins
    • Yield
    • 8 tomatoes
    • Difficulty Level

This recipe for stuffed tomatoes is great  since it can be served as a main dish for a vegetarian meal. It can also be served as an appetizer or a side dish.

The tomatoes are stuffed with rice, herbs and spices, then baked until tender. All of the flavors blend together perfectly creating a really delicious flavor. It’s a hearty dish, perfect for the cooler months, hot fresh out of the oven.

Try this recipe for stuffed tomatoes this week. I’m sure you won’t be disappointed. Enjoy!

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Ingredients

  • 8 firm, ripe medium tomatoes
  • 1/2 cup Italian risotto rice
  • 2 tbsp parsley, finely chopped
  • 2 tbsp basil, finely chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 cup extra-virgin olive oil
  • salt and freshly ground black pepper

Instructions

  • 1. Preheat the oven to 400 degrees Fahrenheit. Cut 1-inch off the top of the tomatoes and set aside. Working with one tomato at a time, use a small spoon to carefully scoop out inner pulp without puncturing the walls of the tomatoes.
  • 2. Arrange the scooped-out tomatoes in a medium baking dish, and set aside. Puree the tomato pulp with a food processor until a bit chunky.
  • 3. Transfer pulp back into a bowl, then add rice, parsley, basil, garlic and oil and liberally season with salt and pepper. Mix well.
  • 4. Fill tomatoes with the filling, and place reserved tomato tops on top of each stuffed tomato. Drizzle a little oil over tomatoes, and bake 50 minutes. Remove from oven, and serve!

Instructions

  • 1. Preheat the oven to 400 degrees Fahrenheit. Cut 1-inch off the top of the tomatoes and set aside. Working with one tomato at a time, use a small spoon to carefully scoop out inner pulp without puncturing the walls of the tomatoes.
  • 2. Arrange the scooped-out tomatoes in a medium baking dish, and set aside. Puree the tomato pulp with a food processor until a bit chunky.
  • 3. Transfer pulp back into a bowl, then add rice, parsley, basil, garlic and oil and liberally season with salt and pepper. Mix well.
  • 4. Fill tomatoes with the filling, and place reserved tomato tops on top of each stuffed tomato. Drizzle a little oil over tomatoes, and bake 50 minutes. Remove from oven, and serve!

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