Bulgarian Tomatoes Stuffed with Rice and Cheese
Experience the vibrant flavors of the Mediterranean with Bulgarian Tomatoes Stuffed with Rice and Cheese—a stunning dish that transforms simple ingredients into a comforting masterpiece. Juicy ripe tomatoes are hollowed out and generously filled with a savory mixture of partially cooked short-grain rice, tangy crumbled feta cheese, aromatic garlic, and herbs like parsley and mint. Baked to tender perfection, these stuffed tomatoes are topped with optional Parmesan for an irresistibly golden finish. Perfect as a vegetarian main course or an elegant side, this recipe brings together wholesome ingredients and traditional Bulgarian-inspired techniques for a meal that's both hearty and flavorful. Ready in under an hour, it’s a delightful way to showcase fresh tomatoes while delivering a satisfying, cheese-filled bite in every spoonful.
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Recipe Information
Ingredients
- 6 pieces large ripe tomatoes
- 150 grams short-grain rice
- 100 grams feta cheese
- 1 medium onion
- 2 pieces garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley
- 1 teaspoon dried mint
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 250 milliliters water
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
Preheat your oven to 180°C (350°F).
Cut the tops off the tomatoes and set them aside. Use a spoon to carefully scoop out the insides of the tomatoes, leaving the outer shells intact. Reserve the tomato pulp in a bowl.
Finely chop the onion and garlic.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic until soft and fragrant, about 3-4 minutes.
Add the rice to the skillet and stir for 2 minutes to coat it in the oil and aromatics.
Add the reserved tomato pulp, water, salt, black pepper, and dried mint to the skillet. Stir well, then reduce the heat to low and simmer for 10-12 minutes, stirring occasionally, until the rice is partially cooked and the liquid is absorbed.
Remove the skillet from heat and let the rice mixture cool slightly. Crumble the feta cheese and finely chop the parsley, then mix them into the rice filling.
Lightly grease a baking dish with the remaining olive oil. Place the tomato shells upright in the dish.
Spoon the rice and cheese mixture into each tomato, filling them generously. Place the tops of the tomatoes back on as lids.
If desired, sprinkle grated Parmesan cheese over the tops of the stuffed tomatoes for extra flavor.
Bake in the preheated oven for 25-30 minutes, until the tomatoes are tender and the filling is fully cooked.
Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 3727 mg | 162% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 35.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 803 mg | 62% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3063 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
