Nut-Free Stuffed Tomatoes
Introducing Nut-Free Stuffed Tomatoes—an irresistibly flavorful, allergy-friendly twist on the classic stuffed tomato recipe! These vibrant tomatoes are filled with a hearty blend of cooked rice, aromatic sautéed vegetables, and creamy parmesan cheese, all perfectly seasoned with fresh parsley, garlic, and a touch of spice. Topped with golden breadcrumbs and baked to perfection, this dish is a crowd-pleaser ideal for weeknight dinners or special occasions. Best of all, the nut-free recipe ensures everyone at the table can enjoy this savory treat. Ready in under 40 minutes, these stuffed tomatoes serve as a healthy, vegetarian main or an impressive side dish. Don't miss this wholesome and satisfying addition to your recipe repertoire!
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Recipe Information
Ingredients
- 4 large tomatoes
- 1.5 cups cooked white or brown rice
- 2 tablespoons olive oil
- 0.5 cups yellow onion, finely chopped
- 2 cloves garlic, minced
- 0.5 cups red bell pepper, diced
- 0.75 cups frozen spinach, thawed and squeezed dry
- 0.25 cups parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Cut off the tops of the tomatoes and carefully scoop out the insides using a spoon. Reserve the scooped-out tomato flesh in a bowl. Place the hollowed tomatoes upside down on paper towels to drain.
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes until the vegetables are fragrant and tender.
Stir in the reserved tomato flesh, thawed spinach, and cooked rice. Cook for 2-3 minutes, letting the flavors combine and the mixture thicken slightly.
Remove the skillet from the heat. Stir in the grated parmesan cheese, chopped parsley, salt, and black pepper.
Place the hollowed-out tomatoes in a baking dish. Stuff each tomato with the rice mixture until full.
Sprinkle the tops of the stuffed tomatoes with breadcrumbs and drizzle the remaining 1 tablespoon of olive oil over them.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the tops are golden brown.
Remove the stuffed tomatoes from the oven and let them cool for a few minutes. Serve warm and enjoy!
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2120 mg | 92% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 28.1 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3043 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.
