Spicy Stuffed Tomatoes
Dive into the bold flavors of Spicy Stuffed Tomatoes, a vibrant dish that combines tender, juicy tomatoes with a zesty, cheese-infused rice filling. Perfectly seasoned with smoky paprika, earthy cumin, and a fiery kick of jalapeño and cayenne, these stuffed tomatoes strike the ideal balance of heat and comfort. Fresh cilantro and sharp cheddar add layers of brightness and creaminess, while a crispy breadcrumb topping provides the perfect finishing touch. With only 20 minutes of prep time and a quick bake, this recipe is an easy yet impressive option for weeknight dinners or elegant appetizers. Serve these stuffed tomatoes as a standalone vegetarian main or alongside your favorite protein for a meal that's bursting with flavor and color.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cooked long-grain rice
- 1 medium red bell pepper, diced
- 1 jalapeño pepper, finely chopped (seeded for less heat)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.25 cup fresh cilantro, chopped
- 0.5 cup shredded sharp cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and carefully scoop out the pulp without puncturing the outer walls. Reserve the pulp and juice in a bowl. Lightly season the hollowed tomatoes with a pinch of salt and place them upside down on a plate to drain excess liquid.
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
Stir in the minced garlic, diced red bell pepper, and jalapeño pepper. Cook for an additional 2-3 minutes until the peppers are slightly softened.
Add the reserved tomato pulp and juice to the skillet, breaking it down with a spatula. Stir in the cooked rice, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 3-4 minutes until well combined and the mixture is heated through.
Remove the skillet from heat and stir in the chopped cilantro and shredded cheddar cheese.
Place the hollowed tomatoes upright in a baking dish. Spoon the spicy rice mixture into each tomato, packing it tightly.
Sprinkle breadcrumbs evenly over the tops of the stuffed tomatoes.
Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the breadcrumbs are golden brown.
Carefully remove from the oven and let the tomatoes cool slightly before serving. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2053 mg | 89% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 41.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 655 mg | 50% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3390 mg | 72% | |
*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.
