Tomatoes Stuffed with Rice
Elevate your dinner table with this vibrant and flavorful recipe for **Tomatoes Stuffed with Rice**, a Mediterranean-inspired dish that’s as satisfying as it is stunning. Juicy, ripe tomatoes are hollowed out and filled with a savory mixture of partially-cooked white rice, sautéed onions, garlic, fresh herbs like parsley and basil, and a rich tomato pulp-infused broth. Optional toppings like grated Parmesan and bread crumbs add texture and a burst of flavor, creating a crispy, golden finish after baking. Easy to prepare yet visually impressive, these stuffed tomatoes are perfect as a vegetarian main course or a hearty side dish. With 20 minutes of prep time and aromatic cooking in the oven, this recipe combines wholesome ingredients and rustic charm in every bite. Whether you’re hosting a dinner party or seeking a comforting weeknight meal, these stuffed tomatoes will delight both the eyes and the palate! Keywords: stuffed tomatoes recipe, Mediterranean rice stuffing, baked tomato dishes, vegetarian main course, easy dinner ideas.
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Recipe Information
Ingredients
- 6 pieces large ripe tomatoes
- 1 cup uncooked white rice
- 1 medium onion, finely chopped
- 2 pieces garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons parsley, finely chopped
- 2 tablespoons basil, finely chopped
- 0.25 cup grated Parmesan cheese (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups vegetable or chicken broth
- 0.25 cup bread crumbs (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
Slice off the tops of the tomatoes and set them aside. Use a spoon to carefully scoop out the pulp and seeds, leaving just the tomato shells. Reserve the pulp and chop it finely.
Sprinkle a pinch of salt inside each tomato shell, invert them on a plate, and let them drain while preparing the filling.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute, stirring frequently.
Stir in the uncooked rice and let it toast for 1-2 minutes to develop flavor.
Add the chopped tomato pulp, broth, parsley, basil, salt, and black pepper. Mix well and bring the mixture to a simmer.
Cover the saucepan and cook the rice on low heat for 12-15 minutes, or until the liquid is mostly absorbed and the rice is partially cooked. Stir occasionally to prevent sticking. Remove the saucepan from heat and let the rice cool slightly.
Place the hollowed-out tomatoes in a baking dish. Fill each tomato with the rice mixture, packing it gently but not too tightly.
Drizzle the remaining tablespoon of olive oil over the stuffed tomatoes. If desired, sprinkle Parmesan cheese and/or bread crumbs on top for an extra layer of flavor.
Place the tomato tops back on as lids and cover the baking dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the tomatoes are tender and the filling is cooked through.
Remove the tomatoes from the oven and let them rest for 5 minutes before serving. Enjoy them warm as a main dish or a hearty side!
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4780 mg | 208% | |
| Total Carbohydrate | 234.7 g | 85% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 35.4 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 913 mg | 70% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3259 mg | 69% | |
*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.
