Vegetarian Stuffed Tomatoes
Delight your taste buds with these hearty and flavorful Vegetarian Stuffed Tomatoes, a crowd-pleasing dish perfect for weeknight dinners or vibrant gatherings. This recipe features juicy, ripe tomatoes filled with a savory medley of finely diced zucchini, bell pepper, and onion, combined with fluffy cooked rice and aromatic fresh herbs like parsley and basil. A touch of creamy crumbled feta and a sprinkle of Parmesan cheese elevate the filling to irresistible levels, while a drizzle of olive oil ensures a golden, tender finish. Ready in under an hour, these stuffed tomatoes are baked to perfection, offering a stunning presentation and a delicious blend of textures and flavors. Whether served as a main course or a side dish, this vegetarian creation is wholesome, satisfying, and packed with Mediterranean-inspired goodness.
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Recipe Information
Ingredients
- 6 pieces large tomatoes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 pieces garlic cloves, minced
- 1.5 cups cooked rice
- 1 medium zucchini, finely diced
- 1 medium bell pepper, finely diced
- 0.5 cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and scoop out the seeds and pulp, leaving a hollowed shell. Reserve the pulp for later use.
Place the hollowed tomatoes upside down on a plate to drain excess liquid while you prepare the filling.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the diced zucchini and bell pepper, cooking for 5-7 minutes until the vegetables are tender.
Add the reserved tomato pulp, cooked rice, parsley, basil, salt, and black pepper to the skillet. Cook for an additional 2-3 minutes, stirring to combine.
Remove the skillet from heat and fold in the crumbled feta cheese.
Pat the hollowed tomatoes dry with a paper towel and place them upright in a greased baking dish.
Spoon the prepared filling into each tomato, packing it slightly to fill the cavity.
Drizzle the remaining 1 tablespoon of olive oil over the stuffed tomatoes and sprinkle the tops with grated Parmesan cheese.
Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the tops are golden brown.
Remove from the oven and garnish with additional parsley or basil, if desired. Serve warm.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 3777 mg | 164% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 42.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 722 mg | 56% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3862 mg | 82% | |
*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.
