Vera Cruz Tomatoes
Bring a vibrant taste of coastal Mexico to your table with Vera Cruz Tomatoes, a stunning stuffed tomato recipe bursting with fresh, zesty flavors. This dish features large, ripe tomatoes filled with a savory blend of sautéed onions, garlic, green bell pepper, black olives, and briny capers, all mixed with fluffy white rice and aromatic oregano. Baked to perfection, the stuffed tomatoes develop a tender texture that pairs beautifully with the vibrant filling. A squeeze of lime at the end adds a bright tangy finish, while fresh cilantro enhances the lively Mediterranean-Mexican flair. Perfect as a light entrée or an elegant side dish, these baked Vera Cruz Tomatoes are a flavorful, healthy option that’s both easy to prepare and visually stunning for any occasion.
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Recipe Information
Ingredients
- 4 pieces large ripe tomatoes
- 2 tablespoons olive oil
- 1 small, diced yellow onion
- 2 cloves, minced garlic
- 0.5 medium, diced green bell pepper
- 0.25 cup, chopped black olives
- 1 tablespoon capers
- 0.5 teaspoon dried oregano
- 0.5 cup cooked white rice
- 2 tablespoons, chopped fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium, cut into wedges for serving lime
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and carefully scoop out the seeds and pulp with a spoon, creating hollow cavities. Reserve the pulp in a small bowl and set aside.
In a skillet over medium heat, warm the olive oil. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and diced green bell pepper, cooking for another 2-3 minutes until fragrant.
Add the reserved tomato pulp, black olives, capers, and dried oregano to the skillet. Simmer for 5 minutes, stirring occasionally.
Remove the skillet from heat and stir in the cooked rice, chopped cilantro, salt, and black pepper. Mix well to combine.
Fill each hollowed tomato with the vegetable and rice mixture, packing it gently but firmly.
Place the stuffed tomatoes in a baking dish. If any filling remains, arrange it around the base of the tomatoes in the dish.
Bake in the preheated oven for 15-20 minutes, or until the tomatoes are tender and the filling is heated through.
Remove from the oven and let cool for 5 minutes. Serve warm with lime wedges on the side for a bright and tangy finish.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1877 mg | 82% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 25.2 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2158 mg | 46% | |
*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.
