Ingredients
Scale
- 4 large, ripe tomatoes
- 1 cup cooked rice (white or brown)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1/4 cup breadcrumbs for topping
Instructions
- Preheat your oven to 375°F (190°C). Wash the tomatoes and slice off the tops. Scoop out the pulp, leaving a sturdy shell, and season the insides with salt and pepper.
- In a mixing bowl, combine cooked rice, Parmesan cheese, chopped basil, parsley, and minced garlic. Add olive oil and season with salt and pepper. Mix thoroughly.
- Stuff each tomato with the rice mixture, packing it in gently. Optionally, sprinkle breadcrumbs on top.
- Drizzle the tops with olive oil, add a little water to the baking dish, and bake for 25-30 minutes until the tomatoes are tender and tops are golden.
Notes
- For cheese variations, try mozzarella, feta, or goat cheese.
- Add protein such as ground beef or lentils for a heartier meal.
- Incorporate veggies like zucchini or bell peppers for added nutrition.
- Experiment with herbs like oregano or thyme for more flavor.
- For heat, add red pepper flakes to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg