Ingredients
Scale
- 6 medium-sized tomatoes, ripe but firm
- 1 cup cooked rice (white or brown)
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Optional: Breadcrumbs for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully cut off the tops of each tomato and scoop out the pulp to create hollow shells. Season with salt and pepper.
- In a mixing bowl, combine cooked rice, shredded cheese, onion, garlic, olive oil, and parsley. Mix well.
- Stuff the tomato shells with the rice filling, press down gently, and place the tops back on if desired.
- Lightly grease a baking dish and arrange the stuffed tomatoes inside. Bake for 25-30 minutes until tender.
Notes
- For a heartier dish, add cooked ground beef or Italian sausage to the filling.
- Experiment with different grains like quinoa or barley instead of rice.
- Add diced bell peppers or zucchini for more vegetables.
- Incorporate red pepper flakes for added spice.
- Try various cheeses like feta or Parmesan for different flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 210 Kcal
- Sugar: 3g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg