Stuffed Tomatoes
Juicy, flavorful stuffed tomatoes filled with a delightful mix of seasoned rice, vegetables, and herbs. Perfect as a main dish or a hearty side.
Nutrition
Calories: 250cal
Carbohydrate: 36g
Protein: 6g
Fat: 8g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
30 min Cook
50 min Total
4 Servings
Ingredients
- 4 large tomatoes
- 1 cup cooked rice
- 1/4 cup diced bell peppers
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the tomatoes and scoop out the insides with a spoon. Reserve the insides in a bowl. Be careful not to pierce the outer skin of the tomatoes.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell peppers, sautéing until softened, about 5 minutes.
- Add the minced garlic to the skillet and sauté for an additional 1 minute, until fragrant. Be careful not to burn the garlic.
- Add the reserved tomato insides, cooked rice, oregano, salt, and pepper to the skillet. Stir well and cook for 3-4 minutes until the mixture is heated through.
- Remove the skillet from heat and mix in the grated Parmesan cheese and chopped basil.
- Place the hollowed tomatoes in a baking dish. Drizzle the remaining tablespoon of olive oil over them.
- Carefully spoon the rice mixture into each tomato, pressing gently with the back of the spoon to pack the filling. Fill each tomato just to the top.
- Place the tops back on the stuffed tomatoes as lids, if desired, or leave them open for a browned top.
- Bake in the preheated oven for 25-30 minutes, until the tomatoes are tender and the filling is golden on top.
- Allow to cool slightly before serving. Tip: Garnish with extra fresh basil or a sprinkle of Parmesan for added flavor.
