Nut-Free Stuffed Tomatoes

Delight your taste buds with these flavorful Nut-Free Stuffed Tomatoes, the perfect blend of wholesome ingredients and vibrant Mediterranean-inspired flavors. This recipe features juicy, hollowed-out tomatoes brimming with a hearty, nut-free stuffing made from fluffy rice, tender spinach, sweet red bell peppers, sautéed onions, and a touch of grated parmesan for a savory depth. Topped with a golden breadcrumb crust and a drizzle of olive oil, these baked stuffed tomatoes are irresistibly crispy on the outside and tender on the inside. With a quick prep time of just 15 minutes and a bake time of 25 minutes, this dish is ideal for weeknights or elegant dinners. Gluten-free options are easy to incorporate, and it's an excellent choice for anyone seeking a delicious vegetarian dish without nuts. Serve these Nut-Free Stuffed Tomatoes as a satisfying main course or a stunning side dish that’s sure to impress!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 large tomatoes
• 1.5 cups cooked white or brown rice
• 2 tablespoons olive oil
• 0.5 cups yellow onion, finely chopped
• 2 cloves garlic, minced
• 0.5 cups red bell pepper, diced
• 0.75 cups frozen spinach, thawed and squeezed dry
• 0.25 cups parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 cups breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut off the tops of the tomatoes and carefully scoop out the insides using a spoon. Reserve the scooped-out tomato flesh in a bowl. Place the hollowed tomatoes upside down on paper towels to drain.

Step 3

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.

Step 4

Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes until the vegetables are fragrant and tender.

Step 5

Stir in the reserved tomato flesh, thawed spinach, and cooked rice. Cook for 2-3 minutes, letting the flavors combine and the mixture thicken slightly.

Step 6

Remove the skillet from the heat. Stir in the grated parmesan cheese, chopped parsley, salt, and black pepper.

Step 7

Place the hollowed-out tomatoes in a baking dish. Stuff each tomato with the rice mixture until full.

Step 8

Sprinkle the tops of the stuffed tomatoes with breadcrumbs and drizzle the remaining 1 tablespoon of olive oil over them.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the tomatoes are tender and the tops are golden brown.

Step 10

Remove the stuffed tomatoes from the oven and let them cool for a few minutes. Serve warm and enjoy!

Nutrition Facts

Serving size	(1449.0g)

Amount per serving	% Daily Value*
Calories	1064.7

Total Fat 39.0g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 20mg	0%
Sodium 2119.7mg	0%
Total Carbohydrate 154.1g	0%
Dietary Fiber 18.3g	0%
Total Sugars 28.1g
Protein 33.8g	0%

Vitamin D 0IU	0%
Calcium 635.6mg	0%
Iron 11.0mg	0%
Potassium 3043.2mg	0%

*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.

Source of Calories

Fat: 31.8%

Protein: 12.3%

Carbs: 55.9%