Stuffed Tomatoes

Transform your weeknight dinner into a Mediterranean masterpiece with these vibrant Stuffed Tomatoes. Bursting with a flavorful stuffing of aromatic sautéed onions, garlic, fresh herbs, and creamy Parmesan, each tomato is filled with a perfectly seasoned mixture of rice, breadcrumbs, and a zesty splash of lemon juice. The tomatoes bake to tender perfection, their natural juices infusing the filling with richness while the golden-brown tops add a satisfying crunch. This versatile dish comes together in under an hour, making it an excellent option for both busy weeknights and elegant dinner parties. Serve these savory stuffed tomatoes as a hearty vegetarian entrée or a stunning side dish, and watch them steal the spotlight on your table. Keywords: stuffed tomatoes recipe, baked stuffed tomatoes, vegetarian dinner ideas, Mediterranean recipes, stuffed vegetable dish.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 pieces large ripe tomatoes
• 2 tablespoons olive oil
• 1 pieces medium onion, finely chopped
• 2 pieces garlic cloves, minced
• 1.5 cups cooked rice
• 0.25 cup fresh parsley, chopped
• 0.25 cup fresh basil, chopped
• 0.5 cup grated Parmesan cheese
• 0.5 cup bread crumbs
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash and dry the tomatoes. Slice the tops off and scoop out the insides using a spoon, being careful not to break the outer shell. Reserve the tomato pulp.

Step 3

Place the hollowed-out tomatoes upside down on a paper towel to drain excess moisture.

Step 4

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent, about 5 minutes.

Step 5

Stir in the reserved tomato pulp and cook for another 2-3 minutes, allowing the flavors to meld.

Step 6

In a large mixing bowl, combine the cooked rice, sautéed onion and tomato mixture, chopped parsley, chopped basil, grated Parmesan cheese, bread crumbs, salt, and black pepper.

Step 7

Stir in the lemon juice and 1 tablespoon of olive oil until the mixture is well combined and evenly moistened.

Step 8

Fill each tomato with the rice mixture, packing it gently to ensure it's well filled but not overstuffed.

Step 9

Place the stuffed tomatoes in a baking dish, ensuring they are snugly placed to prevent them from tipping over.

Step 10

Drizzle a little olive oil over the tops of the tomatoes.

Step 11

Bake the stuffed tomatoes in the preheated oven for about 25-30 minutes, or until the tomatoes are tender and the tops are lightly browned.

Step 12

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(1763.9g)

Amount per serving	% Daily Value*
Calories	1296.4

Total Fat 46.8g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 40mg	0%
Sodium 3535.4mg	0%
Total Carbohydrate 182.3g	0%
Dietary Fiber 22.4g	0%
Total Sugars 38.6g
Protein 45.6g	0%

Vitamin D 0IU	0%
Calcium 1044.2mg	0%
Iron 16.1mg	0%
Potassium 3683.4mg	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: 31.6%

Protein: 13.7%

Carbs: 54.7%