Vegetarian Stuffed Tomatoes

Elevate your dinner table with these irresistible Vegetarian Stuffed Tomatoes, a perfect harmony of fresh ingredients and bold flavors! Juicy, hollowed-out tomatoes serve as the perfect edible vessels for a vibrant medley of savory cooked rice, tender zucchini, sweet bell peppers, and tangy crumbled feta, all brought together with aromatic herbs like parsley and basil. Crowned with a sprinkling of Parmesan cheese and baked to golden perfection, this recipe combines wholesome ingredients with a delightful Mediterranean flair. Ready in just under an hour, these stuffed tomatoes make a satisfying main course or a stunning side dish. Whether you’re catering to vegetarians or simply looking for a meat-free meal, these stuffed tomatoes are guaranteed to impress with their vibrant presentation and melt-in-your-mouth goodness.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 pieces large tomatoes
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 pieces garlic cloves, minced
• 1.5 cups cooked rice
• 1 medium zucchini, finely diced
• 1 medium bell pepper, finely diced
• 0.5 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup grated Parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the tomatoes and scoop out the seeds and pulp, leaving a hollowed shell. Reserve the pulp for later use.

Step 3

Place the hollowed tomatoes upside down on a plate to drain excess liquid while you prepare the filling.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

Step 5

Add the minced garlic to the skillet and sauté for 1 minute until fragrant.

Step 6

Stir in the diced zucchini and bell pepper, cooking for 5-7 minutes until the vegetables are tender.

Step 7

Add the reserved tomato pulp, cooked rice, parsley, basil, salt, and black pepper to the skillet. Cook for an additional 2-3 minutes, stirring to combine.

Step 8

Remove the skillet from heat and fold in the crumbled feta cheese.

Step 9

Pat the hollowed tomatoes dry with a paper towel and place them upright in a greased baking dish.

Step 10

Spoon the prepared filling into each tomato, packing it slightly to fill the cavity.

Step 11

Drizzle the remaining 1 tablespoon of olive oil over the stuffed tomatoes and sprinkle the tops with grated Parmesan cheese.

Step 12

Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the tops are golden brown.

Step 13

Remove from the oven and garnish with additional parsley or basil, if desired. Serve warm.

Nutrition Facts

Serving size	(1968.8g)

Amount per serving	% Daily Value*
Calories	1217.8

Total Fat 51.4g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 73.4mg	0%
Sodium 3777.3mg	0%
Total Carbohydrate 155.1g	0%
Dietary Fiber 22.5g	0%
Total Sugars 42.8g
Protein 42.5g	0%

Vitamin D 0IU	0%
Calcium 722.4mg	0%
Iron 10.4mg	0%
Potassium 3861.7mg	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: 36.9%

Protein: 13.6%

Carbs: 49.5%