Description
These Stuffed Tomatoes are easy enough for a weeknight dinner and pretty enough for a party or potluck. Juicy tomatoes are filled with a quick rice and cheese mixture for simple ideas that feel fresh and satisfying. This is one of the best healthy recipes for meal prep because the filling stays tender and the tomatoes bake until soft and slightly browned.
Ingredients
- 4 tomatoes Large ripe tomatoes
- 1 1/2 cups Cooked rice
- 1 cup Shredded mozzarella cheese
- 1/3 cup Grated Parmesan cheese
- 1 onion finely chopped Small yellow onion
- 2 cloves minced Garlic cloves
- 2 tablespoons Olive oil
- 1/4 cup chopped Fresh parsley
- 1 teaspoon Dried oregano
- 3/4 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 cup chopped from the hollowed tomatoes Tomato pulp
Instructions
- Slice the tops from the 4 large tomatoes and scoop out the centers while keeping the tomato walls thick enough to hold the filling. The tomatoes change from whole firm fruit into uneven hollow cups with jagged edges and a small pile of chopped tomato pulp ready for the filling.
- Cook the chopped onion and garlic with olive oil and chopped tomato pulp until the mixture looks glossy and soft. The sharp raw pieces turn into a moist savory base with translucent onion bits and tomato juices spreading through the pan.
- Fold the cooked rice into the softened tomato mixture with mozzarella and Parmesan and parsley and oregano and salt and pepper. The filling changes from separate parts into a thick speckled mixture with white cheese streaks and green herbs showing between the rice grains.
- Spoon the rice filling into the 4 hollowed tomatoes and let some of the filling mound above the rims. The hollow tomato cups become structured and full with uneven domes of rice and cheese sitting higher in some tomatoes than others.
- Bake the filled tomatoes until the skins wrinkle and the cheese melts into the rice and the tops turn lightly golden in uneven spots. The tomatoes change from firm filled cups into tender baked tomatoes with softened sides and browned cheese edges.
- Transfer one baked tomato to a plate and cut it open so the tender rice filling and melted cheese show inside. The final portion looks homemade and juicy with soft tomato walls and uneven browned top pieces and filling spilling slightly onto the plate.
Notes
Pro Tips:
- Choose tomatoes that feel heavy and firm so they hold the rice filling while still baking into juicy tender cups.
- Use day old cooked rice when possible because it holds its shape better and keeps the filling fluffy.
- Do not overfill the dish with extra liquid because the tomatoes release juices as they bake and soften.
- Add the cheese in small handfuls while folding so it melts into uneven pockets instead of clumping together.
Storage: Store leftover Stuffed Tomatoes in an airtight container in the refrigerator for up to 3 days. Let the tomatoes cool before covering so steam does not make the filling watery. Reheat them in a covered baking dish until warmed through and the cheese softens again. For meal prep and make ahead cooking and assemble the tomatoes one day early and bake them fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Cuisine: Mediterranean inspired
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 285
- Sugar: 8g
- Sodium: 520mg
- Fat: 13g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 22mg