Description
Delicious and comforting cheesy baked stuffed tomatoes filled with a flavorful mixture of cooked rice, mozzarella, Parmesan, garlic, and herbs. Perfect as a savory side dish or a light vegetarian main course.
Ingredients
Tomatoes
- 6 large ripe tomatoes
Stuffing
- 1 cup cooked white rice
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
Garnish
- Fresh parsley or basil for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed tomatoes.
- Prepare Tomatoes: Wash and dry the tomatoes thoroughly. Slice off the tops and carefully scoop out the pulp and seeds, creating hollow shells.
- Drain Tomatoes: Lightly salt the inside of the hollowed tomatoes to draw out moisture. Place them upside down on paper towels to drain excess liquid for about 10 minutes.
- Sauté Aromatics: Heat olive oil in a pan over medium heat. Add minced garlic and chopped onion, sautéing for 2–3 minutes until fragrant and softened.
- Make the Filling: In a mixing bowl, combine cooked rice, sautéed garlic and onions, shredded mozzarella, Parmesan cheese, dried oregano, dried basil, salt, and pepper. Mix thoroughly to evenly incorporate all ingredients.
- Stuff Tomatoes: Pat the tomato shells dry with paper towels to remove remaining moisture. Fill each tomato with the rice and cheese mixture, filling almost to the top.
- Add Cheese Topping: Sprinkle additional mozzarella and a bit of Parmesan cheese on top of each stuffed tomato. Optionally, add a pinch of dried oregano or basil for extra flavor.
- Bake: Arrange the stuffed tomatoes upright in a baking dish. Bake for 20–25 minutes or until the cheese on top is melted, golden, and bubbly.
- Optional Broil: For a crispier top, broil the stuffed tomatoes for the last 1–2 minutes of baking carefully to avoid burning.
- Garnish and Serve: Remove the tomatoes from the oven and garnish with freshly chopped parsley or basil. Serve warm as a delightful side or light main dish.
Notes
- Choose firm but ripe tomatoes to hold their shape during baking.
- Drain the tomatoes well to prevent excess liquid in the filling and baking dish.
- You can substitute white rice with brown rice or quinoa for a healthier variation.
- Use fresh herbs if available for a fresher flavor profile.
- This recipe is vegetarian and can be adapted for gluten-free diets by ensuring the rice is gluten-free.
