Stuffed Tomatoes Recipe
Stuffed tomatoes are a delicious and versatile dish that can be served as an appetizer, side dish, or light main course. Juicy, ripe tomatoes are hollowed out and filled with a flavorful mixture of rice, herbs, vegetables, and protein, then baked to perfection. This dish is Mediterranean-inspired and can be customized with different fillings, making it perfect for vegetarians, vegans, or meat lovers.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Ingredients
For the Tomatoes:
6 large ripe tomatoes
1 teaspoon salt (for seasoning the tomatoes)
1 tablespoon olive oil (for brushing)
For the Filling:
1 cup cooked rice (white, brown, or quinoa for a variation)
½ cup cooked ground beef, turkey, or plant-based alternative (optional)
1 small onion, finely chopped
2 cloves garlic, minced
½ cup bell peppers, finely diced
¼ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
½ cup breadcrumbs (for topping, optional)
Optional Additions:
½ teaspoon red pepper flakes (for spice)
¼ cup chopped olives or capers (for a Mediterranean touch)
¼ cup feta cheese (for a Greek-style version)
Instructions
Step 1: Prepare the Tomatoes
1. Preheat oven to 375°F (190°C).
2. Slice the tops off the tomatoes and set them aside.
3. Use a spoon to gently scoop out the pulp and seeds, leaving a hollow shell. Save the pulp for the filling.
4. Lightly sprinkle the inside of the tomatoes with salt and turn them upside down on a paper towel to drain excess moisture.
Step 2: Prepare the Filling
5. Heat 2 tablespoons of olive oil in a pan over medium heat.
6. Saute the chopped onion and bell peppers for 3–4 minutes until soft.
7. Add the minced garlic and cook for another 30 seconds.
8. Stir in the cooked rice, tomato pulp, oregano, basil, salt, black pepper, and any optional ingredients. Cook for 2–3 minutes to combine flavors.
9. Remove from heat and stir in the Parmesan cheese and fresh parsley.
Step 3: Stuff & Bake the Tomatoes
10. Brush the outside of the tomatoes with olive oil and place them in a baking dish.
11. Spoon the filling into each tomato, pressing gently to pack it in.
12. If using, sprinkle breadcrumbs on top for a crispy finish.
13. Place the tomato tops back on as lids.
14. Bake for 25–30 minutes until the tomatoes are soft and slightly wrinkled.
Step 4: Serve & Enjoy
15. Let the stuffed tomatoes cool for 5 minutes before serving.
16. Garnish with extra parsley or a drizzle of olive oil.
Nutritional Information
(Per Stuffed Tomato, Approximate)
Calories: ~180
Protein: 5g
Carbohydrates: 22g
Fat: 8g
Fiber: 3g
Sodium: 300mg
Notes & Tips
Make it vegan: Use plant-based protein and nutritional yeast instead of Parmesan.
Make it low-carb: Substitute rice with cauliflower rice or extra vegetables.
For extra flavor: Add pine nuts, raisins, or fresh mint for a Mediterranean twist.
Storage: Store leftovers in the fridge for 2–3 days and reheat in the oven or microwave.
Freezing: Stuffed tomatoes can be frozen before baking. Thaw in the fridge and bake when ready.
Common Questions & Answers
Q: Can I use cherry tomatoes for this recipe?
A: Yes! Use small cherry tomatoes and reduce the baking time to 15 minutes.
Q: What type of tomatoes work best?
A: Beefsteak, heirloom, or Roma tomatoes hold their shape well when baked.
Q: Can I add meat to the filling?
A: Absolutely! Cooked ground beef, turkey, sausage, or shredded chicken work well.
Q: What can I serve with stuffed tomatoes?
A: They pair well with a fresh salad, crusty bread, or a light soup.
Stuffed tomatoes are a simple, flavorful, and nutritious dish that can be customized to fit any diet. Whether you prefer a vegetarian version or a meaty one, these tomatoes are packed with flavor and make a beautiful presentation. Serve them warm as a light meal or side dish, and enjoy every bite!