How to Make Stuffed and Baked Tomatoes - A Step-by-Step Guide

If you're looking for a delicious and versatile way to serve tomatoes, look no further than this recipe for stuffed and baked tomatoes. This dish is a perfect way to enjoy fresh, in-season tomatoes, and it makes for a satisfying and nutritious meal or side dish.

Stuffed and baked tomatoes are a classic dish that can be customized in a variety of ways to suit your tastes and preferences. They can be stuffed with a combination of grains, vegetables, herbs, and cheese, making them a grea...

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Ingredients

  • 1 cup uncooked instant rice
  • 4 large firm tomatoes
  • 1 tablespoon finely chopped green bell pepper
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely minced fresh parsley
  • ½ teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 teaspoon olive oil

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
  • Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
  • In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
  • Bake in preheated oven for 20 to 25 minutes.
  • Nutrition

    364 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 320mg
    • Total Carbohydrate: 79g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 8g
    • Vitamin C: 45mg
    • Calcium: 15mg
    • Iron: 5mg
    • Potassium: 521mg