Description
These Cheesy Baked Stuffed Tomatoes are a delightful and savory vegetarian dish perfect as a side or a light main course. Ripe tomatoes are hollowed out and filled with a flavorful mixture of cooked white rice, mozzarella, Parmesan cheese, sautéed garlic, and onions, seasoned with dried herbs. Baked until bubbly and golden, they make an impressive, comforting, and colorful dish that’s easy to prepare and sure to please.
Ingredients
Scale
Vegetables
- 6 large ripe tomatoes
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- Fresh parsley or basil for garnish
Cheese and Dairy
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Grains
- 1 cup cooked white rice
Oils and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
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, then slice off the tops and carefully scoop out the pulp and seeds to create hollow shells.
- Drain Moisture: Lightly salt the inside of the hollowed tomatoes and place them upside down on paper towels to drain any excess moisture for about 10 minutes.
- Sauté Aromatics: Heat olive oil in a pan over medium heat and sauté the minced garlic and chopped onion until fragrant and softened, approximately 2 to 3 minutes.
- Mix Filling: In a mixing bowl, combine the cooked white rice, sautéed garlic and onions, shredded mozzarella, grated Parmesan, dried oregano, dried basil, salt, and pepper. Stir well to blend all ingredients evenly.
- Fill Tomatoes: Pat the tomato shells dry and carefully fill each one with the prepared rice and cheese mixture, leaving a little space on top for extra cheese.
- Top and Season: Sprinkle additional mozzarella and a bit of Parmesan cheese on top of each stuffed tomato, along with a pinch of dried oregano or basil if desired to intensify flavor.
- Bake: Arrange the stuffed tomatoes in a baking dish and bake for 20 to 25 minutes, or until the cheese topping is golden and bubbly.
- Optional Broil: For a crispier top, broil the tomatoes for the last 1 to 2 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove the baked tomatoes from the oven, garnish with freshly chopped parsley or basil, and serve warm for the best taste experience.
Notes
- You can substitute cooked quinoa or brown rice for white rice for a healthier twist.
- Make sure to drain the tomato shells well to prevent the filling from becoming watery.
- For a spicier variation, add a pinch of red chili flakes to the filling mixture.
- This recipe is best served warm but can be prepared a few hours in advance and reheated before serving.
