Description
Cheesy Baked Stuffed Tomatoes are oven-roasted tomatoes filled with herbed rice and topped with golden melted cheese—perfect for a quick vegetarian dinner or a healthy side dish.
Ingredients
Scale
- 6 large ripe tomatoes
- 1 cup cooked rice
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Cut the tops off the tomatoes and scoop out the pulp and seeds. Set the hollowed tomatoes aside and finely chop the pulp.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add the chopped tomato pulp and cook for 5 minutes to reduce the liquid.
- Stir in the cooked rice, oregano, basil, salt, and pepper. Mix well and remove from heat.
- Fold in half of the mozzarella and all the Parmesan cheese.
- Stuff each hollowed tomato with the rice mixture, pressing down slightly to compact.
- Top with the remaining mozzarella cheese and place them in the prepared baking dish.
- Bake for 25–30 minutes, or until the tops are golden and the tomatoes are tender.
- Garnish with chopped parsley or basil before serving.
Notes
- Use firm tomatoes like beefsteak or vine-ripened to hold their shape while baking.
- You can substitute rice with quinoa or couscous for variation.
- Add breadcrumbs on top before baking for extra crunch.
- Make ahead and refrigerate before baking for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg