Stuffed Tomato Recipe

I absolutely love this recipe because it’s the perfect blend of comfort and freshness with those juicy tomatoes and cheesy, herby rice filling—a total flavor bomb! Plus, it’s so versatile; I can make it veggie-friendly or amp it up with Italian sausage for a little extra heartiness that satisfies every time.

I enjoy creating colorful meals, and these stuffed tomatoes are the delightful outcome of the perfect union of simple preparation and bold flavor. They couldn’t be more straightforward.

You cook some rice; from there, you could go in any number of directions with herbs, spices, and other ingredients. I stuck with Italian sausage, which isn’t so bad for you, considering that pork is a fairly lean meat (and of course, you’ve got the rice and tomatoes).

For an aromatic touch, I added garlic. And for some textural contrast, I used a combination of Parmesan cheese, breadcrumbs, and fresh parsley.

Ingredients

The base is juicy and flavorful, rich in the vitamins A and C and antioxidants, and provided by tomatoes.

Rice offers a satisfying texture and plenty of carbohydrates for energy.

Parmesan cheese contributes a savory and umami element while being rich in calcium and protein.

Olive oil contains beneficial fats and might be the healthiest oil.

It’s the key element of the Mediterranean diet, which numerous studies have shown can help lower the incidence of heart disease.

Even the European Journal of Cardiovascular Prevention and Rehabilitation has concluded that, “The Mediterranean diet is probably one of the best ways to avoid cardiovascular diseases.

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Garlic: Imparts richness and fragrance and is potentially heart-healthy.

Bright and zesty, it carries a storm of vitamin A and K.

Sausage from Italy: Optional; it contributes protein and a tasty, piquant flavor.

Ingredient Quantities

• 6 large ripe tomatoes
• 1 cup cooked rice
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: 1/2 cup cooked crumbled Italian sausage

Instructions

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) for prepping.

2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell. Set aside the tomato pulp and chop it well.

3. In a skillet, warm olive oil over medium heat. Add onion, and sauté until it is translucent, about 5 minutes.

4. Minced garlic is added to the skillet and cooked for another minute.

5. In a mixing bowl, combine the chopped tomato pulp, breadcrumbs, cooked rice, sautéed onion and garlic, Parmesan cheese, parsley, oregano, and optional cooked sausage. Combine until well mixed. Fill the peppers with the mixture. Place in a baking dish, add about ½ inch of water, and cover with foil. Bake at 350°F for about 40 minutes.

6. Thoroughly combine the ingredients for the filling.

7. Set each of the hollowed-out tomatoes in a baking dish and fill them generously with the rice mixture.

8. Olive oil, a bit, drizzle. Over the tomatoes, stuffed.

9. Place in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the tops are golden and the tomatoes are tender.

10. Let cool for a few minutes before serving. Enjoy your delectable stuffed tomatoes!

Equipment Needed

1. Oven
2. Cutting board
3. Knife
4. Spoon (for scooping out tomatoes)
5. Skillet
6. Mixing bowl
7. Wooden spoon or spatula
8. Baking dish
9. Aluminum foil
10. Measuring cups and spoons

FAQ

• How can I make this dish vegetarian?To make the recipe vegetarian, just leave out the optional cooked crumbled Italian sausage.
• Can I use a different type of cheese?Certainly, you can replace Parmesan with Pecorino Romano or feta cheese for a distinctly different flavor.
• Is it necessary to use fresh parsley?You can utilize dried parsley when fresh parsley is not on hand, but fresh parsley makes a punchier flavor component. Use the following to make what you have taste like what you want. If using dried parsley, utilize 1 tablespoon.
• How should I hollow out the tomatoes?Gently use a spoon to scoop out the insides while leaving behind enough pulp to keep the tomatoes in shape.
• Can I prepare the stuffing ahead of time?You can prepare the stuffing mixture a day in advance and refrigerate it until you’re ready to fill the tomatoes.
• What should I serve with these stuffed tomatoes?A balanced meal pairs well with a simple green salad or a side of roasted vegetables.
• How do I prevent the tomatoes from becoming too soggy?Do not bake too long; and before mixing the rice with the other ingredients, be certain it is not too wet.

Substitutions and Variations

Substitute 1/2 cup feta cheese for the Parmesan cheese to obtain a decidedly tangier taste.
Instead of rice, use quinoa if you want a gluten-free and protein-rich alternative.
Substitute crushed cornflakes or panko for breadcrumbs to achieve an extra crunch factor.
Replace olive oil with melted butter for a richer flavor.
To achieve a different herb flavor, replace parsley with fresh basil.

Pro Tips

1. Seasoning Inside Before filling the tomatoes, sprinkle a little salt and pepper inside the hollowed-out tomatoes to enhance their natural flavor.

2. Tomato Stability Slice a thin layer off the bottom of each tomato so they can sit flat in the baking dish, preventing them from tipping over.

3. Breadcrumb Crisp Mix a bit of olive oil or melted butter with the breadcrumbs and sprinkle a little extra on top of the stuffed tomatoes for a crispy, golden topping.

4. Cheese Variations For an extra burst of flavor, consider mixing in different types of cheese, such as mozzarella or fontina, into the filling along with the Parmesan.

5. Herb Infusion For added depth, try incorporating fresh basil leaves or a pinch of red pepper flakes into the filling mixture to enhance the aroma and taste.