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–+ servings

Cheesy Baked Stuffed Tomatoes

A comforting dish featuring ripe tomatoes stuffed with a rich mixture of rice and cheese, perfect for weeknight dinners or special family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 4 large large tomatoes Choose ripe, firm tomatoes.
  • 1 cup cooked rice Any type of cooked rice can be used.
  • 1 cup shredded mozzarella cheese Feel free to substitute with other types of cheese.
  • 1/4 cup grated Parmesan cheese Can be replaced with other cheeses if needed.
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper To taste.
  • Fresh herbs (like basil or parsley) For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Carefully cut the tops off the tomatoes and scoop out the insides with a spoon.
  3. In a mixing bowl, combine the cooked rice, mozzarella, Parmesan, olive oil, Italian seasoning, and a pinch of salt and pepper. Stir until well integrated.
  4. Fill each tomato generously with the rice and cheese mixture, pressing down gently to pack it in.
Baking
  1. Arrange the stuffed tomatoes in a baking dish and bake for 25-30 minutes, until tender and the cheese is bubbly and golden brown.
  2. Once out of the oven, sprinkle fresh herbs on top for a burst of color and freshness before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 6gSodium: 300mgFiber: 2gSugar: 4g

Notes

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven. Can also be frozen for up to three months; thaw and reheat before serving.

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