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Stuffed and Baked Tomatoes

Stuffed and Baked Tomatoes

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Krista B

Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 79.2g
  • 26%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
  5. Bake in preheated oven for 20 to 25 minutes.
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Reviews

XXXNAUGHTY
13
3/28/2005

This was pretty good. My mom and sister loved these. I changed a bit of the ingredients around since I didn't have all the ingredients you listed. I mixed normal white rice, butter, ground pepper, salt, pieces of pepperoni, onions, garlic, and feta cheese and stuffed them into the tomatoes. Very tasty.

CHARDANU
13
7/14/2003

You will have to prepare rice for this recipe which takes away from it being very simple, and I found I needed about more of the stuffing mixture than the recipe called for. Fortunately, I had prepared rice for another recipe, and happened to have plenty left over. Keep that in mind, so you that you make plenty of rice and chopped veggies ahead of time. The next time I make it, I will sprinkle salt and pepper on the inside of the tomatoes before putting the mixture in, maybe even brush a little oil and salt on the outside too. I didn't use parsley, but instead substituted oregano. They were delicous, and a great way to add a nice colorful vegetable dish to my pork chop dinner.

Laine
9
1/20/2009

This was very good. I did use the smaller tomatoes I had on hand. I took some people's advice and added mozzarella cheese tot he mix. Since I had more basil on hand I used that too, and a red pepper instead of green. Brown rice instead of white was just as good and all in all this was a great and adaptable recipe.