Stuffed Tomatoes With Rice
Stuffed tomatoes with rice offer a flavorful, savory dish featuring tender tomatoes filled with seasoned rice and herbs, perfect for light lunches or elegant dinners.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Wash the tomatoes, cut off the tops, and scoop out the insides.
- Saute chopped onions in oil until translucent.
- Add salt, pepper, and chopped Italian parsley to the onions.
- Wash and drain the rice.
- Add the rice and tomato insides to the onions and cook for a few minutes, stirring well.
- Stuff the prepared tomatoes with this rice mixture.
- Replace the tomato tops.
- Place the stuffed tomatoes in a small deep pan so they fit snugly without extra space.
- Pour 2 cups of water over the tomatoes.
- Bake for about 30 minutes at 375°F.
- Baste the tomatoes with their juices and gently push them down in the pan.
- Continue baking and basting every 15 minutes until no more juice remains, about 1 hour and 20 minutes.
- Remove from oven and cool.
- Serve cold, never warm.
Nutrition & Diet Analysis (per serving)
395
kcal
20% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).