Stuffed Tomatoes

Three halved tomatoes stuffed with rice and topped with herbs and breadcrumbs on a beige ceramic plate.

5 from 6 votes

These stuffed tomatoes are a fresh, light vegetarian meal or side dish. Filled with rice, sautéed shallots, garlic, lemon, bread crumbs, pine nuts, and fresh herbs, they are quick and easy to prepare for summer.

Prep Time15

Cook Time20

Total Time35

Course: Side Dishes

Cuisine: American

Keyword: stuffed tomato recipe, stuffed tomatoes

Servings: servings

Author: Gina Matsoukas

Ingredients

6 large tomatoes
1 1/2 cups cooked rice
1/4 cup bread crumbs gluten-free if desired, plus more for topping
1/8 cup pine nuts toasted
1 lemon zested and juiced
2 small shallots minced
2 cloves garlic minced
1/2 cup minced herbs (I used basil, parsley, cilantro, mint & lemon thyme)
2 tablespoons extra virgin olive oil divided
salt and pepper to taste
1/4 cup freshly grated parmesan cheese

Instructions

Preheat oven to 450°F.
Slice the tops of the tomatoes off and scoop out the insides using a spoon so that you're left with just a shell to stuff.
Arrange tomato shells in a lightly oiled glass baking dish or baking sheet and season the inside of the tomatoes with salt and pepper.
Toast the pine nuts in small pan over medium heat for about 4-5 minutes just until they start to turn golden.
Use same pan to then lightly sauté the shallots and garlic in 1 tablespoon of olive oil.
While the shallots and garlic are sautéing, add the cooked rice, bread crumbs, pine nuts, lemon zest & juice, herbs and remaining tablespoon of oil to a bowl. Season the mixture with salt and pepper and mix to combine.
Spoon the stuffing into the tomato shells. Top with additional breadcrumbs and the parmesan cheese. Bake for about 15 minutes.
Broil the last 1-2 minutes for a golden brown crunchy top.

Notes

Nutrition