Stuffed Tomatoes

    Stuffed Tomatoes

    Recipe photo: Stuffed Tomatoes
    1

    Stuffed Tomatoes

    (35)
    45min


    34 people made this

    About this recipe: This easy side dish can be embellished with nuts, raisins or bacon!

    Ingredients
    Serves: 4 

    • 1, 1/2 cups cooked rice
    • 4 large firm tomatoes
    • 1 green capsicum, chopped
    • 1 onion, peeled and finely chopped
    • small handful finely minced fresh parsley
    • 1/2 teaspoon salt
    • 1 clove garlic, finely chopped
    • 1 teaspoon olive oil

    Directions
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 200 C.
    2. Slice off the top of each tomato and scoop out the pulp, leaving a shell. Reserve 3 tablespoons of pulp and invert the tomatoes to drain.
    3. Chop tomato pulp and put in a medium bowl. Combine with rice, green capsicum, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
    4. Bake in preheated oven for 20 to 25 minutes.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (35)

    Reviews in English (30)

    by
    13

    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.  -  28 Mar 2005  (Review from Allrecipes US | Canada)

    by
    13

    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.  -  17 Nov 2001  (Review from Allrecipes US | Canada)

    by
    10

    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.  -  19 Jan 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate