Best Stuffed Tomatoes With Rice Recipes

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STUFFED TOMATOES



Stuffed Tomatoes image

This Stuffed Tomatoes recipe is easy to make, and is ready in an hour!

Provided by Holly Nilsson

Categories     Appetizer     Dinner     Entree     Lunch     Main Course     Snack

Time 1h

Number Of Ingredients 11

6 large tomatoes (about 3 pounds)
¾ pound Italian sausage
1 onion (finely diced)
4 cloves garlic (minced)
¼ cup white wine
3½ tablespoons tomato paste
½ teaspoon Italian seasoning
½ teaspoon kosher salt
1 cup cooked white rice
½ cup mozzarella cheese (shredded)
¼ cup parmesan cheese (shredded)

Steps:

  • Preheat oven to 400°F.
  • Rinse tomatoes and cut the tops off.
  • Using a spoon, scrape out the insides of the tomato. Chop the insides and the tops.
  • Cook sausage, onion and garlic in a skillet until no pink remains. Drain fat.
  • Add tomato tops, white wine, tomato paste, salt, and Italian seasoning. Cook an additional 5 minutes or until most of the liquid has evaporated. Stir in rice and cook until heated through.
  • Reserve 2 tablespoons mozzarella cheese and 2 tablespoons parmesan cheese for topping. Stir remaning mozzarella and parmesan into the rice mixture.
  • Place tomatoes in a baking dish and gently fill with rice mixture (extra filling can be placed in the pan next to the tomatoes if desired . Top with remaining cheese.
  • Bake 20-25 minutes or until tomatoes are cooked and filling is heated through. Do not overcook.

Nutrition Facts : Calories 439 kcal, Carbohydrate 31 g, Protein 18 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 66 mg, Sodium 743 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

STUFFED TOMATOES WITH RICE



Stuffed Tomatoes with Rice image

Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 9

4 medium tomatoes
1/8 teaspoon salt
1/2 cup chopped onion
3 tablespoons butter, divided
1-1/2 cups cooked rice
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

RICE AND BEEF STUFFED TOMATOES



Rice and Beef Stuffed Tomatoes image

Ground beef, rice, garlic, and lots of other stuff is spooned into tomatoes and baked in 20 minutes.

Provided by Casey Floyd

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 55m

Yield 7

Number Of Ingredients 10

7 tomatoes
1 cup water
1 cup instant rice
1 pound lean ground beef
1 yellow onion, chopped
1 clove garlic, diced
1 pinch garlic salt, or to taste
ground black pepper to taste
2 (15 ounce) cans tomato sauce
1 (6 fluid ounce) can tomato juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Cut tops from tomatoes and scoop out the pulp; transfer pulp to a bowl and chop. Reserve tops of tomatoes.
  • Bring water to a boil in a saucepan, pour in the rice, and cover pan; let stand until rice absorbs water, about 5 minutes.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; add reserved tomato pulp and tomato sauce. Bring the mixture to a boil, reduce heat to low, and simmer until thickened, 10 minutes.
  • Set hollowed-out tomatoes into the prepared baking dish and fill each tomato with ground beef mixture. If desired, place tomato tops back on filled tomatoes. Pour tomato juice over filled tomatoes for extra juiciness.
  • Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 27.8 g, Cholesterol 42.5 mg, Fat 8.6 g, Fiber 4.4 g, Protein 16.9 g, SaturatedFat 3.2 g, Sodium 795.9 mg, Sugar 11 g

VERONICA'S STUFFED TOMATOES



Veronica's Stuffed Tomatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

4 large tomatoes (about 3 1/4 pounds total)
2 teaspoons kosher salt
1/4 cup packed fresh basil leaves
1/4 cup vegetable broth or chicken broth
1/2 teaspoon dried oregano
2 cloves garlic, smashed and peeled
1/4 cup plus 2 tablespoons olive oil
1/2 cup tomato puree, such as Mutti Passata, or more as needed
3/4 cup arborio rice
2 large Yukon gold potatoes, diced
Grated Parmesan, optional

Steps:

  • Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
  • Preheat the oven to 375 degrees F.
  • Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
  • Serve with a grating of Parmesan, if desired.

TOMATOES STUFFED WITH PESTO RICE



Tomatoes stuffed with pesto rice image

Stuffed with spinach, pesto rice and melting mozzarella, these tomatoes make a speedy veggie supper

Provided by Good Food team

Categories     Buffet, Main course

Time 30m

Number Of Ingredients 6

6 large beef tomatoes
250g pack microwave rice
3 tbsp vegetarian pesto (we used Sacla organic basil pesto)
100g grated mozzarella
80g bag spinach , roughly chopped
1 tbsp olive oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Slice the tops off the tomatoes and set aside. Scoop out the insides with a teaspoon, keeping the tomatoes intact. Discard the tomato flesh, but roughly chop the tomato tops. Heat the rice following pack instructions and tip into a bowl. Mix in the chopped tomato, the pesto, three-quarters of the mozzarella, the spinach and seasoning.
  • Spoon the rice mixture into the tomatoes and pack tightly into a casserole dish. Sprinkle with the remaining cheese, drizzle with a little olive oil and bake for 20 mins until soft and bubbling.

Nutrition Facts : Calories 381 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium

RISOTTO-STUFFED TOMATOES



Risotto-stuffed tomatoes image

Ideal for a light supper or weekend lunch

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 11

2 beef tomatoes
2 tsp olive oil
50g risotto rice
2 spring onions , chopped
1 small courgette , chopped
50g chestnut mushroom , wiped and sliced
250ml vegetable stock (such as Marigold)
½ tsp dried mixed Italian herbs
6 fresh basil leaves
1 tbsp finely grated parmesan (or vegetarian alternative)
handful of rocket leaves

Steps:

  • Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
  • Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the spring onions, courgette and mushrooms and fry gently for 2 more minutes.
  • Preheat the oven to fan 170C/conventional 190C/gas 5. Pour in the stock then stir in the dried herbs, tomato pulp and seeds - the seeds will add fibre, and won't be noticeable in the finished dish. Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed - add extra stock or water if necessary. Turn off the heat, tear the basil leaves into the pan and scatter with Parmesan. Season with salt and pepper and stir well.
  • Put the tomatoes in an ovenproof dish and fill each one generously with the risotto. Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few rocket leaves on top.

Nutrition Facts : Calories 173 calories, Fat 5.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2.8 grams fiber, Protein 6.4 grams protein, Sodium 0.57 milligram of sodium

STUFFED TOMATOES WITH RICE



Stuffed Tomatoes With Rice image

Provided by Florence Fabricant

Categories     appetizer, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 10

12 medium-size tomatoes
4 tablespoons sugar
1 cup extra virgin olive oil, preferably Greek
1 large onion, finely chopped
1 cup uncooked long grain rice
1/2 cup dried currants
2 tablespoons pine nuts, lightly toasted
2 tablespoons chopped mint leaves
Salt and ground black pepper
1/4 cup dry bread crumbs

Steps:

  • Cut a thin slice off tops of tomatoes and reserve. Scoop out tomato pulp, chop, drain and reserve. Sprinkle sugar inside tomatoes.
  • Heat 1/4 cup olive oil in a 10-inch skillet. Add onion. Cook over medium heat until soft. Add rice, stir and cook a few minutes. Add currants, pine nuts, mint, half the tomato pulp and 1/2 cup water. Season with salt and pepper. Cover and simmer 10 minutes.
  • Heat oven to 300 degrees. Purée remaining tomato pulp, and spread in bottom of shallow baking dish that will hold all the tomatoes without much room to spare.
  • Spoon rice mixture into tomatoes; it will not fill them. Replace tops, spoon a tablespoon of oil over each tomato, and sprinkle with bread crumbs. Bake 1 1/2 hours.
  • Allow to cool to room temperature before serving as an appetizer or with cold poached fish or grilled lamb.

Nutrition Facts : @context http, Calories 592, UnsaturatedFat 32 grams, Carbohydrate 58 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 857 milligrams, Sugar 24 grams

RICE-STUFFED TOMATOES



Rice-Stuffed Tomatoes image

I learned to put an Italian twist on my cooking after getting married since my husband is of Italian descent. I don't have many occasions to cook anymore. But when I'm expecting company, this is the dish I'll likely prepare.-Marion Amonte, Hingham, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

6 large tomatoes
1 pound ground beef
1 cup cooked long grain rice
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup grated Parmesan cheese
1/4 pound Swiss cheese, cut into 1/2-inch cubes

Steps:

  • Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out and reserve pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Chop reserved pulp., In a large skillet, cook beef until no longer pink; drain. Add the rice, parsley, basil, salt, pepper and tomato pulp; heat through. Remove from the heat; stir in cheeses., Spoon into tomato shells. Place in a greased shallow baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through.

Nutrition Facts : Calories 294 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 634mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.

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