Baked Stuffed Tomatoes With Rice Recipe

Name: Baked Stuffed Tomatoes With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ripe greenhouse tomatoes; 2 tablespoons pine nuts; 1 tablespoon olive oil; 10 large fresh spinach leaves, without stems and finely chopped; 2 garlic cloves, finely chopped; 1 cup cooked rice; ¼ cup chopped fresh basil; ¾ cup freshly grated parmesan cheese; ¼ teaspoon salt; ¼ teaspoon pepper (to taste)

Servings: persons

1
Preheat oven to 350 degrees.
2
Cut off upper fifth or so of tomato.
3
Remove the innards of the tomato and seeds and discard.
4
Try not to puncture the wall of the tomato.
5
Turn tomatoes upside down on a paper towel to drain.
6
In a small skillet, cook pine nuts in olive oil over low heat until golden, this should take about five minutes.
7
If they start to burn, place them in a medium-sized mixing bowl.
8
Add the spinach and garlic to the skillet, cook for two minutes.
9
Add to bowl.
10
Add rice, basil, 1/2 cup of cheese, salt and pepper.
11
Mix and spoon into tomatoes.
12
Place tomatoes in a greased shallow baking dish.
13
Sprinkle with remaining cheese.
14
Bake in 350 degree oven for 20 to 25 minutes or until tender.
15
Broil for one or two minutes to toast tops if desired.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ripe greenhouse tomatoes, 2 tablespoons pine nuts, 1 tablespoon olive oil, 10 large fresh spinach leaves, without stems and finely chopped, and more.

Yes, Baked Stuffed Tomatoes With Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Stuffed Tomatoes With Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions