Jambalaya-Stuffed Tomatoes Recipe

Name: Jambalaya-Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large tomatoes; salt and ground black pepper to taste; 1 tablespoon butter; 1/4 cup chopped onion; 2 tablespoons chopped green onion; 1/2 green bell pepper, seeded and sliced; 1/4 cup diced fully cooked ham; 1 cup cooked basmati rice; 1/2 teaspoon dried thyme; 10 large shrimp - shelled, deveined, and halved lengthwise; 1/4 cup chicken broth, or more as needed; 1/4 cup grated Parmesan cheese, or more to taste

Servings: persons

4 large tomatoes
salt and ground black pepper to taste
1 tablespoon butter
1/4 cup chopped onion
2 tablespoons chopped green onion
1/2 green bell pepper, seeded and sliced
1/4 cup diced fully cooked ham
1 cup cooked basmati rice
1/2 teaspoon dried thyme
10 large shrimp - shelled, deveined, and halved lengthwise
1/4 cup chicken broth, or more as needed
1/4 cup grated Parmesan cheese, or more to taste

1
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
2
Remove the tops from tomatoes; scoop out the insides. Chop the tomato meat and set aside for later use. Liberally season the insides of tomatoes with salt and black pepper.
3
Melt butter in a frying pan over medium-high heat. Cook and stir onion and green onion until lightly browned, 1 to 2 minutes. Add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. Remove from heat.
4
Fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. Pour about 1 tablespoon chicken broth into each tomato. Place tomatoes in the prepared baking dish. Spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish.
5
Bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. Sprinkle tomatoes with Parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 large tomatoes, salt and ground black pepper to taste, 1 tablespoon butter, 1/4 cup chopped onion, and more.

Yes, Jambalaya-Stuffed Tomatoes falls under the Seafood 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.

Jambalaya-Stuffed Tomatoes

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