Stuffed Tomato Flowers Recipe

Name: Stuffed Tomato Flowers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup dry white wine or ¼ cup apple juice; 2 teaspoons finely shredded lemons, rind of; 3 tablespoons lemon juice; 1 tablespoon extra virgin olive oil; 2 tablespoons snipped, fresh, dried dill weed or 2 tablespoons snipped, fresh, dried dill weed; 1 tablespoon snipped parsley; 2 cloves garlic, minced; ½ teaspoon coarsely ground pepper; ¼ teaspoon salt; 1 ½ cups cooked brown rice; 1 (15 ounce) can garbanzo beans, rinsed and drained; ¼ cup chopped sweet red pepper; ¼ cup chopped, seeded cucumber; ¼ cup golden raisin, coarsely chopped; 1 medium carrot, chopped; 2 medium green onions, sliced; 2 tablespoons chopped green olives; 6 large ripe tomatoes

Servings: persons

¼ cup dry white wine or ¼ cup apple juice
2 teaspoons finely shredded lemons, rind of
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
2 tablespoons snipped, fresh, dried dill weed or 2 tablespoons snipped, fresh, dried dill weed
1 tablespoon snipped parsley
2 cloves garlic, minced
½ teaspoon coarsely ground pepper
¼ teaspoon salt
1 ½ cups cooked brown rice
1 (15 ounce) can garbanzo beans, rinsed and drained
¼ cup chopped sweet red pepper
¼ cup chopped, seeded cucumber
¼ cup golden raisin, coarsely chopped
1 medium carrot, chopped
2 medium green onions, sliced
2 tablespoons chopped green olives
6 large ripe tomatoes

1
For dressing, combine white wine or apple juice, lemon peel, lemon juice,olive oil, fresh or dried dillweed, parsley, garlic, pepper, and salt.
2
For filling, toss together rice, garbanzo beans, sweet pepper, cucumber, raisins, carrot, green onion, and olives in a large bowl.
3
Add dressing and toss until evenly coated.
4
Cove and refrigerate up to 4 hours.
5
Core each tomato.
6
Make six lengthwise cuts from top of each tomato almost to but not through the bottom, creating six wedges.
7
Gently fan out wedges; place tomato on each serving plate.
8
Spoon about 3/4 cup filling into each tomato.

388

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: ¼ cup dry white wine or ¼ cup apple juice, 2 teaspoons finely shredded lemons, rind of, 3 tablespoons lemon juice, 1 tablespoon extra virgin olive oil, and more.

Yes, Stuffed Tomato Flowers 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!

Stuffed Tomato Flowers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions