Description
Juicy tomatoes stuffed with a flavorful mixture of herbs, breadcrumbs, and cheese, then baked to perfection for a delicious appetizer or side dish.
Ingredients
Scale
- 4 medium to large tomatoes: Ripe and firm is best for holding the stuffing.
- ½ teaspoon salt
- 1 tablespoon olive oil
- ⅔ cup minced onion
- 2 medium garlic cloves, minced
- ½ teaspoon ground pepper
- ½ teaspoon dried oregano
- ½ cup bread crumbs: Use gluten-free breadcrumbs if you prefer.
- 1 cup cooked long-grain brown rice: Cooked quinoa or cauliflower rice are great substitutes.
- ½ cup grated Parmesan cheese: Feel free to use feta or mozzarella for a different flavour.
- 3 tablespoons fresh basil, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Cut off the top 1/4 of each tomato and scoop out the pulp, leaving about 1/2-inch thick shell.
- Chop the tomato pulp and drain excess liquid.
- In a bowl, mix breadcrumbs, Parmesan, garlic, basil, parsley, salt, pepper, olive oil, and chopped tomato pulp.
- Stuff each tomato shell with the breadcrumb mixture.
- Top with mozzarella cheese if using.
- Place in a baking dish and bake for 20-25 minutes until tomatoes are tender and topping is golden.
- Let cool for 5 minutes before serving.
Notes
- Choose firm tomatoes that can hold their shape when baked.
- For extra flavor, add cooked sausage or ground meat to the stuffing.
- Gluten-free option: use almond flour instead of breadcrumbs.
- Best served warm, but can be made 2 hours ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 150
- Sugar: 5g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg