Go Back
–+ servings
Wrinkled, blistered roasted stuffed tomatoes in a ceramic dish with pooling olive oil at the base.
FL Recipes

The Ultimate Cheesy Baked Stuffed Tomatoes

These Cheesy Baked Stuffed Tomatoes feature roasted, hollowed-out red tomatoes filled with herb-laced white rice. Topped with a thick layer of bubbling, golden-brown blistered mozzarella and fresh parsley, it is the ultimate comforting side dish.
Print Recipe Pin Recipe WhatsApp
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 6 large red beefsteak tomatoes Firm to the touch
  • 2 cups cooked white rice 300g, cooled
  • 1.5 cups low-moisture whole milk mozzarella cheese 170g, freshly grated
  • 3 tbsp extra virgin olive oil 45ml, divided
  • 1/4 cup fresh parsley 15g, finely chopped, plus extra for garnish
  • 1/4 cup fresh basil 15g, finely chopped
  • 1 tsp kosher salt 5g, divided
  • 1/2 tsp black pepper 2g
  • 2 cloves garlic minced
  • 1/2 cup yellow onion 60g, finely diced

Equipment

  • 1 Ceramic Baking Dish (9x13-inch) Essential for even heat distribution.
  • 1 Grapefruit Spoon Used for hollowing out the tomatoes without breaking the skin.
  • 1 Box grater For freshly shredding the mozzarella cheese.

Method
 

Preparing the Tomatoes and Filling
  1. Slice a thin layer off the top of each tomato. Use a grapefruit spoon to carefully scoop out the seeds and inner flesh, leaving a 1/4-inch border intact. Sprinkle the insides generously with kosher salt.
  2. Invert the hollowed-out tomatoes onto a wire rack set over paper towels for 20 minutes to drain excess moisture.
  3. In a skillet over medium heat, warm 1 tbsp (15ml) of olive oil. Sauté the diced yellow onion and minced garlic for 3-4 minutes until translucent.
  4. In a large bowl, combine the aromatic onion mixture with the 2 cups (300g) of cooked white rice. Fold in the chopped parsley, basil, remaining salt, and black pepper.
Stuffing and Baking
  1. Preheat oven to 400°F (200°C). Arrange the drained tomatoes upright in a 9x13-inch ceramic baking dish. Spoon the herb rice mixture into each tomato cavity, packing it to the brim.
  2. Drizzle the remaining 2 tbsp (30ml) of olive oil over the tomatoes and into the base of the dish. Bake uncovered for 20 minutes until the tomato skins are slightly wrinkled and blistered.
  3. Remove from the oven and mound the freshly grated mozzarella over each tomato. Return to the oven and broil on high for 3-5 minutes until the cheese is melted, bubbling, and golden-brown.
  4. Let the tomatoes rest for 5 minutes. Sprinkle with extra finely chopped fresh parsley flakes before serving with the pooling olive oil spooned over the top.

Nutrition

Calories: 285kcalProtein: 9gFat: 16gFiber: 3g

Notes

Tip 1. Never skip salting and draining the tomatoes; this prevents a watery dish.
Tip 2. Always shred your own mozzarella from a block to ensure a perfectly smooth, bubbling melt.
Keyword Cheesy Baked Stuffed Tomatoes,roasted stuffed tomatoes,vegetarian dinner

Tried this recipe?

Let us know how it was!
Pin Recipe