Baked Tomatoes with Rice, Onion and Parmesan Stuffing

Recipe adapted from Giada De Laurentiis show. I used combination of texmati light brown, red quinoa and freekeh for healthy option. Also I added sautéed onion, so mine stuffing became remaining risotto (a little). Usually I made stuffed peppers or cabbage, and I feared that the tomatoes lose shape and became mushy, but this did not happen – the tomatoes perfectly turned out.

Pulp and tomato juice I used for Russian cold sauce with horseradish – khrenoder (2 parts tomatoes and 1 part prepared or homemade horseradish).


Yield: 2 servings (two tomatoes each)

1/3 cup rice  (or mix of rice, quinoa and freekeh) (about 1 cup cooked)
2/3 cup vegetable or chicken broth, low fat
4 medium tomatoes
Salt and pepper
1 garlic clove, minced
1/2 cup Vidalia onion, chopped
1/4 cup grated Parmesan

Cook the rice and quinoa in a medium saucepan with 2/3 cup boiled broth (vegetable or chicken), until cooked, about 20 minutes. I used my mini rice cooker.

Sauté onion in sprayed skilled on low heat until soften. Add couple tablespoon broth if needed.

Preheat the oven to 350F.

Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl.

Spray baking dish with cooking spray. Place the tomatoes in the prepared dish.

Toss the rice with the onion. Add garlic, Parmesan and salt and pepper, to taste. Combine well.

Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20-25 minutes. Serve hot or at room temperature.

1 serving is about 215 calories

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One Response to “Baked Tomatoes with Rice, Onion and Parmesan Stuffing”

  1. […] one more stuffed tomato recipe – with ricotta and spinach filling. Adapted from She […]

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