Ingredients and Weight:
- 8 large ripe tomatoes (about 2 pounds)
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1 egg, beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup bread crumbs
- 1/4 cup olive oil
- Salt and pepper to taste
Preparation Time:
25 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (intermediate)
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut a thin slice off the top of each tomato and scoop out the pulp, leaving a 1/2-inch shell. Reserve the pulp for later.
- In a large bowl, combine the rice, onion, celery, bell pepper, basil, parsley, egg, Parmesan cheese, bread crumbs, olive oil, salt, and pepper. Mix well.
- Stuff each tomato shell with the rice mixture.
- Place the tomatoes in a baking dish and pour the reserved tomato pulp around them.
- Bake for 45-50 minutes, or until the tomatoes are tender and the stuffing is cooked through.
Nutritional Information:
(Per serving)
- Calories: 250
- Fat: 10g
- Protein: 15g
- Carbohydrates: 35g
- Fiber: 5g
Dish Characteristics:
- Savory and flavorful
- Colorful and visually appealing
- Perfect for a summer meal
- Great for parties or special occasions
User Comments:
- "These stuffed tomatoes were absolutely delicious! The stuffing was so flavorful and the tomatoes were perfectly cooked." - Sarah
- "I made these for a dinner party and they were a huge hit. Everyone loved them!" - John
- "I've tried many stuffed tomato recipes, but this one is by far the best. It's now my go-to recipe." - Mary
Special Precautions and Tips:
- Choose ripe tomatoes that are firm but not too soft.
- Use fresh herbs for the best flavor.
- If you don't have any bread crumbs, you can make your own by toasting and grinding stale bread.
- Serve the stuffed tomatoes with a side of bread or salad.
