Cheesy Baked Stuffed Tomatoes
A delightful dish combining ripe tomatoes, herbed rice, and melted mozzarella cheese, perfect for gatherings or cozy weeknight meals.
Ingredients
Main Ingredients
- 4 large large tomatoes Select ripe, firm tomatoes for the best texture and flavor.
- 1 cup cooked herbed rice Can substitute with quinoa or plain rice for gluten-free.
- 1 cup shredded mozzarella cheese Feel free to use a dairy-free cheese alternative.
- 1 tablespoon olive oil
- 1 clove garlic, minced Can be replaced with garlic powder if allergic.
- to taste Salt and pepper Season generously for flavor.
- as needed Fresh basil for garnish Adds an aromatic finish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash the tomatoes and prepare a cutting board; use a sharp knife to cut off the tops.
Filling the Tomatoes
- Using a spoon, scoop out the insides of the tomatoes, leaving enough space for the filling.
- In a mixing bowl, combine the cooked herbed rice, shredded mozzarella cheese, olive oil, minced garlic, salt, and pepper. Stir well.
- Stuff the mixture into the hollowed tomatoes, pressing down gently.
Baking
- Place the stuffed tomatoes upright in a baking dish.
- Bake in the preheated oven for 25-30 minutes until the tops are golden brown and the tomatoes are tender.
- Check for doneness after 25 minutes; tomatoes should be soft but not mushy.
Serving
- Remove from the oven, allow to cool for a few minutes, and garnish with freshly chopped basil before serving.
Notes
To store leftovers, cool completely and keep in an airtight container in the refrigerator for up to three days. For freezing, wrap individually or store in a freezer-safe container for up to three months.