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Mediterranean Stuffed Tomatoes Recipe

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These Mediterranean Stuffed Tomatoes are tender, juicy, and filled with savory rice, feta, garlic, fresh herbs, and olive oil. They make a colorful side dish or a satisfying light Mediterranean-inspired meal.

Ingredients

  • 6 large ripe tomatoes
  • 1 cup cooked rice
  • 1/2 cup crumbled feta cheese
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons breadcrumbs
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons grated Parmesan cheese, optional
  • Fresh herbs for serving, optional

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly coat a baking dish with olive oil.
  2. Slice the tops from the tomatoes and reserve them as lids. Carefully scoop out the pulp and seeds with a small spoon, keeping the tomato shells intact and reserving the pulp.
  3. Lightly sprinkle the insides of the tomatoes with salt. Place them upside down on a plate for about 10 minutes to drain excess liquid.
  4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
  5. Chop about 1/2 cup of the reserved tomato pulp and add it to the skillet. Cook for a few minutes until some of the excess liquid evaporates.
  6. Remove the skillet from the heat. Stir in the cooked rice, feta, parsley, basil, mint, oregano, black pepper, lemon juice, and breadcrumbs. Taste and add salt as needed.
  7. Arrange the hollow tomatoes upright in the prepared baking dish. Spoon the rice filling into each tomato without packing it too tightly.
  8. Sprinkle the filling with Parmesan if using, replace the reserved tomato tops, and drizzle lightly with olive oil.
  9. Bake for 30–35 minutes, or until the tomatoes are tender and the filling is thoroughly heated.
  10. Let the stuffed tomatoes rest for 5–10 minutes before serving. Garnish with additional fresh herbs if desired.

Notes

  • Choose large, ripe but firm tomatoes, such as beefsteak tomatoes, so they hold their shape during baking.
  • Draining the hollowed tomatoes upside down helps prevent the finished dish from becoming watery.
  • For a meat-filled variation, add cooked ground beef, turkey, chicken, or lamb and slightly reduce the amount of rice.
  • For a vegan variation, omit the feta and Parmesan and add chickpeas, olives, toasted pine nuts, or extra vegetables if desired.
  • Cooked quinoa can replace the cooked rice for a nuttier flavor and texture.
  • For extra Mediterranean flavor, add Kalamata olives, sun-dried tomatoes, capers, or toasted pine nuts.
  • Zucchini, bell pepper, mushrooms, or spinach can be added to the filling. Sauté watery vegetables first to remove excess moisture.
  • The tomatoes can be stuffed several hours ahead and refrigerated until baking. Allow a little additional baking time if they are cold.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat in a covered baking dish at 350°F (175°C) until heated through, or microwave individual portions in short intervals.
  • Freezing is not recommended because the tomatoes can become very soft after thawing.

Nutrition

Find it online: https://thefamilycooking.com/mediterranean-stuffed-tomatoes-recipe/