A quick simple recipe for stuffed tomatoes using Vine-ripened. This recipe has rice, broccoli and corn. The Thai chilies give this recipe an added spice.
Stuffing tomatoes is one of my favorite ways to eat tomatoes
Add cheese and basmati rice to it and you have HEAVEN on a plate!
I got a sweet (affiliate link) kitchen chopper for Christmas and it is now my favorite kitchen gadget
I didn’t realize what I have been missing all this time until I took the new food chopper for a spin (intentional pun!)
My new chopper’s maiden voyage was to make tomato sauce out of the insides of vine ripened tomatoes. The pulp was processed faster than the speed of lightening. I hadn’t even taken my finger off the chop button and the tomato pulp had already turned into sauce.
So, why did I scoop out and pulp the insides of a few vine ripened tomatoes?
Simple! I wanted to turn them into stuffed tomatoes.
Look at the difference between the old one (left) and the new one (right)! I think I should keep my old chopper around just as a keepsake.
Now, let us dive into this stuffed tomato recipe. It is so simple and tasty, but, don’t take my word for it. Try it for yourself and you will see what I mean.
The tomatoes I used are of the Tasti-Lee brand. When I went into the grocery store last week, I noticed this tomatoes were marked as, “New Item”. Now, anytime Tomato varities are marked as “New”, I take it as a sign meant just for me!! I give in to temptation and throw a few boxes into my shopping cart!
These tomatoes are vine-ripened naturally and infused with extra lycopene. At least, that is what Tasti-Lee proclaims on their website. All I cared to know was how they tasted.
I am happy to report that they tasted really good! They were very soft and semi-sweet. They also tend to cook a little faster than Roma tomatoes which make them ideal for stuffing.
Do you ever find yourself creating fancy or colorful dishes just to get the picky eaters to eat their vegetables?
To get some members of my family to eat broccoli, I have to use this stuffed tomato recipe. That gets them half interested. It is the cheese that they are really attracted to.
For my recipe, I used Basmati rice because it is the only rice I know. However, you can make it using any rice. I hear Jasmine rice would work great for this recipe.
What did your family get you for Christmas? And how was the gift’s maiden voyage?
How to make Stuffed Tomatoes
Tomatoes stuffed with rice, broccoli and cheese
- 1 cup broccoli Fresh or frozen, finely chopped
- 1 cup sweet corn
- 1 cup Basmati rice Cooked, sub with brown rice
- 1/4 red onion finely chopped
- 2 tsp capers
- 3 Thai chili optional
- 1 tsp cumin seed
- 2 tsp Extra Virgin olive oil for cooking
- 2 tsp olive oil to brush the tomatoes
- 2 tsp salt or to taste
- 2 tsp black pepper
- 1/2 cup sharp cheddar cheese shredded
- 2 cups water
- Cut the tops of the tomatoes and core them
Use a paper napkin to soak up any extra moisture from the inside the tomato
- Using a brush, generously coat the inside and outside of the tomatoes with oil
- Put the tomatoes in a baking dish and baked for 25 minutes
- In a medium saucepan, add the oil and allow get warm
- Add the cumin seeds and allow them to brown a little
Add the onions, broccoli, Thai chili and corn
- Add the salt and pepper
- Allow the broccoli to sauté until it is well done. Turn off the heat
Add the cooked rice to the broccoli
- Add the capers and mix well.
- Stuff the tomatoes with the mixture. Be generous
- Top the stuffed tomatoes with the shredded cheese
- Bake for another 15 minutes or until the cheese has melted completely
Place the baking tray back into the oven
Bake for about 20 minutes or until the cheese has melted
- Save the inner pulp of tomatoes for future recipes like soups or curries
- Nutrition info is approximate