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Stuffed Tomatoes
Rini
Tomatoes stuffed with rice, broccoli and cheese
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Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course
Side Dish
Cuisine
American
Servings
4
tomatoes
Calories
318
kcal
Ingredients
1x
2x
3x
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
Instructions
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
Remove from oven and allow cooling for a few minutes.
Notes
- Save the inner pulp of tomatoes for future recipes like soups or curries
- Nutrition info is approximate
Nutrition
Calories:
318
kcal
Carbohydrates:
48
g
Protein:
9
g
Fat:
10
g
Saturated Fat:
3
g
Cholesterol:
14
mg
Sodium:
1296
mg
Potassium:
255
mg
Fiber:
2
g
Sugar:
2
g
Vitamin A:
410
IU
Vitamin C:
28.4
mg
Calcium:
139
mg
Iron:
1.2
mg
Keyword
how to stuff tomatoes, Tomatoes with cheese, vegetarian tomato side dishes
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