Irresistible Cheesy Baked Stuffed Tomatoes
These Irresistible Cheesy Baked Stuffed Tomatoes are a perfect blend of juicy tomatoes, herbed rice, and melted mozzarella cheese baked to golden perfection. A simple, healthy, and elegant dish that works for both weeknight dinners and special occasions.
Equipment
- Baking dish
- Mixing bowl
- Spoon or melon baller
- Knife
- Oven
Ingrédients
Tomatoes and Filling
- 4 large tomatoes firm and ripe
- 1 cup cooked herbed rice
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1 clove garlic minced
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Prepare all ingredients and ensure the rice is cooked.
- Wash the tomatoes thoroughly and slice off the tops to create an opening for stuffing.
- Use a spoon or melon baller to scoop out the insides, leaving a sturdy shell.
- In a bowl, combine cooked herbed rice, mozzarella cheese, olive oil, minced garlic, salt, and pepper. Mix well.
- Fill each hollow tomato with the rice mixture, pressing lightly to pack the filling.
- Arrange the stuffed tomatoes upright in a baking dish and drizzle lightly with olive oil.
- Bake for 25–30 minutes or until the tops are golden and cheese is bubbly.
- Remove from the oven and let cool slightly. Garnish with fresh basil before serving.
Notes
Use firm tomatoes to prevent them from collapsing during baking. For extra flavor, sauté the garlic in olive oil before mixing it into the filling. These stuffed tomatoes can be made ahead of time and baked before serving. They keep for 3–4 days in the refrigerator and can be reheated at 350°F (175°C) for 15 minutes.