Rice-Stuffed Tomatoes
Paula Jones
Updated Aug 23, 2011
Leftover rice becomes a summery side dish in this easy recipe that requires only 10 minutes of prep time.
Rice-Stuffed Tomatoes
- Prep Time 10 min
- Total 50 min
- Servings 4
- Ingredients 7
Ingredients
- 4 large plum (Roma) tomatoes
- 1 tablespoon coarsely chopped fresh basil
- 1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup leftover cooked white rice
- 1 to 2 tablespoons extra-virgin olive oil
Instructions
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Step1Heat oven to 350°F. Spray 9x5-inch ovenproof loaf pan with cooking spray; set aside.
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Step2Carefully cut tops off tomatoes. Scoop out tomato flesh; place in medium bowl. Invert tomato shells and tops onto kitchen towel to drain while making filling.
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Step3Into medium bowl with tomato flesh, use stick blender to pulse until tomatoes are smooth. Add basil, parsley, salt and pepper; stir to combine. Stir in rice.
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Step4Spoon mixture evenly into tomato shells. Place tomato tops over filled shells. Place tomatoes in loaf pan. Drizzle with olive oil.
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Step5Bake 30 to 40 minutes or until tomatoes are softened and mixture is thoroughly heated
Nutrition
Nutrition Facts are not available for this recipe
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