← All recipes

🍽️ Oven-Baked Stuffed Tomatoes with Rice

218 kcal · 30 min · 4 servings

Oven-Baked Stuffed Tomatoes with Rice Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cook the rice in two and a half times the amount of salted water, following the package instructions exactly.
  2. 2. Let the cooked rice cool down completely.
  3. 3. Wash the tomatoes thoroughly.
  4. 4. Cut off the top lid of each tomato.
  5. 5. Carefully hollow out the inside of the tomatoes.
  6. 6. Wash the parsley.
  7. 7. Shake the parsley dry.
  8. 8. Finely chop the parsley.
  9. 9. Peel the garlic.
  10. 10. Peel the shallot.
  11. 11. Finely chop the garlic and the shallot.
  12. 12. Heat one teaspoon of oil in a frying pan.
  13. 13. Sauté the garlic and shallot until they become translucent.
  14. 14. Remove the pan from the heat.
  15. 15. Stir the chopped parsley into the onion mixture.
  16. 16. Let this mixture cool down.
  17. 17. Halve the bell pepper.
  18. 18. Remove the seeds from the bell pepper.
  19. 19. Wash the deseeded bell pepper.
  20. 20. Cut the bell pepper into small cubes.
  21. 21. Mix the pepper cubes with the cooled rice.
  22. 22. Mix the rice-pepper mixture with the cooled shallot-parsley mixture.
  23. 23. Stir the tomato paste into the filling.
  24. 24. Season the filling with salt.
  25. 25. Season the filling with pepper.
  26. 26. Grease a baking dish with one teaspoon of oil.
  27. 27. Place the hollowed-out tomatoes into the baking dish.
  28. 28. Fill the tomatoes with the rice mixture.
  29. 29. Place the cut-off tomato lids back onto the stuffed tomatoes.
  30. 30. Drizzle the tomatoes with the remaining oil.
  31. 31. Preheat the oven to 200 degrees Celsius (convection 180 degrees or gas mark 3).
  32. 32. Bake the stuffed tomatoes in the preheated oven for about 20 minutes.
  33. 33. Remove the stuffed tomatoes from the oven.
  34. 34. Serve the tomatoes immediately.

Nutrition per serving