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🍽️ Stuffed Tomatoes with Rice, Peas, and Zucchini

457 kcal · 30 min · 4 servings

Ingredients

• 8 large tomatoes
• 150 g green peas
• salt
• 1 zucchini
• 1 clove garlic
• 1 shallot
• 3 tbsp olive oil
• pepper (from the mill)
• 350 g cooked rice
• 1 tsp dried oregano
• 150 g cherry tomatoes (on the vine)
• oregano (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Wash the tomatoes thoroughly.
3. 3. Cut off the top part of the tomato to create a lid.
4. 4. Remove the seeds and pulp from the inside of the tomato using a spoon.
5. 5. Rinse the peas under running water.
6. 6. Bring water to a boil and add some salt.
7. 7. Add the peas to the boiling water and cook them for about 3 minutes.
8. 8. Drain the peas and rinse them with cold water to stop the cooking process.
9. 9. Let the peas drain well in a colander.
10. 10. Wash the zucchini and cut it into small cubes.
11. 11. Peel the garlic and the shallot.
12. 12. Finely chop the garlic and the shallot.
13. 13. Heat a pan and add one tablespoon of oil.
14. 14. Sauté the garlic and shallot in the hot oil until they become translucent.
15. 15. Add the zucchini cubes and the peas to the pan.
16. 16. Sauté the vegetables briefly.
17. 17. Season the mixture with salt and pepper.
18. 18. Remove the pan from the heat.
19. 19. Cook the rice according to package instructions and let it cool.
20. 20. Mix the cooked rice with the sautéed vegetables.
21. 21. Season the rice and vegetable mixture with salt, pepper, and oregano.
22. 22. Fill the hollowed-out tomatoes with the rice and vegetable mixture.
23. 23. Grease a baking dish with olive oil.
24. 24. Place the stuffed tomatoes in the prepared dish.
25. 25. Place the tomato lid loosely on top of each stuffed tomato.
26. 26. Place the dish in the preheated oven.
27. 27. Bake the tomatoes for about 25 minutes.
28. 28. If there is any filling left, place it in a greased baking dish.
29. 29. Wash the cherry tomatoes and place them on top of the remaining filling.
30. 30. Season the cherry tomatoes with salt and pepper.
31. 31. Drizzle the cherry tomatoes with some olive oil.
32. 32. Place the dish with the remaining filling in the oven for 15 minutes.
33. 33. Remove the fully baked tomatoes from the oven.
34. 34. Garnish the tomatoes with fresh oregano leaves.
35. 35. Serve the tomatoes with freshly grated Parmesan cheese as desired.

Nutrition per serving

• kcal: 457
• Protein: 12 g · Fett/Fat: 9 g · Carbs: 80 g