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🍽️ Tomatoes Stuffed with Rice

310 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the tomatoes thoroughly and dry them.
  2. 2. Cut off the top part (the lid) from each tomato.
  3. 3. Carefully scoop out the inside of the tomatoes with a spoon.
  4. 4. Cook the rice in salted water as indicated on the package.
  5. 5. Drain the rice and let it drain well.
  6. 6. Clean the spring onions and wash them.
  7. 7. Trim the ends of the spring onions and slice them into rings.
  8. 8. Wash the zucchini and peel it.
  9. 9. Dice the zucchini into small cubes.
  10. 10. Heat some oil in a pan.
  11. 11. Sauté the spring onion rings and zucchini cubes in the oil for 2 minutes.
  12. 12. Peel the garlic.
  13. 13. Press the garlic into the pan.
  14. 14. Put the cooked rice and the vegetables into a bowl.
  15. 15. Mix the rice and vegetables well together.
  16. 16. Season the mixture with salt and pepper.
  17. 17. Finely chop the parsley and stir it in.
  18. 18. Season the inside of the empty tomatoes with salt and pepper.
  19. 19. Fill the tomatoes with the rice and vegetable mixture.
  20. 20. Place the stuffed tomatoes in a baking dish.
  21. 21. Pour pureed tomatoes over the stuffed tomatoes.
  22. 22. Cover the baking dish with aluminum foil.
  23. 23. Preheat the oven to 180 degrees.
  24. 24. Bake the tomatoes in the oven for about 30 minutes.

Nutrition per serving