Stuffed Tomatoes with Rice and Vegetables

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Cut the tops off the large tomatoes and scoop out the insides into a bowl, saving the insides for later.

Add a little salt and sugar to the insides of the tomatoes and set aside.

Blend the insides of the tomatoes until liquid.

Add tomato puree, black pepper, and cumin to the blended tomato insides.

Chop the red onion finely and add it to the mixture.

Add fresh mint to the mixture.

Squeeze in lemon juice and mix everything properly.

Season the mixture with salt and extra virgin olive oil, then mix again.

Add the rice to the mixture and combine well, allowing it to sit for 30-40 minutes to absorb the flavors.

Preheat the oven to 200°C (approximately 392°F).

Fill the hollowed tomatoes with the rice mixture, packing it in tightly.

Drizzle olive oil on top of the stuffed tomatoes.

Place the stuffed tomatoes in a tray and bake in the oven for about 1 hour and 5 minutes.

Check for doneness and adjust seasoning if necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens