READY IN 50 mins

Jambalaya-Stuffed Tomatoes

Read Reviews (4)

"Looking for something quick one evening, I had leftover rice and shrimp. The rest is history and my family loves these. For best results, refrigerate the cooked tomatoes overnight. They get better upon rewarming on the second day." — Raedwulf

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
Remove the tops from tomatoes; scoop out the insides. Chop the tomato meat and set aside for later use. Liberally season the insides of tomatoes with salt and black pepper.
Melt butter in a frying pan over medium-high heat. Cook and stir onion and green onion until lightly browned, 1 to 2 minutes. Add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. Remove from heat.
Fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. Pour about 1 tablespoon chicken broth into each tomato. Place tomatoes in the prepared baking dish. Spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish.
Bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. Sprinkle tomatoes with Parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

May 25, 2012

I figured I'd better make an addendum to this recipe seeing as how they edited out a few important details. Make sure your tomatoes are very firm, not quite fully ripened. The baking will cause really ripe tomatoes to just fall apart. Also, if you can stand it, make these up, cool them and refidgerate overnight. These are even better warmed up.

—Raedwulf

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Jul 09, 2012

Pretty tasty. I messed up by not reading the "cooked rice" part, so I had to cook some rice & it pushed the meal back a great deal of time. The end result was super tender, but a little soupy inside. I'd recommend not adding the juice from the tomatoes, just the chunks. Or maybe setting them upside-down on a rack to drain some additional juices. Solid flavor, no matter how wet it was :)

—bsrome

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5 Ratings

Aug 04, 2012

Wow, I'm impressed! I was so tempted to add extra seasoning and I'm so glad I didn't. The shrimp cooked perfectly, the flavor was awesome. I used vine-ripe homegrown tomatoes so I was concerned they might fall apart, but my fears were unfounded. This is definitely a keeper! Subbed red bell pepper for green.

—GreenGirl24

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Jun 04, 2012

Wonderful and is better the next day

—buckshot

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Nutrition

Calories
202 kcal
10%

Carbohydrates
20.5 g
7%

Cholesterol
97 mg
32%

Fat
6.9 g
11%

Fiber
2.9 g
12%

Protein
15.1 g
30%

Sodium
465 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Jambalaya-Stuffed Tomatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 202
Calories from Fat: 62

% Daily Value *
Total Fat 6.9g 11 %
Saturated Fat 3.5g 17 %
Cholesterol 97mg 32 %
Sodium 465mg 19 %
** Potassium 603mg 17 %
Total Carbohydrates 20.5g 7 %
Dietary Fiber 2.9g 12 %
Protein 15.1g 30 %
** Sugars 5.8g
Vitamin A 36 %
Vitamin C 67 %
Calcium 13 %
Iron 27 %
** Thiamin 26 %
** Niacin 32 %
** Vitamin B6 20 %
** Magnesium 16 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.