Stuffed and Baked Tomatoes Recipe -
Stuffed and Baked Tomatoes Recipe
  • READY IN 45 mins

Stuffed and Baked Tomatoes

Recipe by  

"Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
  3. Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
  4. In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
  5. Bake in preheated oven for 20 to 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 28, 2005

This was pretty good. My mom and sister loved these. I changed a bit of the ingredients around since I didn't have all the ingredients you listed. I mixed normal white rice, butter, ground pepper, salt, pieces of pepperoni, onions, garlic, and feta cheese and stuffed them into the tomatoes. Very tasty.

Most Helpful Critical Review
Aug 25, 2009

This is a good base recipe, but as written, we found it a bit bland. I should have followed my instincts and sauteed the garlic before mixing with the stuffing. The garlic did not cook during baking and raw garlic is not one of my favorite things. Good start, just not great for us. Thanks for sharing! :)

Jul 14, 2003

You will have to prepare rice for this recipe which takes away from it being very simple, and I found I needed about more of the stuffing mixture than the recipe called for. Fortunately, I had prepared rice for another recipe, and happened to have plenty left over. Keep that in mind, so you that you make plenty of rice and chopped veggies ahead of time. The next time I make it, I will sprinkle salt and pepper on the inside of the tomatoes before putting the mixture in, maybe even brush a little oil and salt on the outside too. I didn't use parsley, but instead substituted oregano. They were delicous, and a great way to add a nice colorful vegetable dish to my pork chop dinner.

Jan 20, 2009

This was very good. I did use the smaller tomatoes I had on hand. I took some people's advice and added mozzarella cheese tot he mix. Since I had more basil on hand I used that too, and a red pepper instead of green. Brown rice instead of white was just as good and all in all this was a great and adaptable recipe.

Jan 24, 2003

I found this to be a great way to use tomatoes. We love stuffed peppers, but I never thought to stuff tomatoes and bake them. I did have to make extra rice (maybe my tomatoes were too big?) and I added basil. Overall, a very good recipe that I'll make again! Thanks Krista

Nov 01, 2007

I thought that these were very good and I will definitely make them again. The reason why this recipe only got 4 stars was because the pepper pieces weren't as tender as they should have been. This might be because I used 8 smaller tomatoes and cooked them for 15 minutes. As for the complaints that there wasnt enough filling, I made 1 1/4 cups of rice and estimated the vegetables and I had the perfect amount of filling. I sprinkled shredded mozzarella cheese on top of some of them, but I might mix it into the mixture next time.

Sep 30, 2009

Not bad, I've never had stuffed or baked tomatoes like this and I was quite surprised at how good they were. I think these are missing something maybe it is some meat? They are a little bland but still tasty! They kind of reminded me of stuffed green peppers for some reason.

Aug 31, 2009

I love stuffed tomatoes, but I think I prefer them with some meat in there (chopped up sausage or bacon). Needs a flavor boost.


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  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 79.2 g
  • 26%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 320 mg
  • 13%

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

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