Campari tomatoes are hollowed and filled with a savory blend of nutty brown rice, basil and cheese; then baked until tender and golden brown.
Packed with fiber and antioxidants these rice stuffed tomatoes deliver a nourishing meal that's both satisfying and heart-healthy. This recipe yields six tomatoes and can be served as a meatless main entree or a delicious side dish. ~Enjoy!
Suggested Equipment
- Mixing Bowl
- Cutting Board
- Knife
- Small Sheet Pan (or baking dish)
Ingredients Needed
To make these baked tomatoes you're going to need the following ingredients:
Cooked Brown Rice: I opted to use a quick cooking brown rice, but you can use any rice including wild or white rice in this recipe as long as it has already been prepared. If using long grain rice, please allow for extra cooking time.
Campari Tomatoes: The size of a campari tomato makes these the perfect side dish; however, you can use Roma or Heriloom tomatoes instead.
Chopped Fresh Basil
Minced Garlic
Grated Pecorino Romano Cheese
Diced Fresh Mozzarella
Kosher Salt
Black Pepper
Cooking Spray
Cook the Rice
Prepare the rice according to package directions depending on the variety of rice you are using.
How do you make Brown Rice Stuffed baked Tomatoes?
Preheat the oven to 350 degrees F; then get out a small sheet pan or baking dish.
Add the prepared rice to a bowl along with the basil, garlic, grated and mozzarella cheeses. Cut a ½-inch slice off of the top of the tomato and scoop out the pulp with a teaspoon.
Chop the pulp from the tomatoes, add to the rice mixture and mix well. Add the hollowed out tomatoes to a sheet pan; then evenly distribute the rice filling inside each tomato.
Spray the tops of the tomatoes with cooking spray; then place in the oven and bake for 30 minutes until the tomatoes start to soften and the visible cheese has melted.
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More Stuffed Tomato Recipes
- Caprese Style Shrimp Stuffed Baked Tomatoes
- Fontina Cheese Stuffed Roma Tomatoes
- Asiago Cheese Stuffed Roma Tomatoes
- Spinach, Mushroom and Brie Tomatoes
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Brown Rice Stuffed Baked Tomatoes
Equipment
- Small Sheet Pan
Ingredients
- 2 cups cooked rice (I used minute brown rice)
- 6 campari tomatoes
- 1 tablespoon chopped fresh basil
- 1 tablespoon minced garlic
- 2 tablespoons grated pecorino romano cheese
- 3 ounces diced fresh mozzarella cheese
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- cooking spray
Instructions
- Preheat the oven to 350 degrees F; then get out a small sheet pan or baking dish.
- Prepare the rice according to package directions depending on the variety of rice you are using.
- Add the prepared rice to a bowl along with the basil, garlic, grated and mozzarella cheeses. Cut a ½-inch slice off of the top of the tomato and scoop out the pulp with a teaspoon.
- Chop the pulp from the tomatoes, add to the rice mixture and mix well. Add the hollowed out tomatoes to a sheet pan; then evenly distribute the rice filling inside each tomato.
- Spray the tops of the tomatoes with cooking spray; then place in the oven and bake for 30 minutes until the tomatoes start to soften and the visible cheese has melted.
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