Mediterranean Stuffed Tomatoes with Rice Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
174 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Mediterranean Stuffed Tomatoes with Rice Recipe
Description
Mediterranean Stuffed Tomatoes with Rice Recipe features hollowed medium tomatoes filled with rice cooked alongside tomato pulp, onion, garlic, and vegetable broth. The rice is blended with toasted pine nuts, chopped green olives, fresh parsley, and feta cheese or nutritional yeast, seasoned with oregano, salt, and pepper. Dates or dried currants incorporated into the stuffing provide a touch of sweetness that complements the savory fillings.
The stuffed tomatoes are arranged in a baking dish and topped with their original caps before baking. This method softens the tomato shells while infusing the stuffing with their juices, highlighting Mediterranean ingredients and herbs. The dish combines the soft cooked tomato exterior with a tender, nutty rice center.
This recipe works well as a vegetarian main course or a side. The aromatic herbs and balanced textures make it a flavorful dish suitable for a range of meals, offering a slightly sweet contrast from the dates and the richness of feta or nutritional yeast.
The rice blend used, Floating Leaf, is noted for its texture and combines well with the other ingredients. Toasting pine nuts before adding them enhances their flavor, and reserving the tomato pulp for cooking preserves full tomato essence. The recipe highlights careful layering of ingredients for a harmonious result.
Ingredients
- 8 medium tomato
- 1 teaspoon olive oil
- ½ medium onion minced
- 3 cloves garlic minced
- ½ cup tomato pulp chopped - reserved from hollowing the tomatoes
- 1 cup rice blend see notes
- 2 ¾ cups vegetable broth
- ¼ cup pine nut plus 1 teaspoon olive oil
- ¼ cup olive oil plus 1 teaspoon olive oil
- ¼ cup green olives chopped
- ¼ cup Italian parsley chopped
- ¼ cup feta cheese or 2 tablespoons nutritional yeast
- 2 teaspoons oregano minced, fresh
- 6 date can sub ¼ cup dried currants or raisins, finely chopped, pitted
- salt to taste
- black pepper to taste
Instructions
- Cut the tops off the tomatoes, use a small spoon to scoop out the centers, then place them in a baking dish. Reserve the tops and insides of the tomatoes.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the garlic and cook for 1 minute more.
- Add the chopped tomato pulp, the Floating Leaf rice blend, and the vegetable broth and bring it to a boil. Boil for 5 minutes then reduce the heat to low, cover the skillet, and cook for 20 minutes. Preheat your oven to 375 degrees Fahrenheit while the rice cooks.
- While the rice cooks, toast the pine nuts in 1 teaspoon of oil over medium heat for 3-4 minutes, until they are golden and fragrant. Chop the olives, parsley, and dates. When the rice is soft, add the pine nuts, olives, parsley, feta cheese or nutritional yeast, oregano, and dates and mix well. Season with salt and pepper, to taste.
- Stuff the rice into the tomatoes and place the tops on the tomatoes. Roast for 30 minutes, or until the tomatoes are soft and starting to brown on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1 stuffed tomato | |
| Calories | 174kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 4mg | 1% |
| Sodium | 821mg | 34% |
| Potassium | 523mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1472IU | 29% |
| Vitamin C | 21mg | 23% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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