Tomatoes Stuffed With Pesto Rice Recipes

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TOMATOES STUFFED WITH PESTO RICE



Tomatoes stuffed with pesto rice image

Stuffed with spinach, pesto rice and melting mozzarella, these tomatoes make a speedy veggie supper

Provided by Good Food team

Categories     Buffet, Main course

Time 30m

Number Of Ingredients 6

6 large beef tomatoes
250g pack microwave rice
3 tbsp vegetarian pesto (we used Sacla organic basil pesto)
100g grated mozzarella
80g bag spinach , roughly chopped
1 tbsp olive oil

Steps:

  • Heat oven to 200C/180C fan/gas 6. Slice the tops off the tomatoes and set aside. Scoop out the insides with a teaspoon, keeping the tomatoes intact. Discard the tomato flesh, but roughly chop the tomato tops. Heat the rice following pack instructions and tip into a bowl. Mix in the chopped tomato, the pesto, three-quarters of the mozzarella, the spinach and seasoning.
  • Spoon the rice mixture into the tomatoes and pack tightly into a casserole dish. Sprinkle with the remaining cheese, drizzle with a little olive oil and bake for 20 mins until soft and bubbling.

Nutrition Facts : Calories 381 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium

TOMATOES STUFFED WITH RICE



Tomatoes Stuffed with Rice image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 cup Arborio rice (or other short-grain white rice)
6 ripe but firm large tomatoes
4 tablespoons olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1 garlic clove, minced
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian parsley leaves
1/4 cup grated Parmesan

Steps:

  • Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
  • Preheat the oven to 350 degrees F.
  • Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
  • Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
  • Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
  • Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

CHERRY TOMATOES STUFFED WITH PESTO



Cherry Tomatoes Stuffed With Pesto image

When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away. I'm not sure why it works, but the essential oils in basil - which make this herb so heavenly, although apparently not to flies - have been shown to have anti-bacterial properties. A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics. Basil also contains flavonoids that are believed to have some antioxidant properties; it's an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. I've been serving these appetizers for decades. You can also make a warm side dish with medium-size tomatoes (see variation below).

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, appetizer, side dish

Time 30m

Yield Serves 12 as an hors d'oeuvre, six to eight as a side dish

Number Of Ingredients 8

1 or 2 garlic cloves, to taste
1 1/2 cups fresh basil leaves
2 tablespoons pumpkin seeds or Mediterranean pine nuts
Salt
freshly ground pepper to taste
1/4 cup extra virgin olive oil
1/3 cup (2 1/2 ounces) freshly grated Parmesan
1 pint cherry tomatoes

Steps:

  • To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
  • Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams

PESTO-STUFFED TOMATOES



Pesto-Stuffed Tomatoes image

Juicy, ripe red tomatoes? Here's a delicious way to enjoy them as well as aromatic fresh basil.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 9

4 medium tomatoes (1 1/4 to 1 1/2 pounds total)
2 tablespoons shredded fresh Parmesan cheese
2 tablespoons pine nuts
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1 1/2 teaspoons olive or vegetable oil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 slices bread, torn into crumbs
1 tablespoon shredded fresh Parmesan cheese

Steps:

  • Cut 1/4-inch slice from stem end of each tomato; scoop out pulp. Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture.
  • Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
  • Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1 tablespoon cheese. Cover and let stand about 2 minutes or until cheese is melted.

Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg

STUFFED TOMATOES WITH RICE



Stuffed Tomatoes with Rice image

Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 9

4 medium tomatoes
1/8 teaspoon salt
1/2 cup chopped onion
3 tablespoons butter, divided
1-1/2 cups cooked rice
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

PESTO STUFFED TOMATOES



Pesto Stuffed Tomatoes image

A simple yet effective side dish that covers vegetables, carbohydrates and dairy in one dish. Plus it tastes superb! British tomatoes are fairly small but I've designed the filling to fit medium to large tomatoes, but not as large as beef tomatoes. Adjust the amount of filling depending on the size of tomato you have (any leftover filling makes a yummy snack!)

Provided by Shuzbud

Categories     Long Grain Rice

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 8

4 medium to large tomatoes
1/2 cup long grain white rice, uncooked
1 cup hot water
3 1/2 tablespoons basil pesto
1/4 cup pine nuts
1 tablespoon very finely grated parmesan cheese
1/4 cup grated mozzarella cheese, plus
1/8 cup grated mozzarella cheese, for topping

Steps:

  • Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).
  • Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
  • Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
  • Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
  • When the rice is fully cooked, remove from the heat.
  • Add the pesto sauce, pine nuts, parmesan cheese and 1/4 cup of the grated mozzarella cheese. Stir to mix well.
  • Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
  • Place the other 1/8 cup of grated mozzarella cheese evenly over the top of the filled tomatoes.
  • Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened and the mozzarella is just turning golden.
  • Enjoy!

PESTO RICE-STUFFED CHICKEN



Pesto Rice-Stuffed Chicken image

Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. -Rachel Dion, Port Charlotte, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup uncooked instant rice
1/2 cup chopped seeded tomato
1/4 cup prepared pesto
1/8 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons canola oil, divided

Steps:

  • Preheat oven to 375°. Cook rice according to package directions., In a small bowl, combine tomato, pesto, salt and rice. Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 3 tablespoons rice mixture; secure with toothpicks., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown chicken breasts on each side, adding additional oil as needed. Transfer to a greased 15x10x1-in. baking pan., Bake 18-22 minutes or until chicken is no longer pink. Discard toothpicks before serving.

Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 210mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

STUFFED TOMATOES WITH RICE



Stuffed Tomatoes With Rice image

Provided by Florence Fabricant

Categories     appetizer, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 10

12 medium-size tomatoes
4 tablespoons sugar
1 cup extra virgin olive oil, preferably Greek
1 large onion, finely chopped
1 cup uncooked long grain rice
1/2 cup dried currants
2 tablespoons pine nuts, lightly toasted
2 tablespoons chopped mint leaves
Salt and ground black pepper
1/4 cup dry bread crumbs

Steps:

  • Cut a thin slice off tops of tomatoes and reserve. Scoop out tomato pulp, chop, drain and reserve. Sprinkle sugar inside tomatoes.
  • Heat 1/4 cup olive oil in a 10-inch skillet. Add onion. Cook over medium heat until soft. Add rice, stir and cook a few minutes. Add currants, pine nuts, mint, half the tomato pulp and 1/2 cup water. Season with salt and pepper. Cover and simmer 10 minutes.
  • Heat oven to 300 degrees. Purée remaining tomato pulp, and spread in bottom of shallow baking dish that will hold all the tomatoes without much room to spare.
  • Spoon rice mixture into tomatoes; it will not fill them. Replace tops, spoon a tablespoon of oil over each tomato, and sprinkle with bread crumbs. Bake 1 1/2 hours.
  • Allow to cool to room temperature before serving as an appetizer or with cold poached fish or grilled lamb.

Nutrition Facts : @context http, Calories 592, UnsaturatedFat 32 grams, Carbohydrate 58 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 857 milligrams, Sugar 24 grams

RISOTTO AND PESTO STUFFED TOMATOES



Risotto and Pesto Stuffed Tomatoes image

These are packed full of flavor and even my non-vegetarian boyfriend thinks these make a tasty entree. It takes awhile, but is so worth it. The original recipe calls for plain risotto rice, but I like to replace that with a package of portabello flavored risotto. If using flavored, be careful not to oversalt.

Provided by tigereye_83

Categories     Rice

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 12

4 -5 large tomatoes
1 bay leaf
1/4 cup shallot, minced
2 cups vegetable broth or 2 cups chicken stock
1/2 cup white wine
1 1/2 cups pesto sauce
2 tablespoons butter
1 tablespoon olive oil
1 cup risotto rice
1/3 cup parmesan cheese, grated
salt
pepper

Steps:

  • Preheat oven to 375°F.
  • Cut off the tops of the tomatoes, remove core, and slice a small sliver off the bottoms so that they sit flat in the pan.
  • Spoon out the meat of the tomatoes, leaving only the shells. Save meat in a separate bowl.
  • Place tomatoes in a 9x13 baking dish and set aside.
  • In a deep medium cooking pan, melt butter and olive oil. Add shallots and cook for 2-3 minutes until tender--do NOT brown.
  • Add tomato meat and bay leaf.
  • Add rice and white wine and simmer until wine is completely absorbed.
  • Add vegetable broth or chicken stock 1/2 cup at a time, waiting until almost completely absorbed before adding the next 1/2 cup.
  • Add pesto, parmesan, and salt and pepper to taste. Set aside mixture.
  • Bake tomato shells on 375°F for 10 minutes.
  • Fill tomatoes with mixture (remove bay leaf) and serve hot.

Nutrition Facts : Calories 241.5, Fat 12, SaturatedFat 5.7, Cholesterol 22.6, Sodium 180, Carbohydrate 23.3, Fiber 2.2, Sugar 5.2, Protein 6.2

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