Tomatoes Stuffed With Rice Recipes

STUFFED TOMATOES WITH RICE

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.

TOMATOES STUFFED WITH RICE

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.

TOMATOES STUFFED WITH RICE: YEMISTES DOMATES ME RIZI

Steps:

• Cut the top off of the tomatoes and clean out all of the pulp leaving about a 1/2-inch thick skin. Reserve pulp.
• Preheat oven to 375 degrees F.
• In a saute pan, heat the butter and add the chopped onion to the pan. Cook until the onions are golden brown, and add in the garlic. Add in the pulp from the tomatoes and stir in the rice. Add in 1/4 cup olive oil and a little water and simmer for about 5 minutes. Add more water if necessary. Season with salt and pepper. Stir in the parsley, pine nuts, and mint.
• Fill the tomatoes and sprinkle the top with the grated Kasseri and a drizzle of the remaining olive oil. Place in a baking dish with a 1/2-inch of water in the bottom and bake for 1 hour.

TOMATOES STUFFED WITH PESTO RICE

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.

TOMATOES STUFFED WITH SPICED LAMB AND RICE

Steps:

• Preheat oven to 350°F. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard.
• Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked rice.
• Place tomatoes in 13x9x2-inch glass baking dish. Spoon lamb mixture into tomatoes. Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese. Bake until heated through and cheese begins to turn golden, about 25 minutes. Sprinkle with remaining 2 tablespoons parsley.

TOMATOES STUFFED WITH RICE

Steps:

• Cut off 1/2 inch from the tops of the tomatoes. Reserve tops and scoop out pulp from bottoms, forming shells about 1/3 inch thick.
• Turn shells upside down on a wire rack to drain, chop pulp finely and set aside.
• Preheat oven to 350. In a skillet over medium high heat, warm 1/4 cup of the oil. Add onions and saute till golden, about 7 minutes.
• Add reserved tomato pulp, parsley, garlic, dill, 1 T of oregano, rice, pine nuts, salt and pepper (to taste). Stir well.
• Dilute tomato paste in 1/2 of the wine and add to skillet. Cover and simmer 20 minutes. (If using rice that's already cooked, you don't need to cover. Just simmer till liquid reduces and flavors have a chance to blend.).
• Turn tomato shells upright and sprinkle interiors with salt, pepper and sugar.
• Stuff tomatoes with rice mixture and cover with reserved tops.
• Place close together in a baking pan.
• Drizzle the remaining oil over tomatoes, sprinkle with the remaining oregano, and splash with the remaining wine. Pour the water into the pan.
• Bake till the tomatoes are very tender when pierced with a fork (about 35 minutes), basting frequently with pan juices.
• Serves 5 as an entree or 8-10 as a side dish.

STUFFED TOMATOES WITH RICE

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.

RICE-STUFFED TOMATOES

Steps:

• Heat oven to 350°F. Spray 9x5-inch ovenproof loaf pan with cooking spray; set aside.
• Carefully cut tops off tomatoes. Scoop out tomato flesh; place in medium bowl. Invert tomato shells and tops onto kitchen towel to drain while making filling.
• Into medium bowl with tomato flesh, use stick blender to pulse until tomatoes are smooth. Add basil, parsley, salt and pepper; stir to combine. Stir in rice.
• Spoon mixture evenly into tomato shells. Place tomato tops over filled shells. Place tomatoes in loaf pan. Drizzle with olive oil.
• Bake 30 to 40 minutes or until tomatoes are softened and mixture is thoroughly heated

STUFFED TOMATOES WITH SPINACH , RICE AND CHEESE

Steps:

• Set oven to 400 degrees.
• Lightly grease a 13 x 9-inch baking pan.
• Cut a slice from the top of the tomato; remove the inside pulp (leaving 1/4-inch thick shell, set aside.
• Chop the tomato pulp (should make about 3-1/2 cups pulp).
• In a large skillet, over high heat, heat the olive oil until hot.
• Add in mushrooms and onions, cook and stir until soft (about 10 minutes).
• Add in the drained spinach, chopped tomato pulp, garlic, basil, salt and pepper; cook over low heat stirring occasionally, until flavors blend (about 10 minutes).
• Stir in the UNCOOKED rice; remove from heat, cover, and let stand for 5 minutes.
• Stir in 1/4 - 1/3 cup grated Parmesan cheese (or to taste).
• Place the tomato shells in a prepared baking dish.
• Spoon the hot mixture evenly between the tomato shells.
• Sprinkle Parmesan cheese over the top.
• Bake about 15 minutes, or until the tomatoes are hot and the filling is golden.