How long to cook stuffed tomatoes?

The cooking time will depend on the size of the tomatoes you choose, but most stuffed tomatoes are done after 25-35 minutes in a 375 F oven.

What goes in stuffed tomatoes?

There are countless stuffed tomato recipes out there with a wide range of fillings! Most involve some sort of rice mixture, which tastes extra delicious with the fresh tomato pulp cooked into every bite. My version adds black beans to make the seasoned rice mixture even more filling, but some recipes include lean ground beef, pine nuts, fresh herbs, and more.

How do you cut a tomato to stuff?

After some trial and error, I've found that the best method to remove the tomato tops is to use a serrated knife. Slice about 1/3 to 1/2 of an inch below the top to remove the whole stem. Then, use a spoon to scoop out the insides of the tomatoes. This can be a great time to use a grapefruit spoon if you have one. That's it! I also recommend salting the inside of each tomato and setting it upside down to drain off the excess liquid.

Stuffed Tomatoes

Name: Stuffed Tomatoes
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 6 large tomatoes; 2 tablespoons avocado oil; 1 medium onion, diced; 2 cloves garlic, minced; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon Italian seasoning; 1/2 cup basmati rice, rinsed well and drained; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 cup vegetable broth (or water); 1 (15-ounce) can black beans, rinsed and drained; 1/4 cup fresh parsley, finely chopped

Description

Stuffed Tomatoes are a simple vegetarian meal made with fresh tomatoes stuffed with a comforting mixture of beans and rice, and baked to perfection. This delicious recipe is perfect served as a light vegetarian main course or vegan side dish at your next dinner party!

Ingredients

6 large tomatoes
2 tablespoons avocado oil
1 medium onion, diced
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon Italian seasoning
1/2 cup basmati rice, rinsed well and drained
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup vegetable broth (or water)
1 (15-ounce) can black beans, rinsed and drained
1/4 cup fresh parsley, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375F.
Slice off the top of tomatoes with a knife and set the tops aside. Scoop out the flesh of the tomatoes including the liquid and transfer into a bowl.
Season the inside of the tomatoes with a little of salt and put them upside down on a plate to drain extra liquid. Set aside.
Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onion, garlic, paprika, cumin, and Italian seasoning. Sauté until tender, about 2 minutes.
Add rice, salt, and pepper. Stir well and toast the rice for 1 minute.
Add reserved tomato flesh, vegetable broth, and black beans. Mix well and bring it to a boil. Reduce heat to low and cover the lid. Simmer for 12-15 minutes until the rice is cooked. Stir in parsley.
Stuff the tomatoes with the rice mixture and cover with the tops. Arrange the stuffed tomatoes on a large sheet pan or casserole dish.
Bake until the tomatoes become tender and the skins are shrivelled, about 25-35 minutes depending on the size of the tomatoes. Serve warm.

Notes

How to store: Once baked, the stuffed tomatoes can be stored in an airtight container in the fridge for approximately 1-2 days. The baked tomatoes don't hold their texture for long, so they're best enjoyed on the same day.

How to reheat: To reheat your stuffed tomatoes, I recommend baking them in the oven at 350 F under a little tent of foil to keep them from drying out too much. It should take about 8-10 minutes.

How to freeze: You can either freeze the cooked leftovers or freeze the uncooked stuffed tomatoes to bake later. To do so, prepare the dish the way you normally would before baking, then wrap it in several layers of plastic wrap and freeze for 2-3 months. You can bake them directly from frozen, although it will take a few minutes longer. The texture of the tomatoes will be a little softer than normal, but they'll still turn out well.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Bake
Cuisine: Mediterranean