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Baked Tomatoes Stuffed With Rice

With delicious and nutritious ingredients, this stuffed tomato recipe is a keeper.
Course: Dinner
Cuisine: Universal
Keyword: Budget-Friendly, dairy-free, Gluten-Free, Plant-Based, Vegetarian
Servings: 4 people
Calories: 260kcal


  • 4 tomatoes large, plump (each weighing an average of 7 ounces)
  • 1 teaspoon salt
  • 1/2 cup arborio rice uncooked
  • 1 teaspoon dried oregano
  • 2 tablespoons parsley fresh, finely chopped
  • 2 tablespoons basil fresh, finely chopped
  • 1 garlic clove finely chopped
  • 1 tablespoon capers coarsely chopped
  • 2 1/2 cups tomato juice
  • 4 tablespoons extra virgin olive oil


  • Slice off the top part of the tomatoes then set aside.
  • Using a spoon, scoop out the pulp, seeds, and juice then set aside them aside. Sprinkle the inside part of the tomatoes with 1/2 teaspoon salt.
  • Using an immersion blender, grind the pulp, seeds, and juice together until it becomes smooth. Set aside.
  • Preheat the oven to 350 degrees F.
  • In a small pot, combine the rice, oregano, parsley, basil, garlic, capers, 2 cups of tomato juice, 2 tablespoons extra virgin olive oil, and the remaining salt. Cook on low - medium fire for 10 minutes. Avoid letting it dry up by adding the remaining 1/2 cup of tomato juice if needed. When cooked, the result should be very creamy, almost liquid.
  • Fill up the tomatoes with the rice mixture then cover with the top part of the tomatoes.
  • Transfer them to an oiled baking pan or with a baking sheet then drizzle them with the remaining extra virgin olive oil.
  • Bake for 40 minutes at 350 degrees F.
  • Serve when warm.


Serving: 1stuffed tomato | Calories: 260kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 655mg | Fiber: 3g | Sugar: 7g |
SmartPoints (Freestyle): 7