Stuffed italian tomatoes

Main Dish
4 servings
20 min
35 min
Very Easy


Number of serving: 4
1 cup Arborio rice (or other white rice short grain)

6 large tomatoes ripe but firm

4 tablespoons olive oil, a little more for drizzling

Freshly ground black pepper

2 cloves garlic, minced

Leave 1 bay

1 tablespoon red pepper flakes

3 tablespoons fresh basil leaves

2 tablespoons fresh Italian parsley leaves

2 zuccini diced,

1 yellow pepper, diced

1 small red onion, thinly sliced

1 lemon, zest

1/4 cup grated Parmesan cheese

1/4 cup grated Romano

1/4 Mozzarella


  • Add 2 tablespoons of oil in a medium saucepan. Add 1 clove of garlic (crush), red pepper flakes and a bay leaf.
  • On medium heat in a cup of rice to grill before cooking. About 2 minutes. Salt and pepper rice.
  • Cook this rice as the risotto so add in 1 cup of water until the rice has absorbed, then add water again. It took about 3 cups to achieve a good tenderness.
  • Meanwhile, add the other oil another large pan. Stir in onions and cook until tender.
  • About 3-5 minutes. Add vegetables in the other, lemon zest and garlic. Cook for about 5-8 minutes or until vegetables are crisp-tender.
  • Adjust the heat and add half the parmesan and romano cheese. Add the rice and mix well cooked too. Toss in fresh herbs as well.
  • Slice the tops off of each tomato and scoop out the inside so you just have the shell. You can book the guts to soups, sauces, and even salsa.
  • Placing a portion of the mozzarella cheese, and the other bit on the bottom of each tomato shell.
  • Salt and pepper the shells. Now pack the rice and vegetable mixture in each tomato shell. Top with extra cheese and the top of the tomato.
  • Bake in addition for about 20 minutes until the tomatoes start to blister and cheese on top is melted.
  • If you had to do it again, would think in corn to add a little extra sweetness.
  • But add in whatever vegetables you like, just make sure they are diced and everything is proportionate.


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