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Rice-Stuffed Tomatoes
Rice-Stuffed Tomatoes
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Prep Time:
10 minutes
Total Time:
50 minutes
Transform leftover rice into a quick and flavorful summer side dish with just 10 minutes of prep.
Ingredients:
  • 4 large plum (Roma) tomatoes
  • 1 tablespoon coarsely chopped fresh basil
  • 1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup leftover cooked white rice
  • 1 to 2 tablespoons extra-virgin olive oil
Instructions:
  • Preheat the oven to 350°F and generously coat a 9x5-inch ovenproof loaf pan with cooking spray.
  • Gently remove the tops from the tomatoes and scoop out the flesh into a medium bowl. Place the tomato shells and tops upside down on a kitchen towel to drain as you prepare the filling.
  • Using a stick blender, smoothly pulse tomatoes in a medium bowl. Mix in basil, parsley, salt, pepper, and rice until combined.
  • Evenly fill tomato shells with the mixture, then top each one with its tomato top. Arrange them in a loaf pan and drizzle with olive oil.
  • Bake for 30-40 minutes until tomatoes are tender and the mixture is fully heated.

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