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–+ servings
Six stuffed tomatoes, made with our classic stuffed tomatoes recipe and filled with a golden crumb mixture, are garnished with fresh parsley and arranged close together on a dark surface.
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5 from 1 vote

Stuffed Tomatoes

These simple yet incredibly delicious stuffed tomatoes are packed with a rich filling of Arborio rice, vibrant pesto, parmesan cheese, and toasted pine nuts. Baked to perfection with a crispy, seasoned Italian breadcrumb topping, they make the ultimate effortless main or side dish.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American, Italian
Keyword: stuffed tomatoes, stuffed tomatoes recipe
Servings: 6 tomatoes

Equipment

  • 1 baking tray

Ingredients

  • 6 beefsteak tomatoes large
  • 1 cup arborio rice
  • 1/3 cup pesto
  • 1/4 cup parmesan cheese grated
  • 2 tbsp pine nuts
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup seasoned Italian breadcrumbs
  • fresh parsley to garnish

Instructions

  • Begin by preheating your oven to 375 °F.
  • Wash the tomatoes thoroughly.
    Using a sharp knife, slice off the tops as evenly as possible then discard the tops.
  • Using a pairing knife, carefully cut around the core and remove the core and its pulp.
    Using a spoon, gently scoop out the pulp and seeds, transferring them to a colander placed over a bowl. Allow the tomato juice to drain into the bowl, as it will be used to add extra flavor to the rice.
    Sammy's tip: using the back of a spoon, press the pulp in the colander to release extra juice into the bowl.
    Set aside.
  • Rinse the rice under cold water until the water runs clear.
    Prepare the rice according to the package instructions, using the reserved tomato juice as part of the required cooking liquid.
    If needed, add enough water to make up the remaining amount of liquid called for on the package.
  • Cook the rice according to the label instructions and add 1/2 tsp of salt.
    Once cooked, remove it from the heat and stir in the pesto, parmesan cheese, pine nuts and black pepper.
  • Generously salt the inside of each tomato, ensuring you get all sides.
    Spoon the rice mixture into the hollowed tomatoes, filling each one generously and gently pressing the filling down.
  • Transfer the stuffed tomatoes onto a baking dish, cover with foil, and bake for 30 minutes.
    Remove the foil, sprinkle the tops with breadcrumbs, and continue baking for an additional 10-15 minutes, or until the breadcrumbs are golden and the tomatoes are tender.
  • Garnish with fresh parsley and a drizzle of olive oil.

Nutrition

Calories: 292kcal | Carbohydrates: 45g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 474mg | Potassium: 868mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3154IU | Vitamin C: 47mg | Calcium: 117mg | Iron: 3mg
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