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Home » All Vegetable Recipes

Cheesy Stuffed Tomatoes

Published: Aug 16, 2018 · Modified: Feb 14, 2022 by RebeccaBlackwell · This post may contain affiliate links · 7 Comments

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Ripe summer tomatoes stuffed with a mixture of parmesan, rice, garlic, onions, and herbs and chunks of fresh mozzarella and topped off with a crispy layer of parmesan and panko bread crumbs.

Someone using a fork to take a bite from a cheesy stuffed tomato.

Vegetarian Cheesy Stuffed Tomatoes with Balsamic Glazed Vegetables

This is one of those dishes that I want to eat all the time when tomatoes are in season. It's light and packed with the fresh summer flavors of tomatoes and herbs.

Plus.... like hidden treasure, there are chunks of melty fresh mozzarella cheese in there.

A baking dish filled with cheese stuffed tomatoes ready to be baked.
A baking dish filled with cheese stuffed tomatoes ready to be baked.
A plate with two cheesy stuffed tomatoes on it. m

More popular vegetable based recipes:

  • Stuffed Poblano Peppers
  • Black Bean Tomato Soup
  • Vegetarian Spaghetti Carbonara
  • Cauliflower and Chickpea Coconut Curry
  • Israeli Salad with Pomegranate Vinaigrette and Roasted Nuts

Weekly Meal Plans that Include Cheesy Stuffed Tomatoes:

  • Weekly Summer Meal Plan #4
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A plate with two cheesy stuffed tomatoes on it. m

Cheesy Stuffed Tomatoes


★★★★★

4.8 from 4 reviews

  • Author: RebeccaBlackwell
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Ingredients

  • 5 tbsp of olive oil, plus more for drizzling
  • 1 yellow onion, peeled and diced
  • 1 tsp minced garlic
  • 8 large tomatoes, ripe but still firm
  • 2 cups cooked rice
  • ¼ cup fresh basil, chopped
  • 1 cup fresh parsley, chopped
  • 1 tsp salt
  • 1 ½ tsp ground black pepper, divided
  • 1 tsp crushed red pepper flakes
  • 1 cup grated parmesan, divided
  • 8 oz fresh mozzarella cheese
  • ½ cup panko bread crumbs

Instructions

  1. Preheat oven to 350 degrees. Add 2 tablespoon olive oil to a 9 x 13 inch baking dish and spread the oil around to coat the bottom. Set aside
  2. Add 1 tablespoon olive oil to a skillet and place over medium heat. Add the diced onion and sauté until soft and golden brown, about 8-10 minutes. Add the minced garlic and cook 1 minute longer. Scrape the onion and garlic into a large bowl.
  3. Cut the tops off the tomatoes and discard. Scoop out the inside of the tomatoes, reserving ¾ cup of the pulp and juice and discarding the rest. Set the hollowed out tomatoes inside the baking dish.
  4. Add the ¾ cup tomato pulp and juice to the bowl with the onions and garlic along with the cooked rice, chopped basil and parsley, salt, 1 teaspoon black pepper, red pepper flakes, and ½ cup grated parmesan.
  5. Push about 1 ounce of fresh mozzarella cheese into the center of each stuffed tomato, burying it in the stuffing.
  6. In a small bowl, mix the remaining ½ cup grated parmesan with the panko bread crumbs and remaining ½ teaspoon black pepper. Sprinkle evenly over the tops of the tomatoes.
  7. Bake for 35 minutes. Turn on the broiler and let cook for another 1-2 minutes to brown the bread crumbs. Watch carefully - the bread crumbs will go from golden brown to burnt in a matter of seconds.
  8. Remove from the oven, drizzle the tops with another 1-2 teaspoon olive oil and serve.
  • Category: Vegetarian

Did you make this recipe?

Tag @littleandalot on Instagram and hashtag it #alittleandalot

23
« Beef Stir Fry with Green Beans and Mushrooms
Balsamic Glazed Vegetables »

Reader Interactions

Comments

  1. Roslia santamaria says

    April 03, 2019 at 8:17 am

    This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients 🙂

    Reply
  2. Anglinia Rose says

    March 20, 2019 at 5:54 am

    It look delicious. Healthy and tasty. I liked your post very much. Thanks for sharing.

    ★★★★★

    Reply
    • RebeccaBlackwell says

      March 20, 2019 at 3:43 pm

      Thank you Anglinia!

      Reply
  3. Rishi Sharma says

    January 03, 2019 at 6:53 am

    Awesome flavoured dish and stuffing way is much better i think.

    ★★★★★

    Reply
  4. Sunil Dogra says

    January 03, 2019 at 6:40 am

    Awesome recipe!! Thanks for sharing!

    ★★★★★

    Reply
  5. Rajinder Singh says

    December 13, 2018 at 12:20 pm

    This looks amazing! Definitely, will try it.

    ★★★★

    Reply
  6. Karly says

    August 29, 2018 at 10:36 pm

    This looks amazing! Pinning!

    Reply

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Rebecca Blackwell

Hi! I’m Rebecca, a recipe developer, food photographer, and full time RV nomad.

My husband Steve and I are digital nomads living in a 43-foot 5th wheel. Favorite things include hanging out with our daughters, motorcycle riding, being close to the water, and anything that includes chilies or custard.

More about me →

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