Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cheesy stuffed tomatoes

Cheesy Stuffed Tomatoes


  • Author: RebeccaBlackwell

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
  • 1/4 cup fresh basil, chopped
  • 1 cup fresh parsley, chopped
  • 1 tsp salt
  • 1 1/2 tsp ground black pepper, divided
  • 1 tsp crushed red pepper flakes
  • 1 cup grated parmesan, divided
  • 8 oz fresh mozzarella cheese
  • 1/2 cup panko bread crumbs

Instructions

  1. Preheat oven to 350 degrees. Add 2 tbsp 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 3/4 cup of the pulp and juice and discarding the rest. Set the hollowed out tomatoes inside the baking dish.
  4. Add the 3/4 cup tomato pulp and juice to the bowl with the onions and garlic along with the cooked rice, chopped basil and parsley, salt, 1 tsp black pepper, red pepper flakes, and 1/2 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 1/2 cup grated parmesan with the panko bread crumbs and remaining 1/2 tsp 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 tsp olive oil and serve.