Stuffed Tomatoes with Herbed Rice

Name: Stuffed Tomatoes with Herbed Rice
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 6 large tomatoes; 2 1/2 cups cooked rice; 1/2 cup red onion, minced; 2 cloves garlic, minced; 3 tbsp olive oil; 1/4 cup fresh parsley, chopped; 2 tbsp fresh dill, chopped; 2 tbsp lemon juice; 1/3 cup feta cheese, crumbled; 1 tsp salt; 1/2 tsp black pepper

Made with: Rice, Tomato

Juicy tomatoes are hollowed out and filled with fluffy herb rice for a colorful main or side dish. A little lemon and olive oil brighten the filling beautifully.

Prep20 min

Cook30 min

Serves4

LevelMedium

Contains DairyVegetarian

Ingredients

large tomatoes6
cooked rice2 1/2 cups
red onion, minced1/2 cup
garlic, minced2 cloves
olive oil3 tbsp
fresh parsley, chopped1/4 cup
fresh dill, chopped2 tbsp
lemon juice2 tbsp
feta cheese, crumbled1/3 cup
salt1 tsp
black pepper1/2 tsp

Substitutions

feta cheese → crumbled tofu
fresh dill → fresh basil
cooked rice → quinoa
lemon juice → red wine vinegar

Instructions

1Preheat the oven to 400°F (200°C). Slice the tops off the tomatoes and scoop out the centers, leaving sturdy shells. Lightly salt the insides and set them upside down to drain.
2Mix the cooked rice with onion, garlic, olive oil, parsley, dill, lemon juice, feta, salt, and pepper.
3Place the tomato shells in a baking dish and spoon the rice mixture into each one.
4Bake for 25 to 30 minutes until the tomatoes are tender and the tops are lightly browned.

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