Stuffed Tomatoes – Vegetarian

Stuffed Tomatoes – Vegetarian could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains about 9g of protein, 11g of fat, and a total of 271 calories. For $1.08 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. It works best as a side dish, and is done in around 1 hour. This recipe is liked by 756 foodies and cooks. If you have red onion, brown rice, chilies, and a few other ingredients on hand, you can make it. It is brought to you by Healing Tomato. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is excellent. Try Stuffed Tomatoes – Vegetarian, A Stuffed Picnic: Tunan and Artichoke Stuffed Tomatoes, Red Pepper, Fetan and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples, and Provençal Tomatoes (Baked Tomatoes Stuffed with Cheese and Breadcrumbs) for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 385 degreesRinse the rice using cold waterAdd water to a small pot and add the rinsed riceWhen the water start boiling and the rice grain has doubled in size, drain the water and set the rice asideChop the onionsCut the tops of the tomatoes and core them. Save the inner pulp for future recipesUse a paper napkin to suck up any extra moisture and juice from the inside of the tomatoUsing a brush, oil the inside and outside of the tomatoes. Make sure they are well coated.Whether you are using fresh or frozen broccoli, make sure it is chopped really smallPut the tomatoes in a baking dish. Put the dish in the oven and allow them to bake for about 25. The tomatoes need to be roasted well before they can be stuffed, so, adjust time according to your ovenIn a medium saucepan, add the oil and allow get warmAdd the cumin seeds and allow them to brown a littleAdd the onions, broccoli, Thai chilies and cornAdd the salt and pepperAllow the broccoli to saut until it is well done. Turn off the heatMix the rice with the broccoli mixture.Add the capers and mix well.Stuff the tomatoes with the mixture. Dont be afraid to pack in as much of the mixture as you can.Top the stuffed tomatoes with the shredded cheese and place the baking tray back into the ovenBake for another 15 minutes or until the cheese has melted completely

 

Step by step:

1. Preheat the oven to 385 degrees

2. Rinse the rice using cold water

3. Add water to a small pot and add the rinsed rice

4. When the water start boiling and the rice grain has doubled in size, drain the water and set the rice aside

5. Chop the onions

6. Cut the tops of the tomatoes and core them. Save the inner pulp for future recipes

7. Use a paper napkin to suck up any extra moisture and juice from the inside of the tomato

8. Using a brush, oil the inside and outside of the tomatoes. Make sure they are well coated.Whether you are using fresh or frozen broccoli, make sure it is chopped really small

9. Put the tomatoes in a baking dish.

10. Put the dish in the oven and allow them to bake for about 2

11. The tomatoes need to be roasted well before they can be stuffed, so, adjust time according to your oven

12. In a medium saucepan, add the oil and allow get warm

13. Add the cumin seeds and allow them to brown a little

14. Add the onions, broccoli, Thai chilies and corn

15. Add the salt and pepper

16. Allow the broccoli to saut until it is well done. Turn off the heat

17. Mix the rice with the broccoli mixture.

18. Add the capers and mix well.Stuff the tomatoes with the mixture. Dont be afraid to pack in as much of the mixture as you can.Top the stuffed tomatoes with the shredded cheese and place the baking tray back into the oven

19. Bake for another 15 minutes or until the cheese has melted completely

Nutrition Information:

covered percent of daily need