Stuffed Tomatoes with Rice

Stuffed Tomatoes with Rice is a delightful and colorful dish that combines the freshness of ripe tomatoes with a savory rice filling. Perfect as a main dish, it's both satisfying and nutritious.

Ingredients

• Large tomatoes - 4
• Cooked white rice - 1 cup
• Olive oil - 2 tablespoons
• Onion, finely chopped - 1 small
• Garlic, minced - 2 cloves
• Fresh parsley, chopped - 2 tablespoons
• Fresh basil, chopped - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Vegetable broth - 1/4 cup
• Pine nuts, toasted - 2 tablespoons
• Grated Parmesan cheese - 1/4 cup (optional)

Steps

1. Preheat the oven to 180°C (350°F).
2. Wash and slice the tops off the tomatoes, then scoop out the insides with a spoon, leaving a firm shell.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic to the skillet and cook for an additional minute until fragrant.
5. In a large bowl, combine the cooked rice, sautéed onion and garlic, parsley, basil, salt, pepper, paprika, vegetable broth, and toasted pine nuts. Mix well to combine.
6. Stuff each tomato shell generously with the rice mixture, pressing gently to pack it in.
7. Place the stuffed tomatoes upright in a baking dish. If desired, sprinkle the tops with grated Parmesan cheese.
8. Bake in the preheated oven for 25-30 minutes until the tomatoes are tender and the filling is heated through.
9. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 300
• Protein: 8 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 500 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and antioxidants from the tomatoes.
• Good source of fiber from the rice and vegetables.

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