Baked stuffed tomatoes filled with lemon, basil and Parmesan rice

Baked stuffed tomatoes filled with lemon, basil and Parmesan rice
  • Serves icon Serves 4
  • Time icon Hands-on 30 min, oven time 40 min

Vegetarians will love these giant tomatoes stuffed with delightfully cheesy Parmesan rice.

Nutrition: per serving

Calories
300kcal
Fat
9.1g (2.3g saturated)
Protein
8.6g
Carbohydrates
47.2g (14.1g sugar)
Salt
0.3g
Calories
300kcal
Fat
9.1g (2.3g saturated)
Protein
8.6g
Carbohydrates
47.2g (14.1g sugar)
Salt
0.3g

Ingredients

  • 8 large beef tomatoes (about 200g each), such as Marmande
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 150g long grain rice
  • 30g Mi-Cuit sun-dried tomatoes, chopped (we used Merchant Gourmet)
  • 300ml vegetable stock, hot
  • 15g fresh basil leaves, finely shredded, plus extra leaves to garnish
  • Finely grated zest of ½ lemon
  • 25g vegetarian Parmesan, finely grated

 

 

 

 

 

Method

  1. Cut a 2cm thick slice off the top of each beef tomato. Scoop out the pulp with a melon baller or teaspoon into a bowl and set aside.
  2. Heat the olive oil in a medium pan. Add the onion and garlic and cook over a medium heat, until soft but not browned.
  3. Add the tomato pulp to the pan, increase the heat slightly, and simmer vigorously for about 10 minutes, stirring now and then, until the mixture is well-reduced and thickened.
  4. Stir in the rice, sun-dried tomatoes and the vegetable stock, cover and leave to cook over a low heat for 10 minutes, until the rice is only half-cooked. Stir in the basil, lemon zest and Parmesan and season to taste.
  5. Preheat the oven to 190°C/fan170°C/gas 5. Put the hollowed out tomatoes into a lightly oiled baking dish and fill with the rice mixture. Replace the tops and bake in the oven for 35-40 minutes, until the tomatoes are tender and the rice is cooked through. Garnish with basil leaves and serve with a crisp mixed salad.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Stuffed peppers

A light, easy dinner that tastes great on its own or serve alongside steak, roast...

Save recipe icon Save recipe icon Save recipe

Quick vegetarian recipes

Feta-stuffed peppers with giant couscous

These feta-stuffed peppers are easy to make and full of flavour. Make them for a...

Save recipe icon Save recipe icon Save recipe

Cabbage recipes

Stuffed cabbage rolls with tomato sauce

These cabbage rolls are filled with a mix of rice and lentils then covered with...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine