Stuffed Tomatoes Recipe π
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
Description:
Indulge in the delightful flavors of Greece with these mouthwatering Stuffed Tomatoes. Bursting with Mediterranean goodness, these tomatoes are filled with a savory mixture of short grain rice, aromatic herbs, and vegetables, creating a wholesome and satisfying dish perfect for any occasion. Whether you’re seeking a comforting weeknight meal or impressing guests at a dinner party, these Stuffed Tomatoes are sure to please your palate.
Ingredients:
- 12 tomatoes
- 1/2 cup olive oil
- 3 onions
- 1 fennel bulb
- 1 tablespoon fennel seeds
- 1 cup arborio rice
- 1 bunch fresh flat-leaf parsley
- 1 bunch fresh dill
- 1/2 cup fresh mint leaves
- Salt, to taste
- Black pepper, to taste
- 1 potato (for baking)
Nutrition Facts (Per Serving):
- Calories: 565.8
- Fat: 37.1g
- Saturated Fat: 5.2g
- Cholesterol: 0mg
- Sodium: 629.2mg
- Carbohydrates: 55g
- Fiber: 8.3g
- Sugar: 10.3g
- Protein: 7g
Instructions:
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Preheat Oven: Preheat your oven to 375Β°F (190Β°C).
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Prepare Tomatoes: Cut off the top 1/2 inch of each tomato and set aside the tops. Using a grapefruit spoon, carefully remove as much pulp as possible from each tomato without piercing the skin. Chop the pulp and measure out 2 1/2 cups, discarding the rest.
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Prepare Filling: In a large skillet, heat 2/3 cup of olive oil and sautΓ© the onions and fennel bulb over medium heat for about 5 minutes, or until soft. Add the fennel seeds and rice, stirring continuously for 2 to 3 minutes. Then, add 2 cups of the chopped tomato pulp, reduce the heat to low, and cook for an additional 3 minutes. Stir in the parsley, dill, and mint, cooking for an additional 2 minutes. Season with salt and pepper to taste.
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Stuff Tomatoes: Fill each tomato with the rice mixture, leaving a little room for the stuffing to expand. Cover the tomatoes with their tops.
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Prepare Baking Dish: Place the stuffed tomatoes in a large 13×9 inch baking dish. Arrange the potato pieces in the gaps between the tomatoes.
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Bake: Pour the remaining 1/2 cup of tomato pulp over everything and drizzle the tomatoes with the remaining olive oil. Sprinkle with salt and pepper to taste. Bake for 1 hour, or until the rice is tender. To check, lift the cover of one tomato to ensure the rice is cooked.
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Rest: Turn off the oven and let the dish stand in the oven for 10 minutes. Then, allow it to cool to room temperature before serving.
Enjoy the tantalizing flavors of these Stuffed Tomatoes, a true taste of the Mediterranean that will leave you craving more with every bite! π½οΈ
