Description
Enjoy the rich, Mediterranean flavors of these stuffed tomatoes, filled with arborio rice, creamy goat cheese, and aromatic herbs. This easy and nutritious dish is perfect as a main course or side, offering a delightful balance of textures and tastes.
Ingredients
- 6 large ripe truss tomatoes
- 1 cup arborio rice
- ½ cup fresh flat-leaf parsley, chopped
- 1 tbsp dried oregano
- 150g goat cheese, crumbled
- ¼ cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
-
Prepare the Tomatoes
- Slice off the tops of the tomatoes and carefully scoop out the flesh, keeping the skins intact.
- Reserve the tomato flesh.
-
Make the Filling
- Blend the reserved tomato flesh until smooth.
- In a bowl, mix the blended tomato, arborio rice, parsley, oregano, crumbled goat cheese, olive oil, salt, and pepper.
-
Stuff the Tomatoes
- Fill each hollowed-out tomato with the mixture, pressing it down slightly.
-
Bake
- Preheat the oven to 180°C (350°F).
- Arrange stuffed tomatoes in a baking dish, drizzle with olive oil, and bake for 45-50 minutes, until rice is tender.
-
Serve
- Let cool slightly before serving. Pairs well with salad or crusty bread.
Notes
- Grain Substitutes: Swap arborio rice with quinoa, couscous, or bulgur wheat.
- Cheese Alternatives: Use feta, mozzarella, or ricotta.
- Protein Boost: Add cooked ground beef, lamb, or turkey.
- Herb Variations: Try basil, mint, or rosemary.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 175°C (350°F) for 15-20 minutes or microwave for 2-3 minutes per tomato.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
