Ingredients with Measurements:
- 4 large tomatoes
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Cut off the top of each tomato and scoop out the seeds and pulp with a spoon. Discard the seeds and pulp.
c. In a mixing bowl, combine the cooked rice, shredded cheddar cheese, chopped parsley, onion, celery, green bell pepper, olive oil, salt, and pepper.
d. Stuff each tomato with the rice and cheese mixture, pressing down gently to fill the tomato completely.
e. Place the stuffed tomatoes in a baking dish and bake for 25-30 minutes or until the cheese is melted and the tomatoes are tender.
f. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
5. Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 18g
- Carbohydrates: 17g
- Protein: 10g
- Fiber: 3g
Substitutions for ingredients:
- You can use any type of cooked rice, such as brown rice or wild rice.
- You can use any type of shredded cheese, such as mozzarella or Monterey Jack.
- You can use any type of fresh herbs, such as basil or thyme.
- You can use any type of chopped vegetables, such as carrots or zucchini.
Variations:
- You can add cooked ground beef or sausage to the rice and cheese mixture for a meatier version.
- You can top the stuffed tomatoes with breadcrumbs or Parmesan cheese before baking for a crispy topping.
- You can add diced tomatoes or tomato sauce to the rice and cheese mixture for a saucier version.
Tips and tricks:
- Make sure to choose large, ripe tomatoes that are firm and not too soft.
- You can use a spoon or a melon baller to scoop out the seeds and pulp from the tomatoes.
- You can use leftover rice for this recipe to save time.
- You can prepare the rice and cheese mixture ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed tomatoes, place them in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the stuffed tomatoes on a bed of lettuce or spinach for a colorful presentation.
- Garnish with chopped fresh herbs or a sprinkle of paprika for added flavor and color.
Garnishes:
- Chopped fresh herbs
- Paprika
- Shredded cheese
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of white wine or a light beer.
Suggested side dishes:
- Mixed green salad
- Roasted broccoli
- Grilled zucchini
Troubleshooting advice:
- If the tomatoes are not cooking evenly, cover the baking dish with foil to prevent the tops from burning.
Food safety advice:
- Make sure to wash the tomatoes thoroughly before cutting and stuffing them.
- Store any leftover stuffed tomatoes in the refrigerator and consume within 3 days.
Food history:
- Stuffed tomatoes have been a popular dish in Mediterranean cuisine for centuries, with variations found in Greek, Italian, and Middle Eastern cuisine.
Flavor profiles:
- The combination of rice, cheese, and vegetables creates a savory and satisfying flavor profile.
Serving suggestions:
- Serve the stuffed tomatoes as a main dish for lunch or dinner.
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