These stuffed baked tomatoes are filled with rice, basil pesto, nuts, feta cheese, and Parmesan cheese. Bake stuffed tomatoes in the oven at 400F for around 20 minutes.
Baked stuffed tomatoes with pesto are a beautiful and colorful addition to any meal. There are no breadcrumbs in this stuffed tomatoes recipe, but add them if you like.
Baked Stuffed Tomatoes Ingredient Substitutions
Stuffed tomatoes are versatile. Tomatoes can be filled and baked with nearly any leftovers.
Add other ingredients to the mix:
- chopped artichokes
- sliced olives
- capers
- quinoa, farro, breadcrumbs
- any vegetable leftovers!
Tips For Making Stuffed Baked Tomatoes
When slicing the tomato ends off be careful not to take too much, just enough to make a level surface so that the tomatoes will lay flat in the baking pan.
There still needs to be a layer of tomato flesh at the bottom so the ingredients don't leak out.
Use ⅓ cup of any fresh chopped herb or 2 teaspoon dried herbs if you don't want to make fresh basil pesto. Or buy fresh pesto already made at the grocery store.
Baked Stuffed Tomatoes (Rice, Pesto, Cheese)
EatSimpleFood.com
These stuffed baked tomatoes are filled with rice, basil pesto, nuts, feta cheese, and Parmesan cheese. Bake stuffed tomatoes in the oven at 400F for around 20 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 tomato halves
- Category: Side Dish
- Method: Oven
- Cuisine: Italian
- Diet: Gluten Free, Low Fat, Low-Carb, Vegetarian
Ingredients
- 3 medium tomatoes, halved & seeded
- ½ cup feta crumbles
- ½ cup walnuts, chopped
- ¾ cup cooked rice
- ½ cup basil pesto, make your own or buy some from the grocery store
- ⅓ cup Parmesan cheese, grated
- pinch salt
- pinch black pepper
Instructions
- Preheat oven to 400F.
- Slice off a very thin layer of the stem of the tomato to create a level surface and cut tomato in half. Scoop or cut out seeds, leaving ½" wall.
- Lightly oil or spray a large shallow baking dish or sheet and place tomato halves (cut side up) in/on it.
- In a bowl mix together: feta crumbles, diced walnuts, rice, basil pesto, salt, black pepper, and 2 tablespoon Parmesan cheese (reserve the rest to sprinkle over the top of the tomatoes).
- Stuff / lay the mixture into the tomatoes.
- Top each baked tomato with a sprinkle of the reserved fresh Parmesan cheese.
- Bake for ~15-20 minutes or until cheese is starting to brown.
- Turn on the broiler for a couple minutes if your cheese ain't brownin'. Watch it though - the broiler works fast!
- Add salt to taste. Happy Eating! Beckie
Notes
- You can add other ingredients to the mixing bowl if you like: chopped artichokes, sliced olives, capers, quinoa, or any leftovers!
- Use ⅓ cup of any fresh chopped herb or 2 teaspoon dried herbs if you don't want to make pesto and can't justify spending the money to buy it this go around.
Things In My Kitchen:
- Grater / Zester for grating the Parmesan cheese to a super light consistency.
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Serving Suggestion
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