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Baked Stuffed Tomatoes (Rice, Pesto, Cheese)

6 tomato halves filled with wild rice, basil pesto, pine nuts, and feta cheese with Parmesan cheese broiled on the top. Close up.
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EatSimpleFood.com

There is nothing like a ripe tomato stuffed and baked with fresh basil pesto, nuts, and cheese.

Ingredients

  • 3 medium tomatoes, halved & seeded
  • 1/2 cup feta crumbles
  • 1/2 cup walnuts, chopped
  • 3/4 cup cooked rice
  • 1/2 cup basil pesto, make your own or buy some from the grocery store
  • 1/3 cup Parmesan cheese, grated
  • pinch salt
  • pinch black pepper

Instructions

  • Preheat oven to 375F.
  • 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 and pulp, leaving 1/2" wall.  Dice the pulp and add to a mixing bowl.
  • 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: tomato pulp, feta, walnuts, rice, pesto, salt, black pepper, and 2 Tbsp Parmesan cheese (reserve the rest to sprinkle over the top of the tomatoes).
  • Stuff the mixture into the tomatoes.  
  • Top each tomato with a sprinkle of the reserved Parmesan.  
  • 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 1/3 cup of any fresh chopped herb or 2 tsp dried herbs if you don't want to make pesto and can't justify spending the money to buy it this go around.

Find it online: https://eatsimplefood.com/stuffed-baked-tomatoes/