Wild Rice Stuffed Tomatoes
Fresh tomatoes are stuffed with a wild rice, parmesan and herb mixture for a side dish full of flavor and texture.
Print
Pin
Servings: 6 rice stuffed tomatoes
Calories: 162kcal
Ingredients
- ¾ cup uncooked wild rice blend or other rice
- juice of ½ lemon
- 1 teaspoon garlic powder
- ½ tablespoon dried oregano
- ½ cup freshly grated parmesan plus more for topping
- ¼ teaspoon black pepper
- 6 roma tomatoes
- 6 tablespoons panko breadcrumbs
Instructions
- Cook the rice according to the package directions and drain.
- Preheat the oven to 390F / 200c.
- Mix the cooked rice with the lemon juice, garlic powder, oregano, parmesan and black pepper.
- Cut the tops off of the tomatoes and use a spoon to scoop out the seeds to hollow them out. Slice a small piece off of the bottom of each tomato so that they stand up tall.
- Spoon the rice mixture into each tomato. Press it down so that it is tightly packed. Top with panko breadcrumbs and a little grated parmesan.
- Place on a foil or parchment lined baking sheet and bake for 15 minutes until the tomatoes have softened.
- Place under the broiler for a couple of minutes to brown the tops to serve.
Notes
- Carefully cut a thin slice off of the bottom of each tomato so that they stand up straight. Take care not to cut too high up or the filling will start to fall out when you remove it from the baking sheet.
- If you prefer, you can also cut the tomatoes lengthways and stuff the halves. Both ways work.
Nutrition
Calories: 162kcal | Carbohydrates: 26g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 206mg | Potassium: 280mg | Fiber: 3g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 10mg | Calcium: 129mg | Iron: 1mg