Stuffed Tomatoes Recipe

Tomatoes: The main vessel for our stuffing, choose large, firm tomatoes for best results.

Rice: Use cooked rice, which acts as the base for the stuffing. Any type of rice will work, but long-grain or basmati is preferred.

Onion: Adds a sweet and savory depth to the stuffing. Chop it finely for even distribution.

Feta cheese: This crumbly, tangy cheese adds a rich flavor to the stuffing. Crumble it well before mixing.

Olive oil: Used to bind the stuffing ingredients together and add a touch of richness.

Oregano: A dried herb that brings a Mediterranean flair to the dish. Use it sparingly for a subtle hint of flavor.

Salt: Enhances the overall taste of the stuffing. Adjust to your preference.

Pepper: Adds a bit of heat and complexity to the stuffing. Use freshly ground for the best flavor.

When scooping out the insides of the tomatoes, use a small spoon or melon baller to avoid tearing the tomato walls. This ensures the stuffed tomatoes hold their shape during baking. Additionally, save the scooped-out tomato flesh to use in soups or sauces to minimize waste.

• large tomatoes - Substitute with bell peppers: Bell peppers can be hollowed out and stuffed similarly, providing a different but delicious flavor and texture.

• cooked rice - Substitute with quinoa: Quinoa is a protein-rich grain that offers a slightly nutty flavor and a similar texture to rice.

• chopped onion - Substitute with shallots: Shallots have a milder and sweeter taste compared to onions, which can add a subtle complexity to the dish.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a creamy texture and tangy flavor that can mimic the richness of feta.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a good alternative for cooking.

• dried oregano - Substitute with dried basil: Dried basil offers a sweet and slightly peppery flavor that can complement the other ingredients well.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, which can elevate the overall flavor profile of the dish.

• Allow the stuffed tomatoes to cool completely before storing. This helps to prevent condensation, which can make them soggy.

• Place the stuffed tomatoes in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator. The stuffed tomatoes will stay fresh for up to 3 days.

• For freezing, wrap each stuffed tomato individually in plastic wrap. This ensures they maintain their shape and prevents freezer burn.

• Place the wrapped stuffed tomatoes in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to eat, thaw the stuffed tomatoes in the refrigerator overnight. This gradual thawing helps retain their texture.

• Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving as it can make the tomatoes mushy.

• Preheat your oven to 350°F (175°C). Place the stuffed tomatoes in an oven-safe dish, cover with aluminum foil to retain moisture, and bake for about 15-20 minutes until heated through.
• For a quicker method, use the microwave. Place the stuffed tomatoes on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes. Check and continue heating in 30-second intervals until warm.
• If you have an air fryer, preheat it to 325°F (160°C). Place the stuffed tomatoes in the basket and heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly.
• On the stovetop, use a skillet with a lid. Add a splash of olive oil or a bit of water to the pan, place the stuffed tomatoes in, cover, and heat on medium-low for about 10 minutes, turning occasionally to ensure even heating.

• Oven: Used to bake the stuffed tomatoes at a consistent temperature of 375°F (190°C).

• Knife: Essential for cutting the tops off the tomatoes and chopping the onion.

• Spoon: Handy for scooping out the insides of the tomatoes.

• Mixing bowl: Used to combine the cooked rice, chopped onion, feta cheese, olive oil, oregano, salt, and pepper.

• Baking dish: Holds the stuffed tomatoes while they bake in the oven.

• Cutting board: Provides a stable surface for cutting the tomatoes and chopping the onion.

• Measuring cups: Ensures accurate measurement of the rice and feta cheese.

• Measuring spoons: Ensures accurate measurement of the olive oil, oregano, salt, and pepper.

• Tongs: Useful for placing the stuffed tomatoes into the baking dish without spilling the filling.

Prepare the filling in advance: Mix the cooked rice, chopped onion, and feta cheese the night before to save time on the day of cooking.

Use pre-cooked rice: Opt for microwaveable rice packets to cut down on cooking time.

Pre-scoop the tomatoes: Scoop out the tomatoes ahead of time and store them in the fridge until ready to stuff.

Chop onions in bulk: Chop a large batch of onions and freeze them in portions for future recipes.

Streamline seasoning: Mix olive oil, oregano, salt, and pepper in a small bowl before adding to the filling.