Greek Stuffed Tomatoes with Rice

Greek Stuffed Tomatoes with Rice Healthy Recipe

1 Servings 120 min Cook

Macros/Serving: 768 Calories
Tags:vegan |


5 Medium whole (2-3/5" dia) Tomatoes
1 Dash Salt
2 Clove Garlic
2 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
1 Small Zucchini
1/2 Cup dry Splendido Arborio Superfino Rice
1 Tbsp Tomato Paste
1 Tbsp Parsley
1 Potato medium (2-1/4" to 3-1/4" dia) Potato


Preheat the oven to 375 degrees F.

Cut the tops off the tomatoes and scoop out the flesh (setting it aside in a bowl), being careful not to pierce the bottoms.

Season the insides with salt.

Purée the tomato flesh and any of the additional juices with the garlic in a small food processor.

Set aside.

Finely dice the zucchini and onion.

Cut potato into small wedges.

Set aside.

In a large skillet, sauté the onion over medium-high heat in half of the olive oil until soft, 4 minutes.

Add the zucchini and cook a few minutes longer, until the zucchini is just beginning to brown, 3 minutes.

Stir in the rice and cook until pearly white and toasty, 2 minutes.

Carefully pour in the tomato mixture and add the tomato paste.

Simmer until just thickened, 2 minutes.

Remove from the heat and season with salt and the parsley.

Arrange the tomatoes in a large casserole dish.

Spoon the rice mixture into the tomatoes until just shy of full (you might have a little extra depending on the size of your tomatoes).

Replace the tops and season generously with salt and pepper.

Stick the potato wedges in between the tomatoes in the dish.

Drizzle with the rest of the olive oil.

Pour 1 cup water around the tomatoes.

Bake in the oven for 1-2 hours, until the tomatoes are caramelized and the rice is al dente.

Serve hot or at room temperature.