Cheesy Baked Stuffed Tomatoes

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Golden, bubbling cheese melts over juicy tomatoes, creating a delicious contrast of creamy and tangy in each bite. Cheesy Baked Stuffed Tomatoes are the kind of dish that feels indulgent but is surprisingly easy to pull off. The natural sweetness of the roasted tomato pairs beautifully with the savory, herb-kissed stuffing of rice and melty cheese. It’s the perfect centerpiece for a light lunch or a show-stealing side at dinner.

What makes this dish a standout isn’t just the comfort factor—it’s the texture. The tomatoes soften just enough to cradle the hearty rice filling, while the cheese crisps up on top to deliver that irresistible golden crust. A sprinkling of dried herbs adds just the right touch of aroma and depth. Whether you’re making it for a weeknight treat or entertaining guests, this recipe brings big flavor with little effort.

Why You’ll Love This Cheesy Baked Stuffed Tomatoes Recipe

• It’s simple to prepare but looks impressively gourmet.
• Vegetarian-friendly and easily adaptable.
• Perfect balance of creamy, cheesy, and savory flavors.
• A great way to use up leftover rice or tomatoes.
• Works as a main dish or a side.

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Preparation Phase & Tools to Use

To make Cheesy Baked Stuffed Tomatoes, you don’t need a kitchen full of gadgets. The essentials include:

• Sharp knife: Vital for cutting a clean, even top off each tomato and scooping out the pulp.
• Spoon or melon baller: Makes hollowing out the tomatoes much easier.
• Mixing bowl: Where you’ll combine your filling ingredients.
• Baking dish: A glass or ceramic baking dish works best to hold the tomatoes upright and promote even cooking.
• Grater: For freshly grating cheese if not using pre-shredded (better melt and flavor).

Each tool plays a small but crucial role in ensuring your prep is smooth and your final dish is beautifully cooked.

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Preparation Tips

Start by selecting firm, medium-to-large tomatoes that can hold their shape through baking. Gently hollow them out without piercing the outer wall—this keeps all that cheesy goodness from leaking. Slightly salt the insides and turn them upside down to drain extra moisture while you prep the filling. When mixing your filling, make sure the rice is cooked and cooled to prevent sogginess. For extra flavor, sauté some garlic or onions and stir them in. Don’t overstuff—the cheese will melt and spread, creating that perfect top crust.

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Ingredients for this Cheesy Baked Stuffed Tomatoes Recipe

• 6 large ripe tomatoes (firm, not overly soft)
• 1 cup cooked white rice (or use brown rice or quinoa for variation)
• 1 cup shredded mozzarella cheese (plus more for topping)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup finely chopped onion (optional but adds flavor)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley or basil for garnish (optional)

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Step 1: Prepare the Tomatoes

Wash and dry the tomatoes. Slice off the tops (about 1/2 inch from the top) and set them aside. Using a spoon or melon baller, carefully scoop out the pulp and seeds, leaving a sturdy shell. Lightly salt the inside of each tomato and place them upside down on paper towels to drain excess moisture while you prep the filling.

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Step 2: Cook the Aromatics

Heat the olive oil in a pan over medium heat. Add the minced garlic and chopped onion. Sauté for 2–3 minutes until softened and fragrant, but not browned. This will add a depth of flavor to your stuffing mixture.

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Step 3: Mix the Stuffing

In a large bowl, combine the cooked rice, sautéed garlic and onions, shredded mozzarella, Parmesan cheese, dried oregano, dried basil, salt, and pepper. Mix well until all ingredients are evenly incorporated. Taste the filling and adjust seasoning if necessary.

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Step 4: Stuff the Tomatoes

Pat the hollowed tomatoes dry. Spoon the rice and cheese filling into each tomato, pressing gently but not overpacking. Leave a little space on top for the cheese topping to bubble and brown.

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Step 5: Top with Cheese

Sprinkle additional mozzarella and a light dusting of Parmesan over the stuffed tomatoes. Optionally, add another pinch of dried oregano or basil for extra herbaceous flavor and visual appeal.

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Step 6: Bake to Perfection

Place the stuffed tomatoes in a baking dish, ideally snug enough to keep them upright. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the tomatoes are tender and the cheese is golden and bubbling on top. If needed, broil for the last 1-2 minutes to get a more browned top.

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Step 7: Serve and Garnish

Remove from oven and allow to cool for a few minutes. Garnish with fresh herbs like chopped parsley or basil before serving. These tomatoes are best enjoyed warm but also taste great at room temperature.

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Notes

For the best results, use tomatoes that are ripe but still firm enough to hold their shape during baking. Roma or beefsteak varieties work especially well. You can easily swap out rice for couscous, quinoa, or even cauliflower rice if you’re going for a low-carb version. Mixing in finely chopped sautéed vegetables like bell peppers or mushrooms can also elevate the filling. This recipe is naturally vegetarian but you can add in diced cooked chicken, ground turkey, or crumbled sausage if desired.

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Watch Out for These Mistakes While Cooking

• Using overripe tomatoes: They may collapse during baking and leak too much liquid.
• Skipping the draining step: Failing to salt and drain the tomatoes before stuffing can lead to watery results.
• Overfilling: Stuffing too tightly can prevent even cooking and may result in a soggy base.
• Not pre-cooking aromatics: Raw garlic and onion can overpower the dish if not sautéed first.
• Underseasoning: Tomatoes and rice need a good amount of seasoning to bring out their full flavor.

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Storage Instructions

Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the texture and prevent sogginess. While microwaving is quicker, it can make the tomatoes too soft. These tomatoes can also be frozen individually for up to a month—wrap each in foil and place in a freezer-safe bag. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Per stuffed tomato (based on 6 servings):

• Calories: 210
• Protein: 9g
• Carbohydrates: 18g
• Fiber: 2g
• Sugars: 4g
• Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 300mg

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Frequently Asked Questions

What kind of tomatoes work best for stuffing?

Firm, large tomatoes such as beefsteak or vine-ripened varieties work best. They hold their shape well and have enough room for the filling.

Can I make this recipe vegan?

Yes! Use vegan cheese alternatives and ensure the rice or grain base doesn’t include any animal-based broth or butter.

Can I prepare these stuffed tomatoes ahead of time?

Absolutely. You can stuff them a day in advance and refrigerate. Add the cheese topping right before baking.

How do I prevent the tomatoes from becoming too watery?

Salt and drain the tomato shells for at least 15 minutes before stuffing. This draws out excess moisture.

What can I use instead of rice?

Quinoa, couscous, bulgur, or even orzo are great alternatives. You can also use riced cauliflower for a low-carb option.

Can I add meat to the filling?

Definitely. Ground beef, sausage, shredded chicken, or even tuna can be mixed in with the rice for a protein boost.

Do I need to peel the tomatoes?

No need. The skin helps the tomato hold its structure during baking and adds a nice texture.

Can I freeze baked stuffed tomatoes?

Yes. Let them cool completely, wrap individually, and freeze for up to 1 month. Reheat in the oven after thawing.

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Conclusion

Cheesy Baked Stuffed Tomatoes offer the perfect blend of comfort and simplicity. With minimal prep and big flavor, they can be tailored to your taste and dietary needs. Whether served as a hearty vegetarian main or a flavorful side, they’re a must-try dish that elevates everyday ingredients into something truly special.

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