Description
Imagine biting into a warm, tender tomato, its skin just crisply giving way to a richly seasoned mixture of fluffy basmati rice, hearty black beans, and aromatic spices. These Mediterranean Stuffed Tomatoes offer a vibrant twist on a classic dish, blending the fresh, tangy flavor of tomatoes with the earthy tones of cumin, paprika, and Italian herbs.
Perfect as a main course or a sophisticated side, these stuffed tomatoes are not only pleasing to the eye but also packed with flavors that evoke the essence of Mediterranean cuisine. They’re ideal for a family dinner or a casual get-together, providing a dish that’s both nutritious and comforting. Celebrate the simplicity and richness of ingredients that come together to create a heartwarming meal.
From the subtle crunch of the skin to the soft, flavorful filling inside, each bite is a testament to the joys of simple, wholesome cooking. This dish is a wonderful way to use seasonal tomatoes and incorporate more vegetarian options into your diet. Serve them hot from the oven, and watch as they become the highlight of your meal, bringing smiles and satisfaction to your table.
Ingredients
6 large tomatoes
2 tablespoons avocado oil
1 medium onion, diced
2 cloves garlic, minced
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon Italian seasoning
½ cup basmati rice, rinsed well and drained
1 teaspoon salt
½ teaspoon ground black pepper
1 cup vegetable broth (or water)
1 (15-ounce) can black beans, rinsed and drained
¼ cup fresh parsley, finely chopped
Instructions
Preheat oven to 375°F.
Slice off the top of the tomatoes, set the tops aside, and scoop out the flesh into a bowl. Lightly salt the inside of the tomatoes and set them upside down to drain.
Heat avocado oil in a skillet over medium-high. Add onion, garlic, paprika, cumin, and Italian seasoning, sautéing until tender, about 2 minutes.
Stir in rice, salt, and pepper; cook for 1 minute. Add tomato flesh and vegetable broth. Bring to a boil, then simmer covered for 12-15 minutes until rice is tender.
Stir in black beans and parsley. Stuff the tomatoes with this mixture, replace the tops, and bake on a sheet pan for 25-35 minutes until tender.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Kcal: 180 kcal | Servings: 6 servings
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 180 Kcal