Ripe summer tomatoes filled with a savory mix of Parmesan, rice, garlic, onion, fresh herbs and pockets of melty mozzarella, finished with a crisp Parmesan–panko topping.
This is one of those go-to recipes I make again and again when tomatoes are at their peak. It’s light, bright, and full of fresh summer flavor from ripe tomatoes and fragrant herbs.
Hidden inside each tomato are nuggets of fresh mozzarella that melt into the rice and herb filling, creating delightful bursts of creamy cheese with every bite.
More delicious vegetable recipes:
- Stuffed Poblano Peppers
- Black Bean Tomato Soup
- Cauliflower and Chickpea Coconut Curry
- Israeli Salad with Pomegranate Vinaigrette and Roasted Nuts
📖 Recipe
Cheesy Stuffed Tomatoes
Ingredients
- 5 tablespoons olive oil, plus more for drizzling
- 1 yellow onion, peeled and diced
- 1 teaspoon minced garlic
- 8 large tomatoes, ripe but still firm
- 2 cups cooked rice
- ¼ cup fresh basil, chopped
- 1 cup fresh parsley, chopped
- 1 teaspoon salt
- 1½ teaspoons ground black pepper, divided
- 1 teaspoon crushed red pepper flakes
- 1 cup grated Parmesan, divided
- 8 oz fresh mozzarella, cut into small pieces
- ½ cup panko bread crumbs
Instructions
- Preheat the oven to 350°F (175°C). Pour 2 tablespoons of olive oil into a 9 x 13-inch baking dish and spread it to coat the bottom; set the dish aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté until soft and golden, about 8–10 minutes. Add the minced garlic and cook one more minute. Transfer the onion and garlic to a large bowl.
- Cut the tops off the tomatoes and discard them. Scoop out the tomato interiors, reserving about ¾ cup of pulp and juice; discard the rest. Place the hollowed tomatoes in the prepared baking dish.
- Add the reserved tomato pulp and juice to the bowl with the onion and garlic. Stir in the cooked rice, chopped basil, chopped parsley, salt, 1 teaspoon black pepper, red pepper flakes, and ½ cup grated Parmesan. Mix until combined.
- Spoon the filling into each tomato, then press roughly 1 ounce of fresh mozzarella into the center of each tomato so it sits buried in the stuffing.
- In a small bowl, combine the remaining ½ cup grated Parmesan with the panko and the remaining ½ teaspoon black pepper. Sprinkle this mixture evenly over the tops of the stuffed tomatoes.
- Bake for 35 minutes. Turn on the broiler and broil 1–2 minutes to brown the topping—watch closely, as the crumbs can go from golden to burnt very quickly.
- Remove from the oven, drizzle the tops with another 1–2 teaspoons of olive oil, and serve warm.
Notes
A note about Parmesan and vegetarian diets: Most traditional Parmesan contains animal rennet and is not vegetarian. If you follow a vegetarian or vegan diet, seek out a vegetarian or plant-based alternative labeled accordingly.
Nutrition Information:
Amount Per Serving:
Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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