Stuffed Tomatoes

📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides Flavorful medium tomatoes stuffed with savory brown rice, celery, onion, and Parmesan cheese. Baked to perfection for a delightful vegetable side dish.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
25 mins	45 mins	None	6-8 servings

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🔪 Key Equipment

• Saucepan
• 9-inch pie pan
• Custard cups

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Ingredients

Measurements	Ingredients	Prep / Notes
6-8	Tomatoes	Medium
2 T.	Oil	Divided
1/3 c.	Celery	Chopped
2 T.	Onion	Chopped
2 c.	Brown Rice	Cooked
1/4 c.	Parmesan	Grated
1 T.	Fresh Parsley	Snipped
1 t.	Dried Basil Leaves	Dried
1/8 t.	Pepper	Ground
1/8 t.	Garlic Powder	None

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Instructions

Step 1: Prep and Filling

1. Cut off the top of each 6-8 medium tomatoes. Save the top and scoop out the centers. Chop the pulp and save it. Place the 6-8 medium tomatoes shells upside down to drain.
2. Heat oven to 350°F. Heat 2 T. oil in a saucepan. Sauté 1/3 c. chopped celery and 2 T. chopped onion. Remove and add to the tomato pulp, 2 c. cooked brown rice, 1/4 c. Parmesan, 1 T. snipped fresh parsley, 1 t. dried basil leaves, 1/8 t. pepper, and 1/8 t. garlic powder. Mix well.
3. Fill the 6-8 medium tomatoes with the rice mixture. Replace the tops.

Step 2: Baking

4. Oil a 9-inch pie pan. Place the 6-8 medium tomatoes in the dish. Cover with foil and bake for 30-45 minutes until tender and heated through. Can also bake in individual oiled custard cups.

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💡 Make-Ahead & Storage: Tomatoes can be stuffed ahead of time and refrigerated for up to a few hours before baking.

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Original Recipe Scan