Stuffed rice tomatoes represent an irresistible summer dish, with fresh flavors and a soft and creamy texture.
The tomatoes, selected for their generous size and dense pulp, are hollowed out and filled with a stuffing prepared with al dente cooked rice. This rice is enriched with a combination of parmesan and creamy cheese that make it really appetizing.
The rice is cooked al dente. The tomato pulp is sautéed with onion and then everything is combined.
Once generously filled with the rice and cheese mixture, the tomatoes are sprinkled with breadcrumbs to obtain a golden and crunchy crust during baking. This process not only adds a pleasant texture to the dish but also allows the cheese to gently melt with the other ingredients, creating a creamy and rich heart that perfectly contrasts with the sweetness and softness of the tomatoes.
Everything is cooked on a bed of potatoes that absorb all the juice and flavor of the tomatoes released during cooking.
Served hot, the creamy heart stuffed rice tomatoes are an inviting and tasty dish, perfect for a summer dinner or as an appetizer at a festive table.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 5
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for preparing stuffed tomatoes
- 5 beefsteak tomatoes
- 5 oz Arborio rice
- 1.5 oz grated Parmesan cheese
- 1/2 onion
- 2.8 oz brie
- to taste extra virgin olive oil
- 4 potatoes
- to taste fine salt
Tools
- 1 Frying Pan
- 1 Knife
- 1 Baking Dish
- 1 Mandoline
- 1 Pot
Steps for preparing stuffed tomatoes
WATCH THE VIDEO FOR A PERFECT PREPARATION
To prepare the delicious stuffed tomatoes with a tasty heart, wash the tomatoes and cut the top off, keeping it aside as a lid. Hollow the tomatoes using a knife and spoon, see video, collecting the pulp in a bowl. Slightly salt the inside of the tomatoes and turn them upside down on a plate to drain.
In a pot, bring salted water to a boil and cook the rice for half the time indicated on the package (about 7-8 minutes). Drain it and let it cool.
In a frying pan, heat a little extra virgin olive oil and sauté the chopped onion until golden brown. Add the tomato pulp and cook until the liquid is reduced.
Mix in the pre-cooked rice, grated Parmesan and adjust the salt.
Fill the tomatoes halfway, add a piece of brie or cheese of your choice, and finish filling up to the brim. The rice will expand in volume during cooking, so don’t overdo it.
Meanwhile, peel the potatoes and slice them with a mandoline into thin slices. Arrange them on an oiled baking dish, and place the stuffed tomatoes on top. Sprinkle the surface of the tomatoes with a dusting of breadcrumbs, cover each tomato with its previously cut lid, drizzle with some extra virgin olive oil and bake at 392°F for 30 to 40 minutes, until golden.
After cooking, let them rest for a few minutes and serve hot to have a creamy heart and …
Enjoy the taste from Barbara!
Tips and Storage
Choose ripe and fleshy tomatoes, preferably of the same size for uniform cooking. Beefsteak or round tomatoes are ideal.
For a truly creamy heart, in addition to brie, you can experiment with other cheeses such as smoked scamorza, mild provolone, or even a little gorgonzola.
Cook the rice al dente to prevent it from becoming too soft during baking. Ideally, drain it while still slightly undercooked
STORAGE
In the Refrigerator: The stuffed rice tomatoes can be stored in the refrigerator for 2-3 days. Be sure to cover them well with cling film or store them in an airtight container to maintain freshness and prevent contamination with other refrigerator odors.
Reheating: To reheat stuffed tomatoes, you can put them in the oven at 356°F for about 15-20 minutes, or until they are well heated. Alternatively, you can use the microwave, but keep in mind that the crust may lose its crunchiness.
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