Rice-Stuffed Tomatoes and Potatoes
A summer recipe, delicious, very simple to prepare with very few ingredients. Rice-stuffed tomatoes are one of the most sought-after recipes by Italians; they are tasty and suitable for everyone as they are made without eggs, milk, butter, or cheese, so they are also vegan! This recipe is very quick to prepare and does not require pre-cooking the rice!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Rice-Stuffed Tomatoes with Potatoes:
- 4 tomatoes
- 4 tablespoons rice
- salt
- extra virgin olive oil
- oregano
- 2 potatoes
- garlic powder
- pepper
Steps
For the preparation of Rice-Stuffed Tomatoes and Potatoes watch the video HERE.
First, wash and clean the tomatoes by cutting off the top and hollowing out the inside. Blend the obtained pulp. Add the previously rinsed rice.
a bit of garlic powder, pepper, and salt. Mix, cover and let it rest for about 1 hour.
Then fill the tomatoes with the mix obtained. Place them in a baking dish and cover with the tops. Add the potato pieces in between.
Drizzle with a little oil, some salt, and oregano. Cook at 356°F for about 40 minutes!
Enjoy your meal!
