Lemon & Herb Rice Stuffed Tomatoes
Easy Cooking, Great Results
Summer might be over but tomato season is still going strong! These Lemon & Herb Rice Stuffed Tomatoes are a delicious salute to the summer.
Made this? Let us know how it went in the comment section below!
INGREDIENTS
- 1 Cup of Della Basmati White Rice
- 1 Cup of water
- 1 tbsp Lemon juice
- 1 tsp of Italian seasoning
- 6 beefsteak, vine, or heirloom tomatoes
- 1-2 garlic cloves, finely chopped
- ¼ Cup yellow onion, finely chopped
- 2-3 Cups panko breadcrumbs
- ½ Cup parmesan Reggiano cheese
- ½ Cup of store bought or homemade marinara sauce
- Salt + Pepper (to taste)
List of Services
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Step 1
Cook Della Rice as directed, with the addition of lemon juice and Italian seasoning.
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Step 2List Item 1
Cut the tops off the tomatoes. Carefully scoop out the flesh and seeds using a small spoon. Season the hulled tomatoes with salt and pepper.
In a medium sauce pan add garlic and onion. Cook until translucent, about 3 min.
Add cooked rice, removed tomato flesh/and or fresh tomato sauce, cooked rice, and parm cheese
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Step 3List Item 2
Stuff tomatoes with rice mixture, sprinkle with bread crumbs and place on an oven sheet or pyrex.
Bake at 425 for 8-10 min or until top is golden and cheese is melted. Enjoy!
