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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!

Print Recipe

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)

Step 1

  • Cook Della Rice as directed, with the addition of lemon juice and Italian seasoning.

Step 2

  • 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

Step 3

  • 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!