How to make vegetarian stuffed baked tomatoes

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These stuffed tomatoes are a surefire crowd-pleaser. The recipe calls for stuffing tomatoes with a combination of rice, seasonings and two kinds of cheese. Once you bake them, the rice is infused with the rich flavor of ripe tomatoes.
To make the recipe below to perfection, you'll want to choose ripe, round tomatoes. Choose a version that's rather sturdy, such as vine tomatoes, which will stand up to baking. Draining them over a dish towel or paper towel will keep them from becoming soggy in the oven.
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Cooktop Cove
Baked Stuffed Vegetarian Tomatoes
4
5 minutes
1 hour
1 hour 5 minutes
8 vine tomatoes
1 teaspoon salt
1 cup white rice
1 tablespoon olive oil
1 small onion, minced
1 clove garlic, minced
6 ounces mozzarella cheese, grated
1/4 cup Parmesan cheese
1/4 cup Italian seasoned breadcrumbs
salt and pepper
Preheat the oven to 350 degrees F.
Cut the top quarter of the tomatoes off and set aside.
Scoop out the seeds and membranes from the inside of the tomatoes, and season them with the salt. Set over a dish towel or paper towels upside down to drain.
Remove the stem end of the tomato and dice any remaining scraps from the removed tops.
Meanwhile, cook the rice for half of the package time, about 10 minutes.
Heat the olive oil in a frying pan over medium heat. Add the onion and tomato scraps and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Season with salt and pepper and add the par-cooked rice. Toss to combine.
Remove the rice from the heat and stir in the mozzarella and Parmesan cheeses.
Stuff the tomatoes with the rice, cover with foil and bake for 20 minutes. Remove the foil, sprinkle the breadcrumbs over the to and bake for an additional 5 minutes.
Allow to cool slightly before serving.
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