Stuffed Tomatoes

4 Nov

This week was our last disbursement from our CSA membership (*tears*). In addition to a lovely selection of storage-safe produce such as one dozen beautiful apples, two big butternut squash, and a plethora of leeks and sweet onions, we received what are probably the last decent tomatoes we’ll be tasting until next summer. Because of that distinction I felt they’d be better served dressed up a bit than simply sliced with salt and pepper.

Hence, I give you brown rice and parmesan stuffed tomatoes, accompanied by pan-fried chicken tenders and some delicious cucumber and feta Greek yogurt dipping sauce:





  • 4 medium to large tomatoes
  • 1 cup chicken stock
  • 1/2 cup uncooked brown rice
  • 1/4 frozen spinach
  • 3 garlic cloves, minced
  • 1/4 cup grated parmesan
  • salt and pepper
  • drizzle of olive oil


  1. Preheat oven to 350 degrees.
  2. On stovetop, bring chicken stock to a boil; add rice, cover and reduce to simmer (I like to undercook the rice slightly — the tomatoes’ interior is so moist it will finish fluffing the rice in the oven). Halfway through rice’s cooking time, add frozen spinach and stir. Cover and return to simmer.
  3. Meanwhile, core tomatoes with a paring knife, removing tops. Using a spoon, carefully hollow out each tomato, being careful not to puncture the thick exterior walls. Discard seeds and pulp.
  4. When rice has finished cooking, add minced garlic, grated parmesan, and salt and pepper to taste. Stir to combine.
  5. Drizzle olive oil around base of a shallow casserole dish. Carefully stuff tomatoes with rice mixture, mounding gently on top. Don’t overstuff — the rice will continue to expand in the oven. Place tomatoes in casserole dish and drizzle tops with olive oil.
  6. Bake at 350 degrees for 20 minutes, or until tomato skins appear slightly wilted and filling is warmed through.
Makes four tomatoes, which at our house serves two.

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