Recipe courtesy of Cat Cora
Show: Melting Pot
Save Recipe Print
Total:
1 hr 30 min
Prep:
20 min
Cook:
1 hr 10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Cut the top off of the tomatoes and clean out all of the pulp leaving about a 1/2-inch thick skin. Reserve pulp.

Preheat oven to 375 degrees F.

In a saute pan, heat the butter and add the chopped onion to the pan. Cook until the onions are golden brown, and add in the garlic. Add in the pulp from the tomatoes and stir in the rice. Add in 1/4 cup olive oil and a little water and simmer for about 5 minutes. Add more water if necessary. Season with salt and pepper. Stir in the parsley, pine nuts, and mint.

Fill the tomatoes and sprinkle the top with the grated Kasseri and a drizzle of the remaining olive oil. Place in a baking dish with a 1/2-inch of water in the bottom and bake for 1 hour.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Stuffed Tomatoes

Recipe courtesy of Sunny Anderson

Marinara Sauce

Recipe courtesy of Giada De Laurentiis

Stuffed Cherry Tomatoes

Recipe courtesy of Food Network Kitchen

Herb Stuffed Tomatoes

Recipe courtesy of Giada De Laurentiis

Quinoa Stuffed Tomatoes

Recipe courtesy of Marcela Valladolid

Provencal Stuffed Tomatoes

Recipe courtesy of Maria Sinskey

Mexican Stuffed Tomatoes

Recipe courtesy of Rachael Ray

Zucchini Stuffed Tomatoes

Recipe courtesy of Food Network

Panzanella Stuffed Heirloom Tomatoes

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories