French · Dinner
French Roast Stuffed Tomatoes
A hollowed large tomato roasted until softened, filled with rice, garlic, thyme and Gruyere cheese, then baked until the cheese bubbles. Finished with olive oil and fresh parsley, it is served warm as a light French-countryside plate with crusty bread.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
392Calories
15.2gProtein
25.4gFat
26.1gCarbs
9.3gSugar
4.1gFiber
471mgSodium
46mgChol
10.9gSat Fat
690mgPotassium
330mgCalcium
1.7mgIron
0.6mcgVitamin B12
28mgVitamin C
vegetarian
low-calorie
low-cholesterol
herb-salt
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Slice the top off the tomato and scoop out the pulp and seeds, leaving a firm 1cm-thick shell. Finely chop the reserved pulp and mix with rice, minced garlic, chopped thyme, salt, and pepper.
2
Build
Grate the Gruyere cheese and stir half of it into the rice mixture until evenly combined.
3
Roast
Spoon the filling into the tomato shell, top with remaining Gruyere, drizzle with olive oil, and bake at 400°F (200°C) for 30 to 35 minutes until the shell softens and the cheese is golden and bubbling.
4
Plate
Rest for 5 minutes, transfer to a plate, scatter chopped parsley over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large tomato, about 7.8 oz (220g)
- 2.8 oz80g Gruyere cheese
- 1/2 cup90g cooked white rice
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp28g olive oil
- 2 tbsp2 tbsp fresh parsley
- a pinch of salt
- a pinch of black pepper
