Prep 20 mins
Cook 30 mins
An adaptation of a rice recipe that I have modified and added to that makes a wonderful stuffed tomato.l
- 6 large tomatoes
- 2 tablespoons olive oil
- 2 garlic cloves, minced finely
- 1 cup chopped onion
- 1 cup rice
- 1 (14 1/2 ounce) canpetite diced tomatoes
- 1 (14 1/2 ounce) can chicken broth
- 2 tablespoons very finely diced jalapeno peppers
- 6 ounces shredded mozzarella cheese (divided)
- 4 teaspoons pecorino romano cheese
- Cut the top off each tomato and make a small cut on the bottom of each tomato, being careful not to cut through, just enough to help the tomato stand by itself. Scoop out the insides of the tomatoes being careful not to puncture the flesh. Liberally sprinkle the inside of each tomato with salt and turn upside down on paper towels to drain. Preheat oven to 350°.
- In a 12-inch skillet heat the olive oil over medium-high heat. Add the garlic and onion; stirring constantly, cook until the onions start to soften and you can smell the garlic cooking. Add the rice and again stirring constantly, cook until the rice just begins to brown. Add the canned tomatoes, chicken broth and jalapeño peppers and bring to a boil. Continue cooking at a slow boil until almost all of the liquid has been absorbed by the rice and cooked off.
- Remove from the heat and let cool slightly. Once the mixture has cooled a little add 4 ounces of the mozzarella cheese and mix thoroughly. Stuff the tomatoes with the mixture and place on a baking sheet.
- Place on the middle rack of the oven and cook for 20 minutes. After 20 minutes top the tomatoes with the remaining mozzarella and sprinkle with the pecorino romano cheese. Place back in the oven and cook until the cheese is fully melted and nice and bubbly. Remove from the oven and let cool for a few minutes so you don’t burn the roof of your mouth on the melted cheese. Dig in and enjoy!