These Holiday Stuffed Tomatoes make a bright, cozy side dish that works for any winter gathering. They’re simple, budget-friendly, and look festive on a full holiday table. The filling is savory, herby, and comforting without feeling heavy. Tested twice; best results came from roasting the tomatoes just long enough for the edges to soften while the centers stay juicy.

At a Glance

• Ready in about 35 minutes
• Uses pantry staples
• Festive, colorful, and naturally vegetarian

Ingredients

(Serves 6)

• 6 large ripe tomatoes
• 1 tablespoon olive oil (15 ml)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup cooked rice (185 g)
• 1/3 cup finely chopped spinach (20 g)
• 1/4 cup grated Parmesan (optional; 25 g)
• 1 teaspoon dried Italian herbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

Swaps & Notes

Step-By-Step Instructions

1. Prep the tomatoes.
   Slice the tops off the tomatoes. Scoop out the centers with a spoon, leaving a ¼-inch shell. Reserve ½ cup of the pulp; discard the rest or save for soup.
2. Make the filling.
   Heat olive oil in a skillet over medium. Sauté onion for 3 minutes, then add garlic for 30 seconds. Stir in the reserved tomato pulp, rice, spinach, herbs, salt, and pepper. Cook 2–3 minutes until warmed through. Remove from heat and fold in Parmesan or dairy-free alternative.
3. Stuff and bake.
   Fill each tomato with the mixture. Arrange in a baking dish and bake at 375°F (190°C) for 18–20 minutes, until the tops lightly brown and tomatoes are tender but not collapsing.

Pro Tips & Variations

• Use firm tomatoes so they hold their shape while baking.
• Add cooked ground turkey or mushrooms to make it heartier.
• For extra color, top with chopped parsley before serving.
• Swap rice for quinoa, or use leftover holiday grains.
• Drizzle a little olive oil over each tomato before baking for a glossier finish.

Serving Suggestions

• Serve alongside roasted chicken, turkey, or a vegetarian main.
• Pair with mashed potatoes or a leafy winter salad.
• Add them to a holiday brunch spread for a bright side.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Not recommended; tomatoes may become watery.
• Reheat: Bake at 325°F (165°C) for 10–12 minutes until warm.
• Food safety: Reheat only once and discard if left out over 2 hours.

FAQs

Q1: Can I make Holiday Stuffed Tomatoes ahead of time?
A1: Yes. Stuff them up to 24 hours ahead and refrigerate. Bake right before serving.

Q2: Which tomatoes work best?
A2: Firm, medium-to-large tomatoes such as beefsteak or vine-ripe hold their shape well.

Q3: Can I make these vegan?
A3: Yes. Use nutritional yeast instead of Parmesan and ensure all ingredients are plant-based.

Nutrition (per serving)

Calories: 130; Protein: 4 g; Carbs: 16 g; Fat: 5 g

Holiday Stuffed Tomatoes

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• Author: ARTICLE PINTEREST
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Festive stuffed tomatoes with rice, spinach, herbs, and a juicy roasted texture.

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Ingredients

Scale 1x2x3x

• 6 large tomatoes
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked rice
• 1/3 cup chopped spinach
• 1/4 cup Parmesan or nutritional yeast
• 1 tsp Italian herbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp parsley

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Instructions

1. Prep tomatoes: hollow out centers and reserve pulp.
2. Make filling: sauté onion/garlic; mix with pulp, rice, spinach, herbs, and cheese.
3. Stuff and bake at 375°F for 18–20 minutes.

Notes

Naturally gluten-free; use nutritional yeast for dairy-free.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 tomato
• Calories: 130
• Sugar: 5
• Sodium: 240
• Fat: 5
• Saturated Fat: 1
• Carbohydrates: 16
• Fiber: 2
• Protein: 4
• Cholesterol: 2

Keywords: Holiday Stuffed Tomatoes, stuffed tomatoes, holiday recipe