This Broccoli Rice Casserole Stuffed Tomatoes recipe makes for a quick, easy and light summer lunch dinner! With only 4 ingredients needed, the whole family can help to prepare this simple, healthy veggie dish!
2packages of Uncle Ben's Ready Rice(any flavor--we picked Butter Garlic and Spanish)
2cupsmini Broccoli florets(fresh or frozen and thawed)
8ripetomatoes on the vine
1cupshredded marbled cheddar cheese(more or less to taste)
Preheat the oven to 400 degrees F.
Cook the rice according to the package instructions. ( Open a small slit at the top and microwave for 90 seconds). Let the rice cool for 5 mins before opening the bag fully.
Slice each tomato top and use a knife to gently break down the membranes on the inside of the tomato corners. Then use a spoon and gently scoop out the flesh and any juices, leaving the tomato still intact to look like a cup. Repeat with the remaining tomatoes and arrange them in an oven safe bakeware.
Pour the rice bags in a bowl and add the broccoli florets to them, then use a large spoon and scoop out the rice to fill the tomato cups evenly.
Sprinkle the cheese evenly over the rice-filled tomatoes and place the tomato caps over them. Bake the tomatoes for 12-15 mins until cheese is bubbly and tomatoes are slightly tender.
Wait for 5 minutes for the cheese and tomatoes to cool down a bit and enjoy!
Use any kind of ready-made seasoned rice or cook the rice yourself
If cooking your own rice, make sure to season it with butter, garlic, and salt.
Adjust seasoning of the Broccoli Rice Casserole filling to your taste.
This recipe for Broccoli Rice Casserole Stuffed Tomatoes also works with peas or cauliflowers.
Broccoli Rice Casserole Stuffed Tomatoes
Amount Per Serving
Calories 130Calories from Fat 81
% Daily Value*
Saturated Fat 5g31%
Vitamin A 585IU12%
Vitamin C 40.8mg49%
* Percent Daily Values are based on a 2000 calorie diet.