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Shrimp and Rice Stuffed Tomatoes

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“Cooking Light 2000”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rice according to package directions, omitting salt and fat. Place 2 cups cooked rice in a large bowl; set aside.
  2. Refrigerate remaining rice in an airtight container for another use.
  3. Preheat oven to 350°.
  4. Cut tops off tomatoes, and reserve. Carefully scoop out tomato pulp, leaving shells intact; reserve 1/2 cup pulp. Discard remaining pulp.
  5. Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute.
  6. Add reserved 1/2 cup tomato pulp; cook 5 minutes or until liquid evaporates.
  7. Add onion mixture, cheese, and next 5 ingredients (cheese through shrimp) to 2 cups rice.
  8. Place tomato shells in an 8-inch square baking dish. Divide rice mixture evenly among tomato shells; replace tomato tops.
  9. Add hot water to baking dish. Bake at 350° for 40 minutes or until tomatoes are tender and rice mixture is thoroughly heated. Serve warm or chilled.

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