Tomates Rellenos A La Andaluza (andalusian-style Stuffed Tomatoes)
Tomates Rellenos a la Andaluza, or Andalusian-style Stuffed Tomatoes, is a classic dish from the Andalusian region of Spain. This flavorful and colorful dish is perfect for a light lunch or a side dish for a dinner party.
Ingredients
- 4 large tomatoes
- 1 cup cooked rice
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup grated Manchego cheese
- 2 tablespoons olive oil
Instructions
- Cut the tops off the tomatoes and scoop out the pulp and seeds. Sprinkle the insides with salt and place them upside down on a paper towel to drain.
- In a large bowl, mix the cooked rice, onion, red bell pepper, garlic, parsley, paprika, salt, and pepper.
- Preheat the oven to 375°F (190°C).
- Stuff the tomatoes with the rice mixture and place them in a baking dish.
- Sprinkle the grated Manchego cheese on top of the stuffed tomatoes and drizzle with olive oil.
- Bake for 25 minutes or until the tomatoes are tender and the cheese is golden brown.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 15g
- Protein
- 8g
- Fat
- 10g
Supplies
Baking dish Knife Cutting board Bowl
Tools
Oven Stovetop
Serving suggestions
Serve the Andalusian-style Stuffed Tomatoes with a side of crusty bread and a green salad for a complete meal.
Tips & tricks
For a variation, you can add cooked ground meat or chickpeas to the rice mixture for extra protein.
Cost
$10