Stuffed Tomato Delight

Lynn Socko


A delicious way to get some antioxidants and a treat of cheese. My husband told me this was the best thing he'd had in a long time!


★★★★★ 3 votes

45 Min
5 Min


  • 4
  • 1/2 c
    long grain and wild rice
  • 2 Tbsp
    onions, diced
  • 1/2 tsp
    granulated garlic
  • 8 oz
    fresh mozzrella cheese, sliced or grated
  • 8 oz
    fresh mushrooms, chopped
  • 1 Tbsp
    garlic finely chopped
  • 1/4 c
    pecans, finely chopped
  • ·
    salt & pepper to taste
  • ·
    unsalted butter
  • ·
    olive oil

How to Make Stuffed Tomato Delight


  1. Add 2 Tbsp of unsalted butter or olive oil in med. sauce hot pan, add onions, uncooked rice and 1/4 c of crushed pecans, and granulated garlic. "Fry" for a couple of minutes, add water and cook per package directions.
  2. Meanwhile, cut top off of tomatoes and scoop out inside. Sprinkle lightly with salt and pepper.
  3. Once rice is done, cook mushrooms and garlic in a skillet using 1-2 Tbsp. of olive oil and unsalted butter for about 5 min.
  4. Slice fresh mozzrella. Place one slice in bottom of tomato then a couple teaspoon or tablespoons of rice(depends on size of tomato). Then another slice of cheese, then fill to top with rice. Press last slice of cheese into crushed pecans and place on top of tomato. Broil for about 5 min. till cheese is melted and browning. Top with mushroom and garlic sauce.

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