Tomates Rellenos (Argentina Stuffed Tomatoes)

2/5

25 - 30 minutes

30 minutes

6

Here’s a traditional Argentinian Tomates Rellenos (stuffed tomatoes) recipe — a refreshing and classic dish often served cold, especially in summer. 🍅

INGREDIENTS

• 6 large ripe tomatoes (firm, not overripe)
• 1 cup cooked rice (cooled)
• 2 hard-boiled eggs, chopped
• 1 can tuna (optional — can substitute with ham or chicken)
• ½ cup mayonnaise
• 2 tbsp chopped green olives
• 2 tbsp chopped red bell pepper (optional)
• 1 tbsp chopped parsley
• Salt and pepper to taste
• A drizzle of olive oil and lemon juice (optional for freshness)

PREPARATION

• Prepare the tomatoes:

  • Slice off the tops of the tomatoes (keep the tops to use as “lids” later).
  • Scoop out the pulp and seeds gently with a spoon.
  • Sprinkle the inside with a little salt and place them upside down on paper towels to drain while you prepare the filling.
    

• Make the filling:

  • In a bowl, combine cooked rice, chopped eggs, tuna (or other protein), olives, bell pepper, and parsley.
  • Add mayonnaise and mix until everything is well coated but not too wet.
  • Season with salt and pepper to taste. Add a splash of olive oil or lemon juice if you like it fresher.
    

• Fill the tomatoes:

  • Pat the tomatoes dry, then spoon the filling into each tomato until full.
  • Cover each one with its tomato “lid.”

• Chill and serve:

  • Place the stuffed tomatoes in the fridge for at least 30 minutes before serving.
  • Serve cold as a light lunch, appetizer, or side dish.