Jambalaya-Stuffed Tomatoes

  • Recipe By
  • Published Aug 14th
  • Ready In50m
  • Servings4
  • Calories202
Looking for something quick one evening, I had leftover rice and shrimp. The rest is history and my family loves these. For best results, refrigerate the cooked tomatoes overnight. They get better upon rewarming on the second day.

Jambalaya-Stuffed Tomatoes Ingredients

The following are the ingredients needed to make delicious Jambalaya-Stuffed Tomatoes for 4 servings:

  • 4 large tomatoes
  • salt and ground black pepper to taste
  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 2 tablespoons chopped green onion
  • 1/2 green bell pepper, seeded and sliced
  • 1/4 cup diced fully cooked ham
  • 1 cup cooked basmati rice
  • 1/2 teaspoon dried thyme
  • 10 large shrimp - shelled, deveined, and halved lengthwise
  • 1/4 cup chicken broth, or more as needed
  • 1/4 cup grated Parmesan cheese, or more to taste

Jambalaya-Stuffed Tomatoes Cooking Instructions

  • Prep20m
  • Cook30m
  • Ready In50m

To cook Jambalaya-Stuffed Tomatoes, you need about 20 minutes of preparation time. The time needed to cook this Jambalaya-Stuffed Tomatoes is about 30 minutes , and you can serve your Jambalaya-Stuffed Tomatoes within 50 minutes . The following are the steps to cook Jambalaya-Stuffed Tomatoes easily:

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  2. 2 Remove the tops from tomatoes; scoop out the insides. Chop the tomato meat and set aside for later use. Liberally season the insides of tomatoes with salt and black pepper.
  3. 3 Melt butter in a frying pan over medium-high heat. Cook and stir onion and green onion until lightly browned, 1 to 2 minutes. Add green pepper, ham, rice, and thyme; cook until warmed, 3 to 5 minutes. Remove from heat.
  4. 4 Fill each tomato with the rice mixture, 2 to 3 shrimp, and reserved tomato meat. Pour about 1 tablespoon chicken broth into each tomato. Place tomatoes in the prepared baking dish. Spoon any leftover rice mixture and tomato meat around the stuffed tomatoes in the baking dish.
  5. 5 Bake in the preheated oven until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes. Sprinkle tomatoes with Parmesan cheese and bake until cheese is melted, 3 to 5 more minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 202 calories; 6.9 grams of fat; 20.5 grams of carbohydrates; 15.1 grams of protein; 97 milligrams of cholesterol; 368 milligrams of sodium.

  1. Aug 4th 2012

    Wow, I'm impressed! I was so tempted to add extra seasoning and I'm so glad I didn't. The shrimp cooked perfectly, the flavor was awesome. I used vine-ripe homegrown tomatoes so I was con ...

  2. Jul 9th 2012

    Pretty tasty. I messed up by not reading the "cooked rice" part, so I had to cook some rice & it pushed the meal back a great deal of time.The end result was super tender, but a littl ...

  3. Jun 4th 2012

    Wonderful and is better the next day

  4. May 25th 2012

    I figured I'd better make an addendum to this recipe seeing as how they edited out a few important details. Make sure your tomatoes are very firm, not quite fully ripened. The baking will ca ...