Name: Mediterranean Stuffed Tomatoes Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 6 large ripe tomatoes; 1 cup cooked rice; 1/2 cup crumbled feta cheese; 1 small onion, finely chopped; 2 garlic cloves, minced; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh mint; 1 teaspoon dried oregano; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon salt, or to taste; 2 tablespoons breadcrumbs; 1 tablespoon fresh lemon juice; 2 tablespoons grated Parmesan cheese, optional; Fresh herbs for serving, optional

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Why You’ll Love This Recipe

I love this recipe because it turns fresh tomatoes into something hearty and satisfying with simple ingredients. The tomatoes become sweet and tender in the oven, while the rice filling absorbs their juices and all the flavors of garlic, herbs, and olive oil.

I also like how adaptable these stuffed tomatoes are. I can change the herbs, add extra vegetables, leave out the cheese, or include protein when I want a more substantial meal.

They are also convenient for entertaining because I can prepare the tomatoes ahead of time and bake them shortly before serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large ripe tomatoes
1 cup cooked rice
1/2 cup crumbled feta cheese
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt, or to taste
2 tablespoons breadcrumbs
1 tablespoon fresh lemon juice
2 tablespoons grated Parmesan cheese, optional
Fresh herbs for serving, optional

Directions

I start by preheating my oven to 375°F (190°C). I lightly coat a baking dish with olive oil and set it aside.

I slice the tops from the tomatoes and keep them to use as lids. Using a small spoon, I carefully scoop out the tomato pulp and seeds without breaking through the outer walls. I reserve the pulp because I use some of it in the filling.

I lightly sprinkle the inside of each tomato with salt and place the tomatoes upside down on a plate for about 10 minutes. This helps some of the excess liquid drain away.

Meanwhile, I heat the olive oil in a skillet over medium heat. I add the chopped onion and cook it for about 4–5 minutes until softened. I add the garlic and cook for another 30 seconds.

I chop about 1/2 cup of the reserved tomato pulp and add it to the skillet. I cook it for a few minutes until some of the excess liquid evaporates.

I remove the skillet from the heat and stir in the cooked rice, feta, parsley, basil, mint, oregano, black pepper, lemon juice, and breadcrumbs. I taste the filling and add salt as needed, keeping in mind that feta is already salty.

I arrange the hollow tomatoes upright in my prepared baking dish. I spoon the rice mixture into each tomato without packing it too tightly.

I sprinkle Parmesan over the filling when I’m using it, replace the tomato tops, and drizzle everything lightly with olive oil.

I bake the stuffed tomatoes for about 30–35 minutes, or until the tomatoes are tender and the filling is hot. I let them rest for about 5–10 minutes before serving.

Servings and Timing

This recipe makes approximately 6 stuffed tomatoes, or about 6 side-dish servings. I usually count on 2 stuffed tomatoes per person when serving them as a light main dish.

Preparation time: 20 minutes
Cooking time: 30–35 minutes
Resting time: 5–10 minutes
Total time: about 55–65 minutes

Variations

For a meat-filled version, I add cooked ground beef, turkey, chicken, or lamb to the rice mixture. I reduce the amount of rice slightly so there is enough room inside each tomato.

For a vegan version, I leave out the feta and Parmesan. I sometimes add chickpeas, chopped olives, toasted pine nuts, or extra vegetables to make the filling more substantial.

For a quinoa variation, I replace the cooked rice with cooked quinoa. I like the slightly nutty flavor and texture it gives the filling.

For extra Mediterranean flavor, I add chopped Kalamata olives, sun-dried tomatoes, capers, or toasted pine nuts.

For a vegetable-packed filling, I add finely chopped zucchini, bell pepper, mushrooms, or spinach. I sauté watery vegetables before adding them so the filling doesn’t become too wet.

Storage/Reheating

I let leftover stuffed tomatoes cool before transferring them to an airtight container. I store them in the refrigerator for up to 3–4 days.

To reheat them in the oven, I place the tomatoes in a baking dish, loosely cover them with foil, and warm them at 350°F (175°C) until heated through. I remove the foil for the last few minutes if I want the tops slightly browned.

For individual portions, I can use the microwave. I heat each tomato in short intervals until the center is thoroughly warmed.

I find that stuffed tomatoes are best when freshly baked or refrigerated for a few days rather than frozen because freezing can make the tomatoes considerably softer after thawing.

FAQs

What are the best tomatoes for stuffed tomatoes?

I look for large, ripe but firm tomatoes that can hold their shape during baking. Beefsteak and other large round tomatoes work particularly well because they give me plenty of room for the filling.

Do I need to cook the rice before stuffing the tomatoes?

For this recipe, I use cooked rice. It makes the cooking time more predictable and ensures the rice is tender without requiring a large amount of liquid inside each tomato.

How do I keep stuffed tomatoes from becoming watery?

I drain the hollowed tomatoes upside down before filling them and cook some moisture out of the reserved tomato pulp. I also avoid adding overly wet vegetables directly to the filling.

Can I prepare stuffed tomatoes ahead of time?

Yes. I can prepare and stuff the tomatoes several hours ahead, cover them, and refrigerate them until I’m ready to bake. If I bake them directly from the refrigerator, I allow a little extra cooking time.

What can I serve with stuffed tomatoes?

I like serving stuffed tomatoes with a Greek salad, roasted potatoes, grilled vegetables, crusty bread, hummus, or a simple cucumber salad. When I serve them as a side dish, I pair them with grilled chicken, fish, or another Mediterranean-style main course.

Conclusion

These Mediterranean Stuffed Tomatoes are a simple way for me to turn ripe tomatoes into a warm and flavorful meal. The combination of tender baked tomatoes, rice, feta, garlic, fresh herbs, and olive oil creates a dish that feels comforting without being overly heavy.

Mediterranean Stuffed Tomatoes Recipe

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These Mediterranean Stuffed Tomatoes are tender, juicy, and filled with savory rice, feta, garlic, fresh herbs, and olive oil. They make a colorful side dish or a satisfying light Mediterranean-inspired meal.

Author: Laura
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 65 minutes
Yield: 6 stuffed tomatoes (6 side-dish servings)
Category: Side Dish
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C). Lightly coat a baking dish with olive oil.
Slice the tops from the tomatoes and reserve them as lids. Carefully scoop out the pulp and seeds with a small spoon, keeping the tomato shells intact and reserving the pulp.
Lightly sprinkle the insides of the tomatoes with salt. Place them upside down on a plate for about 10 minutes to drain excess liquid.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
Chop about 1/2 cup of the reserved tomato pulp and add it to the skillet. Cook for a few minutes until some of the excess liquid evaporates.
Remove the skillet from the heat. Stir in the cooked rice, feta, parsley, basil, mint, oregano, black pepper, lemon juice, and breadcrumbs. Taste and add salt as needed.
Arrange the hollow tomatoes upright in the prepared baking dish. Spoon the rice filling into each tomato without packing it too tightly.
Sprinkle the filling with Parmesan if using, replace the reserved tomato tops, and drizzle lightly with olive oil.
Bake for 30–35 minutes, or until the tomatoes are tender and the filling is thoroughly heated.
Let the stuffed tomatoes rest for 5–10 minutes before serving. Garnish with additional fresh herbs if desired.

Notes

Choose large, ripe but firm tomatoes, such as beefsteak tomatoes, so they hold their shape during baking.
Draining the hollowed tomatoes upside down helps prevent the finished dish from becoming watery.
For a meat-filled variation, add cooked ground beef, turkey, chicken, or lamb and slightly reduce the amount of rice.
For a vegan variation, omit the feta and Parmesan and add chickpeas, olives, toasted pine nuts, or extra vegetables if desired.
Cooked quinoa can replace the cooked rice for a nuttier flavor and texture.
For extra Mediterranean flavor, add Kalamata olives, sun-dried tomatoes, capers, or toasted pine nuts.
Zucchini, bell pepper, mushrooms, or spinach can be added to the filling. Sauté watery vegetables first to remove excess moisture.
The tomatoes can be stuffed several hours ahead and refrigerated until baking. Allow a little additional baking time if they are cold.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in a covered baking dish at 350°F (175°C) until heated through, or microwave individual portions in short intervals.
Freezing is not recommended because the tomatoes can become very soft after thawing.

Nutrition

Serving Size: 1 stuffed tomato
Calories: 230 kcal
Sugar: 6 g
Sodium: 440 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 4 g
Protein: 7 g
Cholesterol: 17 mg