Why You’ll Love This Recipe

Fresh and flavorful with simple ingredients
Perfect balance of juicy tomatoes and savory rice
Naturally vegetarian and easy to customize
Great as a side dish or light main course
Beautiful presentation for gatherings or dinners
Delicious served warm or at room temperature

Ingredients

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

large tomatoes
long-grain rice
onion
garlic
olive oil
vegetable broth
parmesan cheese
fresh parsley
fresh basil
salt
black pepper
Italian seasoning
breadcrumbs

Directions

Preheat the oven to 375°F.
Slice the tops off the tomatoes and carefully scoop out the pulp and seeds, leaving the shells intact.
Lightly season the inside of the tomatoes with salt and place them upside down on paper towels to drain excess moisture.
Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened.
Stir in the garlic and cook until fragrant.
Add the rice and stir for 1 to 2 minutes to lightly toast it.
Pour in the vegetable broth and simmer until the rice is partially cooked.
Stir in chopped tomato pulp, parmesan cheese, parsley, basil, Italian seasoning, salt, and black pepper.
Fill each tomato shell with the rice mixture and place them in a baking dish.
Sprinkle breadcrumbs over the tops for added texture.
Bake for 30 to 35 minutes until the tomatoes are tender and the filling is fully cooked.
Let cool slightly before serving.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Add cooked ground beef or sausage for extra protein.
Use quinoa instead of rice for a different texture.
Stir in spinach or mushrooms for added vegetables.
Top with mozzarella cheese for a cheesy finish.
Add pine nuts or raisins for Mediterranean-inspired flavor.
Use brown rice for a heartier filling.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, place the stuffed tomatoes in a baking dish, cover loosely with foil, and warm in the oven at 350°F until heated through. They can also be microwaved in short intervals.

Freezing is possible, though the tomatoes may soften further after thawing.

FAQs

What type of tomatoes work best?

Large, firm tomatoes such as beefsteak or vine-ripened tomatoes work best for stuffing.

Can I prepare stuffed tomatoes ahead of time?

Yes, you can assemble them ahead and refrigerate until ready to bake.

Do I need to fully cook the rice first?

No, partially cooking the rice allows it to finish cooking in the oven while absorbing flavor.

Can I make this recipe vegan?

Yes, simply omit the parmesan cheese or use a plant-based alternative.

How do I keep the tomatoes from becoming watery?

Salting and draining the tomatoes before stuffing helps remove excess moisture.

Can I add meat to the filling?

Absolutely. Ground beef, turkey, or sausage work very well.

What herbs pair best with stuffed tomatoes?

Parsley, basil, oregano, and thyme all complement the tomatoes beautifully.

Can I use leftover rice?

Yes, though you may need slightly less liquid in the filling mixture.

What side dishes go well with stuffed tomatoes?

A green salad, roasted vegetables, or crusty bread pair nicely with this dish.

Can I freeze stuffed tomatoes?

Yes, but the tomato texture may soften after thawing and reheating.

Conclusion

Rice Stuffed Tomatoes are a flavorful and comforting recipe that transforms simple ingredients into a beautiful and satisfying dish. The tender baked tomatoes paired with savory herb-filled rice create a delicious balance of freshness and warmth. Whether served as a light dinner or elegant side dish, this recipe is sure to impress.

Rice Stuffed Tomatoes Recipe

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Rice Stuffed Tomatoes are a comforting and flavorful dish featuring juicy baked tomatoes filled with seasoned rice, fresh herbs, and savory aromatics. Perfect as a vegetarian main course or side dish, these stuffed tomatoes are fresh, satisfying, and beautifully simple.

Author: Laura
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Preheat the oven to 375°F.
Slice the tops off the tomatoes and carefully scoop out the pulp and seeds, leaving the shells intact. Reserve the tomato pulp.
Lightly season the insides of the tomatoes with salt and place them upside down on paper towels to drain excess moisture.
Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened.
Stir in the minced garlic and cook until fragrant.
Add the rice and stir for 1 to 2 minutes to lightly toast it.
Pour in the vegetable broth and simmer until the rice is partially cooked, about 10 minutes.
Stir in the reserved chopped tomato pulp, parmesan cheese, parsley, basil, Italian seasoning, salt, and black pepper.
Fill each tomato shell with the rice mixture and place them in a baking dish.
Sprinkle breadcrumbs over the tops.
Bake for 30 to 35 minutes until the tomatoes are tender and the filling is fully cooked.
Allow to cool slightly before serving.

Notes

Add cooked ground beef, turkey, or sausage for extra protein.
Quinoa or brown rice can be used instead of white rice.
Spinach, mushrooms, pine nuts, or raisins make excellent additions.
Top with mozzarella cheese for a cheesy variation.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat covered in the oven at 350°F until warmed through.
Freezing is possible, though the tomatoes may soften after thawing.

Nutrition

Serving Size: 1 stuffed tomato
Calories: 340 kcal
Sugar: 7 g
Sodium: 620 mg
Fat: 11 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 10 mg