Print

Rice Stuffed Tomatoes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  • 4 large tomatoes
  • 1 cup long-grain rice
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 1/2 cups vegetable broth
  • 1/2 cup parmesan cheese, grated
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/4 cup breadcrumbs

Instructions

  1. Preheat the oven to 375°F.
  2. Slice the tops off the tomatoes and carefully scoop out the pulp and seeds, leaving the shells intact. Reserve the tomato pulp.
  3. Lightly season the insides of the tomatoes with salt and place them upside down on paper towels to drain excess moisture.
  4. Heat olive oil in a skillet over medium heat. Add the diced onion and cook until softened.
  5. Stir in the minced garlic and cook until fragrant.
  6. Add the rice and stir for 1 to 2 minutes to lightly toast it.
  7. Pour in the vegetable broth and simmer until the rice is partially cooked, about 10 minutes.
  8. Stir in the reserved chopped tomato pulp, parmesan cheese, parsley, basil, Italian seasoning, salt, and black pepper.
  9. Fill each tomato shell with the rice mixture and place them in a baking dish.
  10. Sprinkle breadcrumbs over the tops.
  11. Bake for 30 to 35 minutes until the tomatoes are tender and the filling is fully cooked.
  12. 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

Find it online: https://thefamilycooking.com/rice-stuffed-tomatoes-recipe/