Baked Stuffed Tomatoes with Rice

 

Baked Stuffed Tomatoes with Rice is a classic Mediterranean dish that transforms simple ingredients into an elegant and satisfying meal. Juicy ripe tomatoes are hollowed out and filled with a flavorful mixture of rice, herbs, garlic, and vegetables, then baked until tender and perfectly caramelized. As the tomatoes roast, their natural sweetness blends with the savory rice filling, creating a delicious balance of flavors. This wholesome recipe can be served as a vegetarian main course, a hearty side dish, or part of a Mediterranean mezze spread.

Ingredients For the Tomatoes

• 6 large ripe tomatoes
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Rice Filling

• 1 cup uncooked long-grain rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 small zucchini, finely diced
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 tsp dried oregano
• 1 cup vegetable broth
• ½ tsp salt
• ¼ tsp black pepper

For Garnish

• Fresh parsley
• Lemon wedges

Step-by-Step Instructions

Step 1: Prepare the Tomatoes

• Preheat the oven to 375°F (190°C).
• Slice the tops off the tomatoes and reserve them.
• Carefully scoop out the flesh using a spoon.
• Chop the removed tomato flesh and set aside for the filling.

Step 2: Make the Filling

• Heat olive oil in a skillet over medium heat.
• Add onion and cook for 3–4 minutes until softened.
• Stir in garlic and cook for 30 seconds.
• Add diced zucchini and cook for 3 minutes.

Step 3: Add Rice

• Stir the uncooked rice into the vegetable mixture.
• Add the chopped tomato flesh, oregano, parsley, mint, salt, and pepper.
• Pour in the vegetable broth.

Step 4: Simmer

• Cook for about 8–10 minutes until the liquid is mostly absorbed.
• The rice should still be slightly undercooked because it will finish cooking in the oven.

Step 5: Fill the Tomatoes

• Place the hollowed tomatoes in a baking dish.
• Spoon the rice mixture into each tomato, filling them almost to the top.

Step 6: Add the Tops

• Place the reserved tomato tops back onto each stuffed tomato.
• Drizzle lightly with olive oil.

Step 7: Bake

• Cover loosely with foil.
• Bake for 35 minutes.
• Remove the foil and bake an additional 15–20 minutes until the tomatoes are tender and slightly caramelized.

Step 8: Rest

• Allow the tomatoes to cool for 5 minutes before serving.

Step 9: Serve

• Garnish with fresh parsley.
• Serve with lemon wedges and a simple salad.

Tips & Notes

• Choose firm tomatoes that can hold their shape during baking.
• Fresh herbs provide the best flavor.
• Add pine nuts or raisins for a traditional Mediterranean variation.
• A sprinkle of feta cheese before serving adds extra richness.
• Leftovers taste excellent the next day.

Q&A

Q: Can I make these ahead of time?
A: Yes. Assemble them up to a day ahead and refrigerate until ready to bake.
Q: Can I add meat?
A: Absolutely. Ground beef, turkey, or lamb can be added to the rice mixture.
Q: How should leftovers be stored?
A: Store in an airtight container in the refrigerator for up to 4 days.
Q: Can I freeze stuffed tomatoes?
A: Yes, although the texture of the tomatoes may soften slightly after thawing.

Servings

• Serves: 6

Nutrition (Approximate Per Serving)

• Calories: 210
• Protein: 5g
• Carbohydrates: 34g
• Fat: 6g
• Saturated Fat: 1g
• Fiber: 4g
• Sugar: 6g
• Sodium: 290mg

Baked Stuffed Tomatoes with Rice is a beautiful example of Mediterranean cooking at its best—simple, wholesome, and packed with fresh flavor. The tender roasted tomatoes become naturally sweet while the herb-infused rice filling absorbs all their delicious juices. Whether served as a light vegetarian dinner, a colorful side dish, or part of a festive gathering, these stuffed tomatoes bring vibrant flavor and rustic charm to the table. Their impressive presentation and comforting taste make them a timeless recipe you’ll want to prepare again and again.