Stuffed tomatoes with rice are simple, comforting, and rooted in home cooking. Juicy tomatoes roast until tender while the rice inside absorbs their sweetness and the warmth of herbs. It’s a dish that feels familiar and generous perfect as a light main or a satisfying side.
This is Let’s Veg cooking that lets vegetables lead.
Stuffed Tomatoes
Stuffed tomatoes with rice baked tender and flavorful. A classic Let’s Veg recipe perfect for easy, plant-forward meals.
Ingredients
Equipment
Oven Baking pans
Cooking Instructions
- Preheat oven to 375°F (190°C). Lightly oil a baking dish.
- Cut the tops off the tomatoes and scoop out the pulp. Chop the pulp and set aside.
- Heat olive oil in a skillet over medium heat.
- Add onion and cook for 4-5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in rice, chopped tomato pulp, herbs, salt, and pepper. Cook for 2 minutes.
- Add vegetable broth and simmer for 5 minutes until partially absorbed.
- Spoon rice mixture into hollowed tomatoes.
- Place tomatoes in baking dish, drizzle lightly with olive oil, and cover loosely with foil.
- Bake for 30-35 minutes, uncovering for the last 10 minutes, until tomatoes are tender and rice is cooked.
- Serve warm.
Nutrition
Notes
Add pine nuts or raisins for a traditional touch
Works well with zucchini or peppers using the same filling
Serve with yogurt or a simple salad