Stuffed Tomatoes with Rice

There’s no better way to showcase your summer garden’s bounty than with these stuffed tomatoes with rice. Our contest-winning recipe transforms ordinary tomatoes into elegant vessels filled with a savory mixture of rice, herbs and cheese.

The result is a dish that’s not only visually appealing but also bursting with fresh flavors. Best of all, these stuffed tomatoes come together with just 30 minutes of prep and can easily be doubled, making them perfect for busy weeknights or last-minute entertaining.

Stuffed Tomatoes with Rice Ingredients

• Tomatoes: Choose medium-sized, ripe but firm tomatoes that will hold their shape when baked. Beefsteak or Roma tomatoes work well in this recipe.
• Onion: Chopped onion provides a savory base flavor for the stuffing. Use yellow or white onions for best results in these rice stuffed tomatoes.
• Butter: Butter is used to saute the onion and dot the tops of the stuffed tomatoes for a rich flavor.
• Rice: Cooked rice makes up the bulk of the filling, absorbing all the delicious flavors of the herbs and tomatoes.
• Parmesan cheese: Grated Parmesan adds a salty, umami flavor to the filling. Feel free to experiment with other hard cheeses like Pecorino Romano for different flavor variations.
• Fresh herbs: Fresh parsley and basil brighten up the dish. If using dried basil, use a lesser amount since dried herbs are more potent.
• Garlic salt: This seasoning adds a garlicky flavor without the need to mince fresh garlic. You can also substitute with regular salt and a clove of minced garlic if preferred.

Directions

Step 1: Prepare the tomatoes

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Preheat the oven to 350°F. Cut a thin slice off the top of each tomato. Scoop out the pulp and leave a 1/2-inch shell and discard the seeds. Chop the pulp and set aside. Sprinkle the insides of tomatoes with salt and invert onto paper towels to drain.

Step 2: Cook the filling

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In a small skillet, melt 2 tablespoons of  butter over medium heat. Add the chopped onion and saute until tender, about five minutes. Add the reserved tomato pulp to the skillet and cook until most of the liquid has evaporated.

Step 3: Mix the stuffing

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Remove the skillet from heat and stir in the cooked rice, cheese, fresh parsley, basil and garlic salt. Mix until all ingredients are well combined.

Step 4: Stuff the tomatoes

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Fill each tomato shell with the rice mixture, pressing down gently to pack the filling. Dot the tops of the tomatoes with remaining  tablespoon of butter.

Step 5: Bake the tomatoes

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Place the stuffed tomatoes in a greased 9-inch square baking dish and bake uncovered for 15 to 20 minutes or until heated through.

Editor’s Tip: Broil the tomatoes for the last one to two minutes of baking to achieve a golden and crispy top.

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Stuffed Tomatoes with Rice Variations

• Use different grains: Substituting the cooked rice for cooked quinoa, couscous or an ancient grain like farro will switch up the texture and flavor of the filling.
• Add some meat: Mix cooked ground beef, Italian sausage or shredded grilled chicken into the rice stuffing for a heartier version.
• Sprinkle with different cheese: Substitute Parmesan with feta or mozzarella for a different flavor profile.
• Give it a vegetable boost: Add chopped bell peppers, sauteed mushrooms, baby spinach or zucchini to the rice mixture for an extra serving of veggies.
• Add a Mediterranean twist: Add a Mediterranean-style twist to these rice stuffed tomatoes by mixing in some chopped Kalamata olives and crumbled feta cheese.

How to Store Stuffed Tomatoes with Rice

Any leftover rice stuffed tomatoes can be stored in an airtight container in the fridge for up to three days.

Can you freeze stuffed tomatoes with rice?

While it’s possible to freeze stuffed tomatoes with rice, the texture of the tomatoes may change upon thawing. You can, however, freeze the filling mix in a freezer-safe container for up to two months. Thaw in the fridge overnight and stuff into tomato shells before baking.

Can you make stuffed tomatoes with rice ahead of time?

Yes, you can prepare stuffed tomatoes with rice up to 24 hours in advance. Stuff the tomatoes and place them in the baking dish, cover with plastic wrap and refrigerate. Remove from the fridge 30 minutes before baking. Bake as directed, adding an extra 5 to 10 minutes to the cooking time.

Stuffed Tomatoes with Rice Tips

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What’s the best type of rice to use for stuffed tomatoes?

Feel free to experiment with different varieties of rice or whatever you have in your pantry for these rice stuffed tomatoes. Long-grain white rice works well, but you can also use brown rice for a nutty flavor and extra fiber. Keep things creamier with some arborio rice. New to cooking rice? Here’s how to make a pot of perfectly fluffy rice.

How do you prevent stuffed tomatoes with rice from getting soggy?

Make sure to drain the tomato shells well on a paper towel after salting. prevent soggy stuffed tomatoes. Cooking the rice filling until most of the liquid has evaporated will also help keep things firm. If the tomatoes you use are very juicy, place them on a wire rack in the baking dish to allow excess moisture to drain during the cooking process.

What’s the best way to serve stuffed tomatoes?

These stuffed tomatoes pair well with a simple green salad, roasted vegetables or grilled chicken. Alternatively, you can make these stuffed tomatoes with rice a satisfying main course by using larger tomatoes and adding protein like ground meat or beans to the filling.