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Rice Stuffed Tomatoes

Rice stuffed tomatoes

Rice Stuffed Tomatoes with cooked rice stuffed inside healthy lycopene filled tomatoes and lightly seasoned.


1 large tomato per person
1 level tablespoon uncooked white rice per tomato
Chopped fresh parsley
Olive oil
Fresh ground black pepper


Cut top off tomato to make a "lid". Angle the knife into the tomato as you cut out the lid -- like when carving a pumpkin, but be careful not to pierce the side of the tomato. Do this for every tomato. Reserve lids.

Carefully scoop out the insides of the tomato. Discard seeds, but keep the "flesh". Do this for every tomato.

To make the stuffing: Chop tomato flesh so you have small chunks of tomato. Combine tomato with rice (for quantity, it depends on how many tomatoes you are making. See above), olive oil to taste, and chopped fresh parsley (lots). Season with salt and pepper to taste. Mix well.

Stuff this mixture loosely into each tomato and top with the lid. Don't pack the rice too tighly or tomatoes will burst as rice expands upon cooking.

Put tomatoes into a glass baking dish and bake at 350 degrees for about 30 minutes or until rice is cooked. Check periodically to make sure that tomatoes aren't spliting and cracking. Serve hot or at room temp in the baking dish.

Nutrition Information

Recipe makes 4 servings.

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