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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Rice Stuffed Tomatoes

    Published: Feb 11, 2011 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    These simple Rice Stuffed Tomatoes are delicious, beautiful, and so easy to make! Arborio rice is simmered in a flavorful vegetable broth with fresh herbs, then stuffed into juicy, vine-ripened tomatoes. Yummy!

    Rice Stuffed Tomatoes

    This fortnight's Cookbook Challenge was "Rice and Noodles". Immediately, I thought of risotto, which I love, but I wanted to do something different.

    I flipped through my cookbooks for inspiration and stumbled across Rice Stuffed Tomatoes in Everyday Italian by Giada DeLaurentis and thought I'd give that a try.  

    I love tomatoes and I love rice, so I thought it would be a great combination.

    I know I used Giada's cookbook in the last challenge when I made Lemon Spaghetti. And it was such a hit that I didn't hesitate to use another of her recipes this time around.

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    Making Stuffed Tomatoes

    This dish is easy to put together, and while it could be served as a vegetarian entrée or main meal, I think it's more of a side dish. 

    I would also suggest selecting vine-ripened tomatoes and cooking the rice in homemade vegetable stock for the most flavor.

    These stuffed tomatoes are quite striking when you put them on the table due to the vibrant red and green of the tomatoes, and because I think the tomatoes look kind of cute with their little hats.

    Rice Stuffed Tomatoes

    Tomatoes are one of my favorite ingredients to cook with. In fact, I recently pulled together another stuffed tomato recipe using pico de gallo and cauliflower rice.

    There's so many ways to prepare them, and they're all equally tasty.

    I love the balsamic-roasted tomatoes in this baked goat cheese dip, the sun-dried tomatoes in this tortellini recipe, and the pretty cherry tomatoes that top these hummus flatbread pizzas.

    Tell me in the comments below - what's your favorite way to eat tomatoes?

    Rice Stuffed Tomatoes

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    Recipe

    Rice Stuffed Tomatoes

    These simple Rice Stuffed Tomatoes are delicious, beautiful, and so easy to make! Arborio rice is simmered in a flavorful vegetable broth with fresh herbs, then stuffed into juicy, vine-ripened tomatoes. Yummy!
    Print Recipe Pin Recipe Email Recipe
    Total Time: 30 minutes minutes
    Course: Main Course, Side Dish
    Cuisine: Italian, vegetarian
    Keyword: Delicious Everyday, Rice Stuffed Tomatoes, stuffed tomatoes recipe
    Servings: 4 servings
    Calories: 279kcal
    Author: Oh My Veggies

    Ingredients

    • ⅔ cup Arborio rice
    • 2 tbsp olive oil
    • 4 large tomatoes ripe but firm
    • 3 tbsp chopped fresh basil
    • 2 tbsp chopped flat leaf parsley
    • 2 cloves large of garlic minced
    • 1 tsp freshly ground black pepper
    • 1 tsp salt
    • ⅔ cup grated parmesan
    • vegetable stock
    US Customary - Metric

    Instructions

    • Bring a medium saucepan of vegetable stock to a boil and add the rice and simmer until just cooked through. Drain and rinse the rice until cold running water, ensuring the rice is drained well. Place into a bowl and set aside to cool slightly.
    • Preheat the oven to 180 degrees Celsius (350 Fahrenheit) and lightly coat a baking dish with olive oil.
    • Cut the tops off the tomatoes and reserve. Scoop out the inside and place into the bowl with the rice and place the hollowed out tomatoes into the baking dish.
    • Add garlic, basil, parsley, parmesan, olive oil, salt and pepper to the rice and combine well.
    • Spoon the mixture into the hollowed tomatoes and replace the tomato tops and bake in the oven until the tomatoes are cooked, approximately 30 minutes but this will depend on the size of the tomatoes you are using.

    Notes

    To make this recipe vegan, omit the parmesan free or replace it with a dairy-free parmesan.

    Nutrition

    Calories: 279kcalCarbohydrates: 32gProtein: 9gFat: 12gSaturated Fat: 3gCholesterol: 14mgSodium: 844mgPotassium: 348mgFiber: 2gSugar: 3gVitamin A: 1415IUVitamin C: 20.2mgCalcium: 205mgIron: 2.1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Delicious Everyday, Gluten Free Vegetarian Recipes, Vegan Recipes, Vegan Side Dishes, Vegetarian Recipes, Vegetarian Side Dishes DE

    Reader Interactions

    Comments

    1. leigh says

      November 30, -0001 at 12:00 am

      Yum yum yum - these look beautiful and so vibrant. Gorgeous photos too!

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks Leigh 😀

        Reply
    2. LimeCake says

      November 30, -0001 at 12:00 am

      I've made many of Giada's recipes but have yet to buy her cookbook. Love watching her shows. She's so animated and lively. This looks like a delicious dish!

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        I love Giada too. As you say she is so lively, but not in an over the top way. I'm planning on getting her other cookbooks....once my boyfriends ban on me buying more cookbooks is lifted 😉

        Reply
    3. Sylvie @ GITK says

      November 30, -0001 at 12:00 am

      No I don't have Giada's book, but I've made a number of her recipes before and they have always been good, very easy and straightforward like this one. My recent post chocolate gelato achieving chocolate bliss

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Her recipes are easy and straightforward, which is one of the things I love.

        Reply
    4. Johanna GGG says

      November 30, -0001 at 12:00 am

      sounds lovely and the bright colours are so cheery with all our grey wet weather - will need to try it - keep seeing giada's name recently so am interested to try the recipe My recent post Cheeseymite- burgers and sylvia

      Reply
    5. sonia says

      November 30, -0001 at 12:00 am

      wonderful recipe. loved the idea of stuffing rice in tomatoes... ! My recent post Divine Chiffon Custard Cakes

      Reply
    6. Kayla@fitterthanchoc says

      November 30, -0001 at 12:00 am

      Tomatoes are one of my favourite vegetables. These tomatoes look so delish and cute!! I totally love it! You're always so creative. Would be looking forward to your next post:) My recent post So I Signed Up for My First Half Marathon

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Thanks Kayla 🙂

        Reply
    7. Trudy~Veggie num num says

      November 30, -0001 at 12:00 am

      What a great new way to enjoy rice, these look so bright and colourful and super yummy!!! My recent post Lentil- Date &amp Tomato Salad w- Chilli Oil Tahini Dressing

      Reply
    8. Philandmarianne says

      November 30, -0001 at 12:00 am

      Read it - did it! Great easy recipe and worked a treat with a traiteur-provided jambon in pate and pastry. Needed nothing else except perhaps a squash or two on the plate for a less intense flavour. Washed down with Beaumes-de-Venise from the Dentelles. Beautiful meal.

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Glad you enjoyed it Phil and Marianne. Thanks for letting me know how it went and for the wine recommendation 😀

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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