Cheesy Rice Stuffed Tomatoes Recipe
Published Jul 29, 2025
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This Cheesy Rice Stuffed Tomatoes recipe is a simple yet satisfying way to turn fresh summer tomatoes into a comforting weeknight dinner or an elegant side dish. Filled with cheese, rice, fresh herbs, and garlic with a cayenne kick, it feels special but come together with everyday ingredients you probably already have. Serve with Garlic Green Beans on the side!
Why This Recipe is a Keeper!
Cheesy Rice Stuffed Tomatoes are simple, comforting, and flavorful. Whether you’re looking for a meatless main dish, a hearty side dish, or a way to make the most of peak-season tomatoes, this stuffed tomato recipe delivers.
This recipe for baked stuffed tomatoes is:
- Creamy, cheesy comfort with a satisfying filling made with melty Cheddar, Parmesan, and fluffy rice.
- Healthy-ish yet hearty for a meatless option that feels indulgent.
- Make-ahead! Cheesy Rice Stuffed Tomatoes can be prepped a day ahead of time and then baked later.
- Visually impressive! They look elegant and are colorful on the plate, but take minimal effort.
Cheesy Rice Stuffed Tomatoes turn fresh summer produce into something special with just a few simple ingredients. Whether you feed family or entertain guests, this easy dish will impress without the stress!
How to Make tomatoes stuffed with rice:
Recipe Ingredients:
Here’s everything you’ll need to make this stuffed tomatoes with rice recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Tomatoes: Use ripe but firm round tomatoes that will hold their shape during baking. Look for medium to large tomatoes with thick walls, such as beefsteak (8 to 10 ounces each). Avoid overly soft or very juicy tomatoes, as they can become watery and collapse in the oven.
- Rice: I use cooked “converted” rice, also known as parboiled rice in this stuffed tomatoes recipe. Parboiled rice is rice that has been partially cooked in the husk through a process of soaking, steaming, and drying. This method helps preserve nutrients, making it more nutritious and resulting in firmer, less sticky rice. You can also use cooked brown rice or quinoa if you prefer.
- Herbs: Fresh is best!
- Cheddar Cheese: For the most flavor, I prefer sharp or extra-sharp Cheddar cheese in this recipe for stuffed tomatoes.
- Parmesan Cheese: You can also use Asiago or Romano cheese.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 350 degrees.
- Brush a baking dish large enough to hold the tomatoes without crowding with 1 tablespoon olive oil. Set aside.
- Using a serrated knife, remove approximately 1/2-inch from the top of each tomato and set the tops aside.
- Carefully hollow out the tomatoes. Scoop out the pulp and discard the seeds and any tough core pieces.
- Finely chop the remaining pulp (you should have about 1/2 cup).
- Lightly sprinkle the inside of each tomato with a small amount of salt. Place them upside down onto paper towels and allow them to drain while preparing the filling.
- Heat 1 tablespoon olive oil over medium-high heat in a small skillet or sauté pan. Add the onion, reduce heat to medium-low, and cook, stirring often, until the onion is softened, approximately 3 to 4 minutes. Add the chopped tomato pulp and cook for 2 to 3 minutes or until softened. Add the garlic and stir briefly until fragrant, approximately 10 seconds.
- Transfer the onions and tomatoes to a bowl, and let cool. Add the rice, cheeses, herbs, and cayenne, and stir to combine. Add salt and black pepper to taste.
- Fill the tomatoes with even amounts of the filling, carefully packing it in.
- Place the filled tomatoes in the prepared baking dish and place the tops back on the tomatoes. Drizzle with 1 tablespoon of olive oil. Bake for 45 to 50 minutes, or until the filling is hot and the tops are lightly browned. The internal temperature should reach 165°F if measured. Serve immediately.
Chef Tips and Tricks:
- Use medium to large, round tomatoes that are ripe but still firm. Tomatoes that are too soft can collapse during baking and can turn mushy.
- Lightly salting the hollowed-out tomatoes and letting them drain upside down on paper towels prevents a watery filling. A second light salting helps enhance the flavor of the tomatoes even more.
- Let the filling cool slightly before adding cheese. This keeps the cheese from melting too early and helps maintain a creamy texture.
- Be gentle but firm when packing the tomatoes, filling every crevice. Besides helping the tomatoes keep their shape, this ensures every bite is flavorful and filled.
- Use a thermometer if needed. Insert it into the rice rather than the tomato so you don’t lose flavorful juices. The center of the filling should be heated to 165 degrees to ensure it’s hot all the way through.
Recipe FAQs:
can i use leftover rice?
Yes, leftover rice that’s not overcooked is perfect for this stuffed tomatoes recipe.
do i need to peel the tomatoes first?
No, I strongly advise against peeling the tomatoes. The peel helps keep the tomatoes together and keeps the tomatoes visually appealing.
can i make tomatoes stuffed with rice ahead of time?
These rice-stuffed tomatoes can be made ahead of time. Once they are prepped to bake, cover and refrigerate for up to one day. Let them sit at room temperature while the oven reheats. You may need to increase the baking time.
can this recipe for stuffed tomatoes be frozen?
The filling can easily be frozen for future stuffing, but the stuffed tomatoes are not freezer-friendly.
stuffed tomatoes recipe variations:
- Add a handful or two of cooked baby spinach.
- Use orzo pasta or quinoa in place of rice.
Serve with:
- Baked Cabbage with Garlic and Parmesan
- Greek Green Beans
- Roasted Cauliflower with Black Olive Pangrattato
- Easy Braised Southern Greens Recipe
More great stuffed vegetable recipes you’ll love!
- Stuffed Zucchini Recipe with Tomato Sauce
- Italian Stuffed Peppers
- Chicken and Spanish Rice Stuffed Peppers
- Vegetarian Dolma Recipe
- Quinoa Corn and Black Bean Stuffed Poblano Peppers
Get all my vegan and vegetarian recipes at Vegan and Vegetarian Recipes – From A Chef’s Kitchen.
Cheesy Rice Stuffed Tomatoes Recipe
This Cheesy Rice Stuffed Tomatoes recipe is a simple yet satisfying way to turn fresh summer tomatoes into a comforting weeknight dinner or an elegant side dish. Filled with cheese, rice, fresh herbs, and garlic with a cayenne kick, they feel special but come together with everyday ingredients you probably already have.
Equipment
- Serrated Knife
Ingredients
- 4 large tomatoes, (8-10 ounces each or 2-2 1/2 pounds total)
- Salt
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup finely chopped yellow onion
- 3 cloves garlic, minced
- 1 1/4 cups cooked white or brown rice
- 1/2 cup shredded Cheddar cheese, mild, sharp or extra sharp
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil, loosely packed
- 1/4 cup chopped fresh parsley, loosely packed
- Pinch cayenne pepper, or to taste
- Freshly ground black pepper
Instructions
- Preheat oven to 350 degrees. Brush a baking dish large enough to hold the tomatoes without crowding with 1 tablespoon olive oil. Set aside.
- Using a serrated knife, remove approximately 1/2-inch from the top of each tomato and set the tops aside. Carefully hollow out the tomatoes. Scoop out the pulp and discard the seeds and any tough core pieces. Finely chop the remaining pulp (you should have about 1/2 cup).
- Lightly sprinkle the inside of each tomato with a small amount of salt. Place them upside down onto paper towels and allow them to drain while preparing the filling.
- Heat 1 tablespoon olive oil over medium-high heat in a small skillet or sauté pan.
- Add the onion, reduce heat to medium-low, and cook, stirring often, until the onion is softened, approximately 3-4 minutes. Add the chopped tomato pulp and cook for 2-3 minutes or until softened. Add the garlic and stir briefly until fragrant, approximately 10 seconds. Transfer the onions and tomatoes to a bowl, and let cool.
- Add the rice, cheeses, herbs, and cayenne, and stir to combine. Add salt and black pepper to taste.
- Fill the tomatoes with even amounts of the filling, carefully packing it in.
- Place the filled tomatoes in the prepared baking dish and place the tops back on the tomatoes. Drizzle with 1 tablespoon of olive oil.
- Bake for 45-50 minutes, or until the filling is hot and the tops are lightly browned. The internal temperature should reach 165°F if measured. Serve immediately.
Notes
SUBSTITUTIONS:
- Can also use brown rice or quinoa.
- Can use Asiago or Romano cheese in place of Parmesan.
- Use medium to large, round tomatoes that are ripe but still firm.
- Lightly salting the hollowed-out tomatoes and letting them drain upside down on paper towels prevents a watery filling. A second light salting helps enhance the flavor of the tomatoes even more.
- Let the filling cool slightly before adding cheese.
- Be gentle but firm when packing the tomatoes, filling every crevice.
- Use a thermometer if needed. Insert it into the rice rather than the tomato so you don’t lose flavorful juices. The center of the filling should be heated to 165 degrees.
- Freezing is not recommended.
- Once prepped to bake, cover and refrigerate for up to one day.
- Let them sit at room temperature while the oven reheats. You may need to increase the baking time.
- Bake as directed.
Nutrition
Serving: 1Calories: 425kcalCarbohydrates: 57gProtein: 14gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 23mgSodium: 308mgPotassium: 584mgFiber: 3gSugar: 6gVitamin A: 2151IUVitamin C: 32mgCalcium: 299mgIron: 1mg
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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