Cheesy Rice Stuffed Tomatoes Recipe

Four Cheesy Rice Stuffed Tomatoes in white baking dish.

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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, they feel special but come together with everyday ingredients you probably already have.

Prep Time45

Cook Time45

Total Time1 30

Course: Vegetarian / Vegan Entrees

Cuisine: Italian American

Diet: Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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.

TIPS:

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.

MAKE AHEAD:

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