Rice Stuffed Tomatoes
Delicious Mediterranean-inspired Rice Stuffed Tomatoes, oven-baked for a wholesome, herby, and cheesy vegetarian meal. Perfect for make-ahead dinners!
Servings 4
Calories 280kcal
Ingredients
- 200 g 7 oz ripe tomatoes
- 100 g 3.5 oz risotto rice
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 small onion chopped
- 2 tbsp chopped basil
- 2 tbsp chopped parsley
- 1 tbsp chopped mint
- 1 tsp dried oregano
- salt and pepper to taste
- 250 ml 1 cup vegetable broth
- 30 g 1 oz Parmesan cheese, grated
- 1 tbsp capers optional
- 1 small potato for optional mashed topping, if desired
Instructions
- Preheat your oven to 205°C (400°F). Wash the tomatoes and carefully cut off the tops. Scoop out the seeds and pulp, being gentle so the shells stay intact. Lightly salt the inside of each tomato to draw out excess moisture and set aside
- In a large skillet, heat a splash of olive oil over medium heat. Sauté chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes. Add chopped herbs and cook for another minute to release their aroma. Stir in the risotto rice, coating it well with the flavors, and cook for 2 minutes
- Pour in vegetable broth gradually, stirring constantly, until the rice is tender and creamy. Season with salt and pepper. Remove from heat and stir in grated Parmesan, chopped parsley, mint, and capers if using. Let cool slightly—this makes it easier to stuff
- Stuff each tomato shell with the risotto mixture generously. Place the stuffed tomatoes in a baking dish lined with parchment. Drizzle with a little olive oil, and optionally top with extra Parmesan for a cheesy crust
- Bake uncovered in the preheated oven for 25-30 minutes, until the tomatoes are tender and slightly caramelized. Serve warm, garnished with additional herbs if desired.