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!
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, don’t forget to grab a free copy of my Top 15 Reader-Favorite Recipes! It’s loaded with delicious vegetarian-friendly recipes that are surefire crowd-pleasers.
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.
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.
Tell me in the comments below – what’s your favorite way to eat tomatoes?
And for more delicious recipes, don’t forget to grab a free copy of my Top 15 Reader-Favorite Recipes before you go!
Rice Stuffed Tomatoes
- 2/3 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
- 2/3 cup grated parmesan
- vegetable stock
- 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.