These stuffed tomatoes with rice are a simple yet stunning main or side dish. Ripe tomatoes are filled with a Mediterranean rice filling, topped with feta, and baked.
Stuffed tomatoes with rice are one of those dishes that feel fancy but are actually very easy to make. I love serving them as a side, though they’re hearty enough to stand in as a vegetarian main, too. Filled with whole grain rice, pine nuts, pitted dates, olives, fresh herbs, and feta, they’re bursting with Mediterranean flavor and always feel a little special on the table.
What really makes them shine is the balance of flavors. The sweet chopped dates paired with salty olives and feta is one of my favorite combinations, and it works beautifully here. They’re satisfying without being heavy, and somehow manage to please everyone — which is saying something.
I usually use an ancient grain rice blend because I love the mix of textures, but this recipe is incredibly flexible. Almost any rice works well, and if rice isn’t your thing, quinoa, farro, or another grain swaps in easily. They’re impressive enough for entertaining, simple enough for a weeknight, and always a hit.
For another delicious stuffed tomato recipe, try our simple 5-ingredient stuffed roasted tomatoes with pesto .
Serving suggestions
In Italy or Greece, stuffed tomatoes with rice are often served with roasted potatoes . I like to serve them with a Mediterranean-inspired protein dish, such as my creamy sun-dried tomato chicken, Italian seasoning chicken, or balsamic pork chops. If I’m eating them as a main, I like them with a simple crunchy salad like this asparagus salad with balsamic glaze or a kale Caesar salad .
Can I make these stuffed tomatoes ahead of time?
Definitely! You can make them 1-2 days in advance and store them in your fridge until you’re ready to bake them.
Can I use a different type of cheese?
Yep! These stuffed tomatoes also taste great topped with grated parmesan, mozzarella, or crumbled goat cheese.
What’s the easiest way to hollow out the tomato?
Ensure your tomatoes are ripe but not too soft. Then slice off the tops and use a small spoon to scoop out the insides (make sure you save everything you scoop). If you have a melon baller, use that to make the process quick and easy.
Watch how to make this recipe
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Four more favorite rice recipes
Taco Rice
Golden Turmeric Rice
Pineapple Fried Rice with Chicken
Glazed Salmon and Rice Bowls with Wasabi Mayo
Mediterranean Stuffed Tomatoes with Rice Recipe
Ingredients
- 8 medium tomatoes
- 1 teaspoon olive oil
- ½ medium onion , minced
- 3 cloves garlic , minced
- ½ cup tomato pulp , chopped - reserved from hollowing the tomatoes
- 1 cup rice blend , see notes
- 2 ¾ cups vegetable broth
- ¼ cup pine nuts + 1 teaspoon olive oil
- ¼ cup chopped green olives
- ¼ cup chopped Italian parsley
- ¼ cup feta cheese , or 2 tablespoons nutritional yeast
- 2 teaspoons minced fresh oregano
- 6 finely chopped pitted dates , can sub ¼ cup dried currants or raisins
- Salt and pepper , to taste
Instructions
- Cut the tops off the tomatoes, use a small spoon to scoop out the centers, then place them in a baking dish. Reserve the tops and insides of the tomatoes. 8 medium tomatoes
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the garlic and cook for 1 minute more. 1 teaspoon olive oil, ½ medium onion, 3 cloves garlic
- Add the chopped tomato pulp, the Floating Leaf rice blend, and the vegetable broth and bring it to a boil. Boil for 5 minutes then reduce the heat to low, cover the skillet, and cook for 20 minutes. Preheat your oven to 375 degrees Fahrenheit while the rice cooks. ½ cup tomato pulp, 1 cup rice blend, 2 ¾ cups vegetable broth
- While the rice cooks, toast the pine nuts in 1 teaspoon of oil over medium heat for 3-4 minutes, until they are golden and fragrant. Chop the olives, parsley, and dates. When the rice is soft, add the pine nuts, olives, parsley, feta cheese or nutritional yeast, oregano, and dates and mix well. Season with salt and pepper, to taste. ¼ cup pine nuts + 1 teaspoon olive oil, ¼ cup chopped green olives, ¼ cup chopped Italian parsley, ¼ cup feta cheese, 2 teaspoons minced fresh oregano, 6 finely chopped pitted dates
- Stuff the rice into the tomatoes and place the tops on the tomatoes. Roast for 30 minutes, or until the tomatoes are soft and starting to brown on top.
Notes
https://www.theendlessmeal.com/mediterranean-stuffed-tomatoes-with-rice/
