Rice-Stuffed Tomatoes

Leftover rice becomes a summery side dish in this easy recipe that requires only 10 minutes of prep time.

  • Prep Time 10 min
  • Total Time 50 min
  • Servings 4


large plum (Roma) tomatoes
tablespoon coarsely chopped fresh basil
tablespoon coarsely chopped fresh Italian (flat-leaf) parsley
teaspoon salt
teaspoon pepper
cup leftover cooked white rice
to 2 tablespoons extra-virgin olive oil

  • 1 Heat oven to 350°F. Spray 9x5-inch ovenproof loaf pan with cooking spray; set aside.
  • 2 Carefully cut tops off tomatoes. Scoop out tomato flesh; place in medium bowl. Invert tomato shells and tops onto kitchen towel to drain while making filling.
  • 3 Into medium bowl with tomato flesh, use stick blender to pulse until tomatoes are smooth. Add basil, parsley, salt and pepper; stir to combine. Stir in rice.
  • 4 Spoon mixture evenly into tomato shells. Place tomato tops over filled shells. Place tomatoes in loaf pan. Drizzle with olive oil.
  • 5 Bake 30 to 40 minutes or until tomatoes are softened and mixture is thoroughly heated

Expert Tips

To easily scoop the flesh from the tomatoes, use a melon baller.

If you find that your tomatoes won't stand upright, carefully cut a piece off of the bottom so that it stands upright.

If you do not have a stick blender, you can use a regular blender or food processor to pulse the tomato mixture.