Rice-Stuffed Tomatoes

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Rice-Stuffed Tomatoes
  • Prep 10 min
  • Total 50 min
  • Servings 4
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Leftover rice becomes a summery side dish in this easy recipe that requires only 10 minutes of prep time.
By Paula Jones
Updated Aug 23, 2011


  • 4 large plum (Roma) tomatoes
  • 1 tablespoon coarsely chopped fresh basil
  • 1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup leftover cooked white rice
  • 1 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

Tips from the Betty Crocker Kitchens

  • tip 1
    To easily scoop the flesh from the tomatoes, use a melon baller.
  • tip 2
    If you find that your tomatoes won't stand upright, carefully cut a piece off of the bottom so that it stands upright.


Nutrition Facts are not available for this recipe
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