Rice-Stuffed Tomatoes

  • Prep 10 min
  • Total 50 min
  • Servings 4
Rice-Stuffed Tomatoes


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


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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