Stuffed tomatoes

Stuffed tomatoes


35 people made this

About this recipe: If you prefer to use small tomatoes, bake in a muffin tin and reduce cooking time to 15 minutes.

Krista B

Serves: 4 

  • 75g (3 oz) white rice
  • 4 large firm tomatoes
  • 1 green pepper, chopped
  • 1 onion, finely chopped
  • small handful finely minced fresh parsley
  • 1/2 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 teaspoon olive oil

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat oven to 200 C / Gas mark 6.
  2. In a small saucepan over high heat, bring water to the boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
  3. Slice off the top of each tomato and scoop out the pulp, leaving a shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
  4. In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
  5. Bake in preheated oven for 20 to 25 minutes.


Though great on its own, this is a great base recipe for stuffed tomatoes that can be altered to your taste - try adding Parmesan or Feta cheese, chopped asparagus instead of green pepper, or a mixture of fresh herbs.

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Reviews (1)


easy to make family loved them - 10 Feb 2010

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