Stuffed tomatoes

    45 min

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

    37 people made this

    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 in English (30)


    easy to make family loved them  -  10 Feb 2010


    This was pretty good. My mom and sister loved these. I changed a bit of the ingredients around since I didn't have all the ingredients you listed. I mixed normal white rice, butter, ground pepper, salt, pieces of pepperoni, onions, garlic, and feta cheese and stuffed them into the tomatoes. Very tasty.  -  28 Mar 2005  (Review from Allrecipes US | Canada)


    You will have to prepare rice for this recipe which takes away from it being very simple, and I found I needed about more of the stuffing mixture than the recipe called for. Fortunately, I had prepared rice for another recipe, and happened to have plenty left over. Keep that in mind, so you that you make plenty of rice and chopped veggies ahead of time. The next time I make it, I will sprinkle salt and pepper on the inside of the tomatoes before putting the mixture in, maybe even brush a little oil and salt on the outside too. I didn't use parsley, but instead substituted oregano. They were delicous, and a great way to add a nice colorful vegetable dish to my pork chop dinner.  -  17 Nov 2001  (Review from Allrecipes US | Canada)