Stuffed Tomatoes

Name: Stuffed Tomatoes
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 6 large tomatoes; 2 tablespoons avocado oil; 1 medium onion, diced; 2 cloves garlic, minced; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 1/2 teaspoon Italian seasoning; 1/2 cup basmati rice, rinsed well and drained; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 cup vegetable broth (or water); 1 (15-ounce) can black beans, rinsed and drained; 1/4 cup fresh parsley, finely chopped

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Stuffed Tomatoes are a simple vegetarian meal made with fresh tomatoes stuffed with a comforting mixture of beans and rice, and baked to perfection. This delicious recipe is perfect served as a light vegetarian main course or vegan side dish at your next dinner party!

Stuffed tomatoes are classic comfort food! This version uses the whole tomato, including the tomato pulp, which gives the rice filling such a great flavor. They're a light meal, yet always so warm and cozy — perfect in the middle of tomato season or for those cool fall nights. Since this dish is naturally vegetarian, you can pair it with a simple salad for a meatless meal or serve it as a filling side for a meaty entree like Classic Meatloaf or Ribeye Steak. You can't go wrong!

Why You'll Love These Stuffed Tomatoes

Easy to make. The freshest whole tomatoes are hollowed, stuffed with a comforting mixture of beans and rice, and baked in the oven until soft and tender. So easy!
A filling vegetarian meal. The filling combination of rice and beans makes these stuffed tomatoes hearty enough for a light lunch or dinner!
Perfect for all guests. Stuffed tomatoes are the perfect serving size for one, making them an easy-to-serve side dish for special occasions. Plus, this recipe is naturally vegan, vegetarian, and gluten-free so it's suitable for a wide range of guests.
Nostalgic flavor. Many of us grew up with stuffed tomatoes, and they take us right back to our mother's or grandmother's kitchen. They taste like home with every bite and are retro in the best way possible!

Ingredient Notes

To make these delicious Stuffed Tomatoes, you will need the following ingredients (full measurements in recipe card below):

large tomatoes - look for tomatoes that are consistent in size and ripeness for even cooking. Heirloom or beefsteak tomatoes are a great choice you can likely find at the grocery store or farmers market.
avocado oil - or another neutral oil like extra virgin olive oil.
aromatics - a little diced onion & minced garlic will add extra layers of flavor.
seasonings - season with paprika, ground cumin, Italian seasoning, kosher salt, and ground black pepper.
basmati rice - long-grain rice is ideal for this stuffed tomato recipe. I prefer basmati, but jasmine or long-grain brown rice work as well.
vegetable broth - broth will add extra flavor to the rice. You can use water instead if needed.
canned black beans - rinse and drain these well.
fresh parsley - for a fresh, herby note.

You will also need measuring cups and spoons, a sharp knife, medium bowl and large spoon, plate, large skillet, and a baking dish or sheet pan.

How to Make the Best Stuffed Tomatoes

Prepare the tomatoes. Slice off the top of tomatoes with a knife and set the tops aside. Scoop out the flesh of the tomatoes, including the liquid, and transfer into a bowl. Season the inside of the tomatoes with a little of salt and put them upside down on a plate to drain extra liquid. Set aside.

Saute aromatics. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onion, garlic, paprika, cumin, and Italian seasoning. Sauté until tender, about 2 minutes.

Add rice. Add rice, salt, and pepper. Stir well and toast the rice for 1 minute.

Add remaining ingredients. Add reserved tomato flesh, vegetable broth, and black beans. Mix well and bring it to a boil. Reduce heat to low and cover the lid. Simmer for 12-15 minutes until the rice is cooked. Stir in parsley.

Stuff the tomatoes. Stuff the tomatoes with the rice mixture and cover with the tops. Arrange the stuffed tomatoes on a large sheet pan or casserole dish.

Bake. Bake in a 375F preheated oven until the tomatoes become tender and the skins are shrivelled, about 25-35 minutes, depending on the size of the tomatoes. Serve warm.

Recipe Variations

Stir in some cheese. Fold some grated Parmesan cheese, feta, or mozzarella into the rice mixture, then sprinkle a little extra on top.
Add meat. Once your aromatics are sautéed, add in some ground meat (such as ground beef, ground turkey, or Italian sausage) and cook through, about 5-7 minutes before adding the rice and continuing with the recipe.
Add a crunchy crust. If you prefer a crunchy breadcrumb topping on your stuffed tomatoes, make the panko breadcrumb topping from my Baked Macaroni and Cheese and sprinkle it on top! You may only need half a batch, depending on how many tomatoes you use.
Make a Mexican-inspired version. Since the ingredients in this dish are already so similar to the flavors in Mexican recipes, feel free to play it up! Make the rice taste like Spanish rice by adding a tablespoon of tomato paste for an extra punch of flavor. Fold in some corn and diced jalapenos, plus a little chili powder and extra cumin for flavor. Give the whole mixture a good squeeze of lime juice right before serving!

How to Serve

These Stuffed Tomatoes are delicious served on their own, or paired with some of my favorite dinner entrees including:

For more recipe inspiration, see our 55+ Easy Family Dinner Ideas.

Recipe Tips and Tricks

Drain off excess moisture. Once you slice into a fresh tomato, you'll start to release all the tomato juice and moisture it holds inside. If not drained, this moisture can cause the rice mixture to overcook and become soggy. Place your tomatoes upside down on a plate or wire rack to let the extra liquid drip away.
Use consistent sizes. It can be hard to find tomatoes that are exactly the same size, but it's worth the hunt. Otherwise, some of the baked stuffed tomatoes will cook faster than others, while others come out not quite as done.
Check for freshness. The tomatoes are an integral part of the structure of this stuffed tomatoes recipe, so you need to choose the right ones. Overripe tomatoes are edible, but they're more likely to collapse in the oven. For a sturdy outer shell, you need firm walls. Choose ripe or slightly under ripe tomatoes. They should be fully red and feel heavier than they should, but they should still have a slight give when you squeeze them.

Storing and Freezing Instructions

How to Store

Once baked, the stuffed tomatoes can be stored in an airtight container in the fridge for approximately 1-2 days. The baked tomatoes don't hold their texture for long, so they're best enjoyed on the same day.

How to Reheat

To reheat your stuffed tomatoes, I recommend baking them in the oven at 350 F under a little tent of foil to keep them from drying out too much. It should take about 8-10 minutes.

How to Freeze

You can either freeze the cooked leftovers or freeze the uncooked stuffed tomatoes to bake later. To do so, prepare the dish the way you normally would before baking, then wrap it in several layers of plastic wrap and freeze for 2-3 months. You can bake them directly from frozen, although it will take a few minutes longer. The texture of the tomatoes will be a little softer than normal, but they'll still turn out well.

FAQ

How long to cook stuffed tomatoes?

The cooking time will depend on the size of the tomatoes you choose, but most stuffed tomatoes are done after 25-35 minutes in a 375 F oven.

What goes in stuffed tomatoes?

There are countless stuffed tomato recipes out there with a wide range of fillings! Most involve some sort of rice mixture, which tastes extra delicious with the fresh tomato pulp cooked into every bite. My version adds black beans to make the seasoned rice mixture even more filling, but some recipes include lean ground beef, pine nuts, fresh herbs, and more.

How do you cut a tomato to stuff?

After some trial and error, I've found that the best method to remove the tomato tops is to use a serrated knife. Slice about ⅓ to ½ of an inch below the top to remove the whole stem. Then, use a spoon to scoop out the insides of the tomatoes. This can be a great time to use a grapefruit spoon if you have one. That's it! I also recommend salting the inside of each tomato and setting it upside down to drain off the excess liquid.

More Tomato Recipes

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