Mediterranean Stuffed Tomatoes with Rice
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These stuffed tomatoes with rice are a simple yet stunning main or side dish. Ripe tomatoes are filled with a Mediterranean rice filling, topped with feta, and baked.
Stuffed tomatoes with rice are one of those dishes that feel fancy but are actually very easy to make. I love serving them as a side, though they’re hearty enough to stand in as a vegetarian main, too. Filled with whole grain rice, pine nuts, pitted dates, olives, fresh herbs, and feta, they’re bursting with Mediterranean flavor and always feel a little special on the table.
What really makes them shine is the balance of flavors. The sweet chopped dates paired with salty olives and feta make one of my favorite combinations, and they work beautifully here. They’re satisfying without being heavy, and somehow manage to please everyone, which is saying something.
I usually use an ancient grain rice blend because I love the mix of textures, but this recipe is incredibly flexible. Almost any rice works well, and if rice isn’t your thing, quinoa, farro, or another grain swaps in easily. They’re impressive enough for entertaining, simple enough for a weeknight, and always a hit.
For another delicious stuffed tomato recipe, try our simple 5-ingredient stuffed roasted tomatoes with pesto.
Serving suggestions
In Italy or Greece, stuffed tomatoes with rice are often served with roasted potatoes. I like to serve them with a Mediterranean-inspired protein dish, such as my creamy sun-dried tomato chicken, Italian seasoning chicken, or balsamic pork chops. If I’m eating them as a main, I like them with a simple crunchy salad like this asparagus salad with balsamic glaze or a kale Caesar salad.
Watch how to make this recipe
Mediterranean Stuffed Tomatoes with Rice Recipe
Ingredients
- 8 medium tomatoes
- 1 teaspoon olive oil
- ½ medium onion (minced)
- 3 cloves garlic (minced)
- ½ cup tomato pulp (chopped – reserved from hollowing the tomatoes)
- 1 cup rice blend (see notes)
- 2 ¾ cups vegetable broth
- ¼ cup pine nuts + 1 teaspoon olive oil
- ¼ cup chopped green olives
- ¼ cup chopped Italian parsley
- ¼ cup feta cheese
- 2 teaspoons minced fresh oregano
- 6 finely chopped pitted dates (can sub ¼ cup dried currants or raisins)
- Salt and pepper (to taste)
Instructions
- Cut the tops off the tomatoes, use a small spoon to scoop out the centers, then place them in a baking dish. Reserve the tops and insides of the tomatoes.8 medium tomatoes
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the garlic and cook for 1 minute more.1 teaspoon olive oil, ½ medium onion, 3 cloves garlic
- Add the chopped tomato pulp, the Floating Leaf rice blend, and the vegetable broth and bring it to a boil. Boil for 5 minutes then reduce the heat to low, cover the skillet, and cook for 20 minutes. Preheat your oven to 375 degrees Fahrenheit while the rice cooks.½ cup tomato pulp, 1 cup rice blend, 2 ¾ cups vegetable broth
- While the rice cooks, toast the pine nuts in 1 teaspoon of oil over medium heat for 3-4 minutes, until they are golden and fragrant. Chop the olives, parsley, and dates. When the rice is soft, add the pine nuts, olives, parsley, feta cheese or nutritional yeast, oregano, and dates and mix well. Season with salt and pepper, to taste.¼ cup pine nuts + 1 teaspoon olive oil, ¼ cup chopped green olives, ¼ cup chopped Italian parsley, ¼ cup feta cheese, 2 teaspoons minced fresh oregano, 6 finely chopped pitted dates, Salt and pepper
- Stuff the rice into the tomatoes and place the tops on the tomatoes. Roast for 30 minutes, or until the tomatoes are soft and starting to brown on top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I know very well that there should be rice, but I do not know how much is appropriate for that
You forget rice
We use 1 cup Floating Leaf Sprouted Crimson Lentils, Wild Rice, and Quinoa.
i tried this recipe at home. Look was not good as yours but somehow I managed good taste. And after watching yours I’m again thinking to give a try to myself. I hope I will not repeat myself. 😉
I’m happy to hear they tasted great!
Are these stuffed tomatoes better warm or cold?
Looking for some unique options for a vegan graduation party?
I prefer them warm. 🙂
These are absolutely gorgeous! It’s like you read my mind- I’ve been looking for a stuffed tomato recipe!
Awww thank you so much!!
That rice blend is expensive and it seems, not locally available. The recipe looks very good. Any chance for what one could use if one does not want to spend $13+ on a packet of rice?
No no not at all! The blend I used is $6 a bag and you get a couple portions out of that. You can buy it on their website or in many grocery stores including Superstore, Safeway, Loblaws, Choices, IGA, and many others.