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 stuffed with a Mediterranean rice filling, topped with feta cheese, and roasted in the oven. They're healthy yet hearty and they're ready in just an hour!
For another delicious stuffed tomato recipe, try our simple 5-ingredient stuffed roasted tomatoes with pesto.
Stuffed tomatoes with rice make the best side (and sometimes main!)
Okay don't let these fancy-looking stuffed tomatoes with rice intimidate you, they're actually really easy to make. With whole grain rice, pine nuts, pitted dates, olives, fresh herbs, and feta cheese, they're bursting with Mediterranean flavors. They're quite hearty and filling too, so they work as a vegetarian main as well!
There are a lot of reasons I love them, but here are my top 3:
- The combination of sweet chopped dates with salty olives and feta cheese (= sweet + salty). Need I say more?
- They're vegetarian, naturally gluten-free, and full of healthy fiber.
- They're easy-to-make but look impressive so they're great for entertaining. Plus, everyone loves them!
I use an ancient grain rice blend for this recipe because I like the mix of textures and flavors, but you can use pretty much any rice variety. Not a fan of rice? You can easily swap it for quinoa, farro, or another ancient grain.
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 like 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 glazeĀ or a kale caesar salad.
Frequently asked questions
If you don't find the answer you're looking for here, you can ask it in the comments below and we'll get back to you as soon as possible!
Can I make these stuffed tomatoes ahead of time?
Definitely! You can make them 1-2 days in advance and store them in your fridge until you're ready to bake them.
How do I make them vegan?
To make these vegan, swap the feta cheese for nutritional yeast or your favorite dairy-free cheese alternative.
Can I use a different type of cheese?
Yep! These stuffed tomatoes also taste great topped with grated parmesan cheese, mozzarella cheese, or even crumbled goat cheese.
What's the easiest way to hollow out the tomato?
Make sure your tomatoes are ripe, but not too soft. Then, slice the tops off, and use a small spoon to scoop out the insides (make sure you save everything you scoop)! If you have a melon baller, use that to make the process quick and easy.
Watch how to make this recipe
Mediterranean Stuffed Tomatoes with Rice Recipe
Ingredients
- 8 medium tomatoes
- 1 teaspoon olive oil
- Ā½ medium onion (minced)
- 3 cloves garlic (minced)
- Ā½ cup tomato pulp (chopped ā reserved from hollowing the tomatoes)
- 1 cup rice blend (see notes)
- 2 Ā¾ cups vegetable broth
- Ā¼ cup pine nuts + 1 teaspoon olive oil
- Ā¼ cup chopped green olives
- Ā¼ cup chopped Italian parsley
- Ā¼ cup feta cheese (or 2 tablespoons nutritional yeast)
- 2 teaspoons minced fresh oregano
- 6 finely chopped pitted dates (can sub Ā¼ 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, Ā½ 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.Ā½ cup tomato pulp, 1 cup rice blend, 2 Ā¾ 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.Ā¼ cup pine nuts + 1 teaspoon olive oil, Ā¼ cup chopped green olives, Ā¼ cup chopped Italian parsley, Ā¼ cup feta cheese, 2 teaspoons minced fresh oregano, 6 finely chopped pitted dates
- 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. š
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. š
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!!
Greek food is AMAZING. Their roasted tomatoes, falafels, warming pita bread, grilled vegetables, fresh Greek salads, and best of all–THEIR SPREADS. HUMMUS, BABAGANOUSH. YES. Anyhow, I have never made stuffed tomatoes myself–only stuffed peppers and acorn squash–but I would love to try it! Combining rice and tomatoes may be unlikely, but I did eat it once and I LOVED it. I can’t imagine this dish not being phenomenal!
I totally agree! I haven’t been to Greece yet but it’s on my list of must visit food destinations. I’m going to come back 20lbs heavier lol. š
Havenāt made this yet, but…
I lived in Rome when I was 10-13. During our first month there in a temporary lodging, a cook made my first stuffed tomato and I was totally in love.
These were with ground beef and thatās what I want to replicate and CANNOT find!
Can you help?
I don’t have a stuffed tomato recipe with ground beef, although it sounds amazing! I bet if you added some cooked ground beef to the rice mixture that these tomatoes would be even more delicious!
Oh my word!! This is seriously such a showstopper! I can’t wait to try it. I’ll have to beg my mom for some of her amazing homegrown tomatoes for this. But even if she doesn’t have enough anymore, that Floating Leaf rice filling looks so amazing just by itself too!
Garden fresh tomatoes are so good, aren’t they? Honestly, though, the rice is so good that even with storebought tomatoes this is delicious.
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. Here’s a link to the complete list of stores that carry their products: https://www.eatwildrice.ca/where-to-buy/ š
Oh my goodness…this looks amazing. I never would have thought to put all these ingredients into rice. Can’t wait to try it!
They’re so good!!!!
Oh girl you CRUSHED this recipe! So, so good.
Thank you so much!!
How friggin’ perfect are these tomatoes? What a gorgeous side, just in time for the holidays! They look so warm, juicy, wholesome, and substantial. I am all over this, and that rice blend is perfection.
I’ll be serving them for Thanksgiving for sure!
I love everything you added to these! What a flavorful and delicious blend. I can’t wait to try these.
Thank you so much!
I’m so excited about the Floating Leaf brand because I’m a huge fan of rice! I love all the goodness in their blends and it was brilliant to use it as a stuffing for tomatoes. Gorgeous photos Kristen!
Don’t they make the best rice ever? I’m absolutely loving it!
I love this idea!! It’s a perfect recipe for the transition between summer and fall and I bet the rice blend goes so well in it!
Yes! The tomatoes are still great right now but it’s nice to turn on the oven and warm up the home. š
Amazing, Kristen! Love the addition of those green olives. I’m definitely trying this one!
I’m a huge fan of olives!
These are all my favorite ingredients, Kristen, and it looks so utterly fabulous! Rice and tomatoes are such a natural combination.
Mine too! The work so well with Floating Leaf’s rice blend!!
OMG, I just made stuffed peppers the other day for the blog, wish I’d had some Floating Leaf grains, they look amazing. Wild rice always elevates a dish, and this would be so nice on a holiday table.
Floating Leaf seriously makes the best rice blends. Wild rice all the way!