Rice and Cheese Stuffed Roasted Tomatoes are perfect whenever you can get large, beautiful tomatoes. They are a wonderful way to use up leftover rice and are gluten-free, vegetarian, and if you leave off the cheese, they are dairy-free too.
Over the years I have made just about every possible tomato recipe, but for some reason I had never stuffed and roasted them. What was I thinking? Apparently, I wasn’t thinking because they are easy to make and absolutely delicious!
These rice and cheese stuffed roasted tomatoes are great as a side dish or vegetarian main course – just leave out the cheese for vegan. They are a fantastic way to use all the tomatoes ripening in your garden this summer. If you wind up with a lot of extra chopped tomato meat (from hollowing out the ‘maters) you can use it to make a fresh pasta sauce. Score!
I had this meal on the table in about 30 minutes (with the help of pre-cooked, leftover rice). If you need to cook the rice, it will take about an hour for white rice, or a little longer if you are using brown rice.
I love Lundberg Family Farms rice. No, this is not a sponsored post, I just really like their products. They have a wide variety of types, various colors, and truly something for everyone. And they always cook up perfectly by following the simple directions on the packaging. I use a regular non-stick saucepan with a tight lid and it works beautifully – every time! Lundberg rice is easy to find – you can check your local area for stores that carry it, on their website.
I love that these make a wonderful vegetarian main course (how we ate it this time) or as an accompaniment to grilled or roasted meats and poultry. And if you want, you can use grilled vegetables as part of the filling which would taste amazing!
You could certainly bake these on the grill alongside any low and slow cooking meats. Put them on a stack of two baking sheets (to insulate them a little) and place them over the cool part of the grill. Keep the lid closed to create an oven-like environment. The timing will probably be a little longer, depending on the heat of your grill.
I hope you love these roasted rice-stuffed tomatoes. I know The Artist and I will be making them regularly all summer long!
Make sure you check out all the other amazing recipes the gang at the Food Network has put together for our #SummerSoiree. Listed beneath the recipe, they are all incredible and delicious!
Have a wonderful weekend!
Can I use another filling?
You sure can. Whatever you like, as long as it is pre-cooked! Think combinations of sauteed vegetables, pasta, quinoa, etc. Anything that makes you happy and can be baked.
Can I make this recipe Vegan?
Absolutely! All you need to do is leave the cheese off or use a vegan cheese. Easy peasy!
Key Ingredients for this Recipe
- Ripe tomatoes
- Parmesan cheese
- Fresh basil leaves
- Monterey Jack cheese
- Cooked rice
Kitchen Tools I Use to Make This Recipe
- Sharp small serrated knife (tomato knife)
- Mixing bowl
- Chef’s knife
- 9×13-inch baking pan
- Silicone brush
Other Tomato Recipes You May Enjoy:
- Italian Cream of Tomato Soup
- Caprese Skewers
- Tomato and Cucumber Summer Salad
- Hummus and Sausage-Stuffed Tomatoes
- Grilled Meatball Hoagies with Spicy Tomato Sauce
This dish is naturally gluten-free!
Tomatoes and Topping
- 2 tbsp organic olive oil
- 3 large firm beefsteak tomatoes or 6 medium tomatoes
- Kosher salt
- 1 to 2 tbsp grated Parmesan cheese, for garnishing
- 1 to 2 tbsp finely chopped basil leaves, for garnishing
- 6 slender strips of cheese, for garnishing
- About 3 cups cooked and cooled rice
- 2 tbsp organic olive or vegetable oil
- 1/4 cup chopped fresh basil
- 1/2 tsp garlic powder
- 1/2 tsp kosher or fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp Sriracha or other hot sauce, optional
- 1/2 cup shredded Monterey Jack cheese or mozzarella
- Brush a 9x13-inch rectangular baking dish with the oil. Set a baking sheet on the counter and line it with paper towels.
- Prepare the Tomatoes: Cut out the core of the tomato with a small sharp serrated knife and then cut about 1/2-inch slice off the top. If wobbly, cut a very thin slice off the bottom of the tomato so that it will be stable in the baking dish. Repeat with the remaining tomatoes.
- Using the same serrated knife, make a cut in the meat of the tomato, about 1/2-inch from the edge, working slowly around until the center is loose, being careful not to break through the bottom of the tomato. Using a spoon, scoop out the center and place the tomato centers in a bowl.
- Sprinkle the inside of each hollowed-out tomato with salt fairly liberally to draw out the liquid, and place them upside down on the paper towel-covered plate. Let them rest while you make the filling.
- Preheat the oven to 400°F.
- Make the Filling: Place the cooked rice in a medium bowl. Break up any clumps by raking the rice with two forks. Add the olive oil, garlic, basil, salt and pepper. Toss together. Taste and add more salt or pepper if needed.
- Finely chop about half of the reserved meat of the tomatoes, draining off any excess juices. Add the chopped tomatoes to the rice and toss until evenly distributed. Taste again and adjust the seasoning if needed.
- Arrange the tomatoes in the prepared baking dish, scooped side up. Brush the outsides of each tomato with a little extra oil. Sprinkle the inside of each tomato with a little more salt and ground pepper (this is the only seasoning they will get). Fill each one with the rice mixture, packing it fairly firmly and adding enough so the filling is mounded in the center.
- Sprinkle the tops liberally with the Parmesan and basil. Lay a strip of the cheese over the top; finish filling the remaining tomatoes and cover loosely with a piece of aluminum foil. Transfer the tomatoes to the hot oven.
- Bake for 15 minutes then remove the foil. Continue baking until the tops brown slightly and the cheese is melted, about 20 more minutes. Serve hot.
Amount Per Serving: Calories: 376 Total Fat: 21g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 41mg Sodium: 842mg Carbohydrates: 32g Fiber: 3g Sugar: 6g Protein: 14g
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Post updated July 2019
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