Rice and Cheese Stuffed Roasted Tomatoes are perfect whenever you can get large, beautifully ripe tomatoes. They are a wonderful way to use up leftover rice and are gluten-free, vegetarian, and if you leave out the cheese, they are vegan and 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. 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 longer if you are using brown rice. You can use chicken or vegetable stock in place of the water when making the rice – this adds protein and tons of flavor.
Stuffed tomatoes in the oiled baking pan, ready for roasting!
I love Lundberg Family Farms rice. This is not a sponsored post, I just really like their products. They have a wide variety of types of rice, 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 nonstick saucepan with a tight lid and it works beautifully every time! Lundberg rice is easy to find – you can check on their website for stores that carry it.
I love that these make a wonderful vegetarian main course or as a side 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! Use vegan cheese for a vegan entrée.
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 Rice and Cheese Stuffed Roasted Tomatoes. They are so delicious and easy to make. 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 recipes!
Have a wonderful weekend and I’ll see you back here for Chocolate Monday!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Rice and Cheese Stuffed Roasted Tomatoes:
- Tomatoes and Garnishes: olive oil, large heirloom or beefsteak tomatoes, kosher salt, Parmesan, basil leaves
- Filling: cooked rice, oil, basil, garlic powder, chili powder, kosher salt, black pepper, Parmesan, shredded cheese, hot sauce
PRO Tip:
You can use another filling, whatever you like, as long as it is pre-cooked! Think combinations of sauteed vegetables, pasta, quinoa, etc. Anything that makes you happy, is pre-cooked, and can be baked.
PRO Tip:
If you want a more substantial dish, you can cook ground beef until browned and break up clumps. Cool to room temperature and mix it in with the rice and seasonings. Bake as directed.
How to make Rice and Cheese Stuffed Roasted Tomatoes:
- Prep the Tomatoes: Cut tops off each tomato and cut out the cores. Cut the cores out of each tomato and discard. Using a sharp serrated knife, working about 1/2-inch (1 cm) from the edge, work slowly around until the center of the tomato is loose being careful not to break through the bottom of the tomato. Using a spoon, scoop out the centers and place in a bowl. Repeat with remaining tomatoes, reserving the centers of each one.
- Sprinkle the inside of each tomato with salt fairly liberally to draw out the liquid, and place them upside down on a paper towel-lined plate. Let them rest while you make the filling.
- Make the Filling: Preheat the oven to 400°F (204°C). Place the cooked rice in a bowl breaking up any clumps. Add the olive oil, garlic, chili powder, basil, salt, pepper, and Parmesan. Toss together well. Add hot sauce if using and toss again. Taste and add more seasoning if needed.
- Fill the Tomatoes: Arrange tomatoes in an oiled square or rectangle baking pan, cut side up. Brush the outside of each tomato with a little of the remaining oil. Sprinkle the inside of each tomato with a little pepper. Fill with the rice mixture, packing it fairly firmly, until mounded on top. Sprinkle the tops liberally with the Parmesan. Cover loosely with aluminum foil. Place in the hot oven.
- Bake the Tomatoes: Bake for 15 minutes then remove the foil. Continue baking until the tops are slightly browned and the filling is warmed, about 15 to 20 minutes longer. Sprinkle with the chopped basil and serve hot.
PRO Tip:
If you don’t want to use hot sauce, you can use either cayenne powder or chipotle powder for a little heat. The chipotle will give you a lovely smoky flavor that is irresistible.
PRO Tip:
You can easily turn this recipe vegan and dairy-free by leaving the cheese out or using vegan cheese. Easy peasy!
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife or paring knife
- Tomato knife
- Pastry brush (for brushing oil on the pan and tomatoes)
- Square or rectangular baking dish
Gluten-Free Tips:
Watch the chili powder and hot sauce you use for possible hidden gluten. Be sure you use safe ones! Penzeys.com is a great source that clearly labels all the ingredients in their products.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Rice and Cheese Stuffed Roasted Tomatoes (GF)
These Rice and Cheese Stuffed Roasted Tomatoes are easy to make, are on the table in about 45 minutes, and can be either a lovely vegetarian main course or luscious side dish. That's what I call a winner! They are a delicious way to use all the tomatoes ripening in your garden or at the farmer’s market this summer.
Ingredients
Tomatoes and Garnishes
- 2 tbsp organic olive oil, divided
- 4 large firm but ripe and large heirloom or beefsteak tomatoes
- Kosher salt
- 1 to 2 tbsp grated Parmesan or Pecorino cheese, for garnishing or vegan cheese
- 1 to 2 tbsp finely chopped or chiffonade of basil leaves, for garnishing
Filling
- About 2-1/2 cups (20 oz) cooked rice cooled to room temperature
- 2 tbsp organic olive or vegetable oil
- 4 tbsp chopped fresh basil (or chiffonade, see note)
- 1/2 tsp garlic powder
- 1 tsp chili powder, optional
- 1/2 tsp kosher or fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup (33g) grated Parmesan cheese or vegan cheese
- Sriracha or other hot sauce, to taste, optional
- 1/4 cup (28g) shredded Monterey Jack cheese, Colby, or mozzarella or vegan cheese
Instructions
Brush a medium square or rectangular baking dish with 1 tbsp of the oil. Set a separate plate on the counter and line it with paper towels.
Prepare the Tomatoes: Cut about a 1/2-inch (1 cm) slice off the top of each tomato, then cut out the core with a small sharp serrated knife If the tomatoes are wobbly, cut a very thin slice off the bottom 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 center meat of the tomato, about 1/2-inch (1 cm) 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 in a bowl. Reserve the tomato centers. Shake the tomatoes over the sink to remove excess seeds and juice.
Sprinkle the inside of each tomato with salt 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 (204°C).
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, chili powder, basil, salt, pepper, Parmesan and shredded cheese. Toss together. Add hot sauce if using and toss again. Taste and add more seasonings if needed.
Finely chop the reserved centers of the tomatoes, draining off any excess juices and discarding the seeds. Add the chopped tomatoes to the rice and toss until evenly distributed. Taste again and adjust the seasoning if needed.
Fill the Tomatoes: Sprinkle the inside of each tomato with a little ground pepper. Fill each one with the rice mixture, packing it firmly and adding enough so the filling is mounded. Arrange the tomatoes in the prepared baking dish. Sprinkle the tops liberally with the Parmesan. Brush the outsides of each tomato with a little excess oil from the bottom of the baking pan. Cover loosely with a piece of aluminum foil. Transfer the tomatoes to the hot oven.
Roast the Tomatoes: Bake for 15 minutes then carefully lift the foil off the tomatoes and discard. Continue baking until the tops brown slightly, about 15 to 20 more minutes – watch carefully. Transfer the tomatoes to serving plates using tongs and a spatula. Sprinkle the tops with the chopped basil and serve hot.
Recipe found at www.theheritagecook.com
Notes
If you want to create strips of basil for the top, instead of chopping the leaves, you will do a chiffonade cut. Stack several basil leaves and roll them into a cigar shape. Using a sharp knife, cut crosswise in thin strips. When done, fluff the cuttings with your fingers to separate the strips. It is now ready for you to garnish your tomatoes or other dishes.
If the tomatoes are too soft, they will be hard to work with. It is better if they are just ripe and still a little firm.
If you have extra rice filling, it makes a lovely side dish all on its own and reheats beautifully!
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 463Total Fat: 29gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 48mgSodium: 1303mgCarbohydrates: 32gFiber: 1gSugar: 7gProtein: 18g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Create a New Tradition Today!
This recipe is part of Food Network’s weekly Summer Soiree celebration. See the links below for inspiration and great recipes!
The Lemon Bowl: 5-Ingredient Slow Cooker Beef & Eggplant
Homemade Delish: Sweet Tomato Jam
Creative Culinary: Warm Tomato and Mozzarella Bruschetta
Weelicious: Heirloom Tomato Salad
Dishin & Dishes: Cobb Salad with Homemade Roasted Onion Vinaigrette
Domesticate Me: 10 Totally Awesome Tomato Recipes
Swing Eats: Tiny Insalata Caprese
Elephants and the Coconut Trees: Tomato Pickle
Taste with the Eyes: Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese
Red or Green: Summer Pasta With No-Cook Tomato Sauce
Napa Farmhouse 1885: Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)
FN Dish: 10 Ways to Be a Tomato Whisperer
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in July 2015. The article was updated in 2024.
[…] Heritage Cook: Rice and Cheese Stuffed Roasted Tomatoes (Gluten-Free) The Lemon Bowl: 5-Ingredient Slow Cooker Beef & Eggplant Homemade Delish: Sweet Tomato Jam […]