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Rice Stuffed Tomatoes
Beautiful meatless meal

Rice Stuffed Tomatoes

Rice Stuffed Tomatoes is a simple recipe for a tasty meatless meal. The baked stuffed tomatoes are juicy and flavorful, and they are a lovely meal idea.

Rice Stuffed Tomatoes
I love tomatoes. That's pretty apparent if you look at how many tomato-based recipes there are on the blog. If you open our fridge drawer today, you'll see juicy red Lušt (our local) tomatoes. We stuffed them with a gorgeous Mediterranean filling made with rice, dried apricots, sun-dried tomatoes, and pine nuts. On top, there's a layer of melted cheese that gives me joy just by looking at it. The flavor? Magnificent. Slightly sweet yet fresh and delicious. This is a gorgeous family meal that you can easily make at home.

Gorgeous Vegetarian Stuffed Tomatoes

These meatless stuffedareomatoes are such a good appetizer. We can easily serve them as a side dish or a main dish by making them with a big bowl of salad. These are the main reasons why you should make this recipe:

  • Made with juicy, red tomatoes that hold the stuffing beautifully 
  • Use simple ingredients to make the stuffing and create a gorgeous Mediterranean note
  • Serve with the grilled main dish or with a seasonal salad
  • Vegetarian and gluten-free
  • A simple way to prepare something new and delicious 

Rice Stuffed Tomatoes

Rice Stuffed Tomatoes

Essential ingredients

This dish has a delicious Mediterranean note. It's rich in flavor and uses unique ingredients that work together like a charm. Here, you can read more about the ingredients.

Tomato—We used Lušt tomatoes, which are local to our area. Feel free to choose your favorite large tomatoes.

Rice - Use long-grain rice that doesn't overcook and has an intact shape.

 Dried apricots give so much natural sweetness and balance out the flavors beautifully.

Pine nuts - add crunchiness and texture. 

Herbs—Mix fresh herbs like mint, parsley, oregano, and basil. They add freshness and lightness.

Cheese - choose a type of cheese that melts well; we like Scamorza or Mozzarella.

Rice Stuffed Tomatoes

Rice Stuffed Tomatoes

Luštek nagrajuje 

We partnered with a local Slovenian tomato producer called Lušt for this recipe. They prepared a fantastic giveaway for their Slovenian fans. That's why the following text is in Slovene.

Lušt je moj najljubši paradižnik. Vsako leto se ga razveselim in s svojo čudovito rdečo barvo, sočnostjo in z mamljivim izgledom kar kliče po ustvarjanju. Tako kot lani, so tudi letos v Luštu pripravili za vse odlično nagradno igro, kjer lahko osvojite LUŠTne nagrade, med drugim tudi brezplačen najem avtomobila Mazda 2 hybrid* za 1 leto. Vse kar morate narediti najdete na tej povezavi ali kliknite na fotografijo spodaj, ki vas bo popeljala do nagradne igre. Nagradna igra traja do 16.6.2024.

Luštek nagrajuje 2024


Feel free to serve Rice Stuffed Tomatoes warm or cold. We prefer serving them warm, as a delicious side dish.

If you have any leftovers left, place them in an airtight container and keep in the fridge for up to 2 days. Reheat in a preheat oven or serve cold.

How to make Rice Stuffed Tomatoes at home (video)

Check this quick video to master making Rice Stuffed Tomatoes at home.



Lets get cooking!

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  • prepare the tomatoes

    Rinse the tomatoes under running water and pat dry with a paper towel. Cut the top of each tomato and set aside. Using a spoon, scoop the flesh of the tomato out and place it in a bowl. Place the tomatoes into an ovenproof dish. Sprinkle the tomatoes with salt and place cut-side down into a sieve. Place the sieve atop a large bowl to catch those tomato juices.

  • stuffing

    Chop the flesh of the tomatoes and add to a bowl. Peel and dice the onion. Chop the fresh herbs, dried apricots, and sun-dried tomatoes. Place a pan over medium heat. Add the olive oil and onion and sauté for 3 - 4 minutes. Add the apricots, sun-dried tomatoes, pine nuts, and garlic. Stir and sauté for 2 minutes. Rinse the rice under running water and add to a pan. Sauté for 2 - 3 minutes, then add the chopped tomato flesh, herbs, and spices. Pour in 80ml (1/3 cup) of water. Stir and cook for 8 minutes.

  • bake and serve

    Place a rack in the middle of the oven and preheat it to 200 °C / 390 °F. Stuff the tomatoes with the prepared filling. Arrange the cubed cheese on top. Pour a tablespoon of water over the stuffing and close with the tomato tops. Lightly drizzle with olive oil. Place a sheet of parchment paper on top of the tomatoes and place in the oven. Bake for 5 minutes at 200 °C / 390 °F. Remove the parchment paper and bake for 10 - 15 minutes or until the cheese is melted and bubbly. Remove from the oven, set aside a few minutes, then serve.


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