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Italian Rice Stuffed Tomatoes

These Italian rice stuffed tomatoes are healthy and delicious. These will work as a side or a main dish. They are homey, hearty, sophisticated and not too difficult to make .

I enjoy them along side a big salad and they would taste great with a main protein like Italian chicken or steak by their side but they can hold their own as a main dish too.

What you need to make Italian rice stuffed tomatoes:

Serves 6

  • 4 cups cooked brown rice
  • 8 large tomatoes
  • 1 cup white onion – diced
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes
  • 1/2 teaspoon salt
  • 2 teaspoons garlic and herb seasoning – plus more to sprinkle on top
  • 1 tablespoon dried basil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ground sage
  • 3/4 cup tomato juice with seeds – reserved from the inside of the tomatoes
  • 1 teaspoon lemon juice
  • 1/2 cup mozzarella cheese – optional

Instructions

  1. Cook rice and set aside.
  2. Preheat oven to 350 F.
  3. Cut the tops of the tomatoes off and scoop out the seeds and juice, reserve the seeds and juice for adding later.
  4. Place tomatoes in a baking dish and set aside.
  5. In a pan, add onion and olive oil. Cook until onion is softened and starts to get golden.
  6. Add tomatoes, salt, garlic and herb seasoning, dried basil, black pepper, oregano, ground sage, tomato juice, lemon juice and cooked rice to the pan.
  7. Stir together then spoon into each tomato, pack them full and fill them until they are brimming over.
  8. If adding cheese, sprinkle over the tops of tomatoes and bake for 20 minutes.

Here are a few other rice dishes you might like:

Print Recipe
5 from 1 vote

Italian Rice Stuffed Tomatoes

Delicious and hearty rice stuffed tomatoes.
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner, Main Course, Main Dish, vegan
Cuisine: Italian, main course
Keyword: Easy Recipes, Italian, main course, Rice, Tomatoes, Vegan
Servings: 6 people

Ingredients

  • 4 cups cooked brown rice
  • 8 large tomatoes
  • 1 cup white onion – diced
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes
  • 1/2 teaspoon salt
  • 2 teaspoons garlic and herb seasoning – plus more to sprinkle on top
  • 1 tablespoon dried basil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ground sage
  • 3/4 cup tomato juice with seeds – reserved from the inside of the tomatoes
  • 1 teaspoon lemon juice
  • 1/2 cup mozzarella cheese – optional

Instructions

  • Cook rice and set aside.
  • Preheat oven to 350 F.
  • Cut the tops of the tomatoes off and scoop out the seeds and juice, reserve the seeds and juice for adding later.
  • Place tomatoes in a baking dish and set aside.
  • In a pan, add onion and olive oil. Cook until onion is softened and starts to get golden.
  • Add tomatoes, salt, garlic and herb seasoning, dried basil, black pepper, oregano, ground sage, tomato juice, lemon juice and cooked rice to the pan.
  • Stir together then spoon into each tomato, pack them full and fill them until they are brimming over.
  • If adding cheese, sprinkle over the tops of tomatoes and bake for 20 minutes.
5 from 1 vote (1 rating without comment)