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
- 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.
Here are a few other rice dishes you might like:
- Artichoke, mushroom wild rice pilaf RECIPE HERE
- Instant pot lemony rice RECIPE HERE
Italian Rice Stuffed Tomatoes
Delicious and hearty rice stuffed tomatoes.
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.