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Rice-Stuffed Tomatoes

Paula Jones
Updated Aug 23, 2011
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Leftover rice becomes a summery side dish in this easy recipe that requires only 10 minutes of prep time.

Rice-Stuffed Tomatoes

  • Prep Time 10 min
  • Total 50 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 4 large plum (Roma) tomatoes
  • 1 tablespoon coarsely chopped fresh basil
  • 1 tablespoon coarsely chopped fresh Italian (flat-leaf) parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup leftover cooked white rice
  • 1 to 2 tablespoons extra-virgin olive oil

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 9x5-inch ovenproof loaf pan with cooking spray; set aside.
  • Step 
    2
    Carefully cut tops off tomatoes. Scoop out tomato flesh; place in medium bowl. Invert tomato shells and tops onto kitchen towel to drain while making filling.
  • Step 
    3
    Into medium bowl with tomato flesh, use stick blender to pulse until tomatoes are smooth. Add basil, parsley, salt and pepper; stir to combine. Stir in rice.
  • Step 
    4
    Spoon mixture evenly into tomato shells. Place tomato tops over filled shells. Place tomatoes in loaf pan. Drizzle with olive oil.
  • Step 
    5
    Bake 30 to 40 minutes or until tomatoes are softened and mixture is thoroughly heated

Nutrition

Nutrition Facts are not available for this recipe

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