Stuffed tomatoes are a juicy and satisfying meal with a mouthwatering rice filling and Mediterranean flavors.
Our recipe is wholesome, healthy, and delicious, and you can enjoy it as a starter, main course, or side dish. It’s excellent for meal prep too!
![Stuffed Tomatoes - The Plant Based School (1) Stuffed Tomatoes - The Plant Based School (1)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-tomatoes-3.jpg)
Table of Contents
- Mediterranean stuffed tomatoes video
- How to make stuffed tomatoes
- Serving suggestions
- Variations
- Storage
- More fresh tomato recipes
- More stuffed veggies
- Stuffed Tomatoes Recipe
You’ll love this recipe because it combines the familiar flavors of rice and tomatoes with a nourishing, satisfying, and aromatic filling made with chickpeas, spinach, and cumin.
This recipe is perfect for meal prep as the tomatoes get more flavorful as the ingredients meld in the fridge, and you can easily reheat them in the microwave for a healthy lunch or quick dinner.
This stuffed tomato recipe is heavily inspired by my nonna’s cooking, but I made some addition to turn them into a fulfilling meal.
For example, I added chickpeas, spinach, and cumin to the rice filling to make them a complete meal with fragrant Mediterranean aromas.
Thanks to the combination of spices, legumes, and veggies, our recipe doesn’t need meat or cheese. It’s suitable for gluten-free and vegetarian diets.
![Stuffed Tomatoes - The Plant Based School (2) Stuffed Tomatoes - The Plant Based School (2)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-tomatoes-17.jpg)
Mediterranean stuffed tomatoes video
Ingredients & Substitutions for stuffed tomatoes
![Stuffed Tomatoes - The Plant Based School (3) Stuffed Tomatoes - The Plant Based School (3)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-tomatoes-ingredients.jpg)
Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.
Tomatoes
Pick vine tomatoes that are ripe but not excessively so. They should feel firm to the touch and preferably without bruises.
Olive oil
To fry the onion and the garlic. Substitute vegetable oil.
Onion & Garlic
Onion and garlic are essential for a tasty flavor base. We gently fry them in oil for a couple of minutes.
Spices
You’ll love stuffed tomatoes with cumin, coriander, and red pepper flakes.
Substitute dried oregano or Italian herbs for cumin and coriander.
Rice
We use long-grain rice, white. You can use most rice varieties, including short-grain rice.
I’d recommend sticking to white rice for this recipe as it cooks faster.
Substitute quinoa for rice.
Chickpeas
You can use canned chickpeas or dry chickpeas that you previously soaked in water overnight and then boiled until tender.
Chickpeas (or any other legume) are an excellent complement to rice and make the meal complete from a nutritional point of view.
Substitute green or brown lentils, black beans, or pinto beans for the chickpeas.
Spinach
Spinach, rice, and chickpeas are excellent together.
You can substitute chard or kale for spinach.
Vegetable broth
To help the rice cook.
Fresh herbs
We use fresh parsley. Substitute fresh basil, fresh mint, or fresh coriander.
Salt & Pepper
We recommend sea salt or kosher salt and freshly ground black pepper.
![Stuffed Tomatoes - The Plant Based School (4) Stuffed Tomatoes - The Plant Based School (4)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-tomatoes-22.jpg)
How to make stuffed tomatoes
Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.
Prepare the tomatoes
Cut the top of the tomatoes and set them aside. With a spoon, remove the tomato flesh, seeds, and water and add it to a blender.
Season the inside of the tomatoes with a pinch of salt and put them upside down on a plate.
Tip: This step helps remove excess water from the tomatoes.
![Stuffed Tomatoes - The Plant Based School (5) Stuffed Tomatoes - The Plant Based School (5)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-tomatoes-2.jpg)
Blend the tomato pulp, juice, and seeds until smooth and set aside.
![Stuffed Tomatoes - The Plant Based School (6) Stuffed Tomatoes - The Plant Based School (6)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-tomatoes-3-2.jpg)
Make the filling
Preheat the oven to 350°F or 180°C.
In a large skillet, fry the chopped onion in olive oil for 3 minutes.
Add pressed garlic, cumin, coriander, red pepper flakes, and rice, and fry for one more minute while stirring.
![Stuffed Tomatoes - The Plant Based School (7) Stuffed Tomatoes - The Plant Based School (7)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-tomatoes-5.jpg)
Add the blended tomato juice, drained chickpeas, and spinach, then season with salt and black pepper.
![Stuffed Tomatoes - The Plant Based School (8) Stuffed Tomatoes - The Plant Based School (8)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-tomatoes-8.jpg)
Simmer on medium heat, stirring often, for about 12 minutes or until the rice is al dente and has absorbed the liquid.
Stir in the chopped parsley, then taste and adjust for salt.
![Stuffed Tomatoes - The Plant Based School (9) Stuffed Tomatoes - The Plant Based School (9)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-tomatoes-9.jpg)
Stuff the tomatoes
Stuff the tomatoes with the rice mixture to the edge and above, pressing the rice gently with the back of a spoon.
![Stuffed Tomatoes - The Plant Based School (10) Stuffed Tomatoes - The Plant Based School (10)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-tomatoes-10.jpg)
Arrange the stuffed tomatoes on a baking pan, cover each tomato with their sliced top, and bake at 350°F or 180°C for 20 minutes.
![Stuffed Tomatoes - The Plant Based School (11) Stuffed Tomatoes - The Plant Based School (11)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-tomatoes-13.jpg)
Serving suggestions
Arrange the tomatoes on a serving platter and serve as a beautiful centerpiece. They are excellent as a starter, main dish, or side.
![Stuffed Tomatoes - The Plant Based School (12) Stuffed Tomatoes - The Plant Based School (12)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-tomatoes-16.jpg)
We like serving stuffed tomatoes on a bed of Greek-style yogurt, Labneh, or with our Yogurt Tahini Sauce.
Drizzle with good quality extra virgin olive oil, and sprinkle with toasted pine nuts, parsley, and a pinch of paprika or sumac.
![Stuffed Tomatoes - The Plant Based School (13) Stuffed Tomatoes - The Plant Based School (13)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-tomatoes-17.jpg)
Other spreads that work well with stuffed tomatoes are:
- Tahini sauce (tahini, water, garlic, lemon juice, etc.)
- Yogurt tahini sauce (Greek-style yogurt, tahini, water, garlic, salt, etc.)
- Tzatziki (cucumber, Greek-style yogurt, mint, olive oil, lemon, garlic, etc.)
- Hummus (chickpeas, cumin, tahini, lemon juice, etc.)
- Muhammara (roasted bell peppers, tomatoes, walnuts, etc.)
- Baba Ganoush or Mutabal (eggplant dips with tahini, etc.)
- Tahini Sauce
- Yogurt Tahini Sauce
- Tzatziki
- Muhammara
Variations
Lentil rice stuffing
![Stuffed Tomatoes - The Plant Based School (18) Stuffed Tomatoes - The Plant Based School (18)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/08/Stuffed-pepper-with-stilk-9.jpg)
The rice and lentil stuffing used in our stuffed bell pepper recipe is also delicious for stuffing tomatoes.
Check out our stuffed bell peppers with lentil and rice stuffing.
Storage
Make ahead: this stuffed tomato recipe is excellent to make in advance as the tomatoes get tastier as the flavors meld in the fridge.
Refrigerator: let the tomatoes cool down completely, transfer them to an airtight container, and store them in the fridge for up to 5 days.
Freezer: let them cool down completely, then transfer them into a freezer-friendly container and freeze them for three months.
Reheat: reheat stuffed tomatoes in the microwave for about 2 minutes.
More fresh tomato recipes
If you love cooking with fresh tomatoes, take a peek at these healthy tomato recipes:
- Tomato galette (pie crust, ricotta, basil, cherry tomatoes, oregano, etc.)
- Easy tomato salad (heirloom tomatoes, red onion, balsamic vinegar, basil, etc.)
- Pan con tomate (grated tomato, olive oil, salt, bread, etc.)
- Bruschetta (diced tomatoes, balsamic vinegar, basil, garlic, bread, etc.)
- Pan con Tomate (Spanish tomato bread)
- Tomato Galette
- Tomato Salad
- Bruschetta
More stuffed veggies
Get more wholesome and tasty meal inspiration from these stuffed vegetable dinners:
- Stuffed eggplant (eggplant, cherry tomatoes, basil pesto, pine nuts, etc.)
- Zucchini boats (lentils, walnuts, canned tomatoes, zucchini, garlic, etc.)
- Stuffed zucchini (zucchini, sun-dried tomatoes, breadcrumbs, olive oil, ricotta, etc.)
- Microwave sweet potato (sweet potato, couscous salad, tahini dressing, etc.)
- Stuffed bell peppers (rice, lentils, vegetable broth, cumin, bell pepper, lemon, etc.)
- Stuffed Bell Peppers
- Stuffed Eggplant
- Stuffed Zucchini
- Microwave Sweet Potato
For many more dinner ideas, check out our mains category page.
Stuffed Tomatoes
By: Nico Pallotta
5 from 5 votes
Stuffed tomatoes are a juicy and satisfying meal with a mouthwatering rice filling and Mediterranean flavors.
Our recipe is wholesome, healthy, and delicious, and you can enjoy it as a starter, main course, or side dish. It's excellent for meal prep too!
Prep Time: 20 minutes mins
Cook Time: 32 minutes mins
Total Time: 52 minutes mins
Servings: 12 tomatoes
Course: Appetizer, Main Course, Side dish
Cuisine: Mediterranean
Pin Print
Ingredients
- 12 vine tomatoes
- 2 tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic pressed
- 1 teaspoon cumin ground
- 1 teaspoon coriander ground
- ¼ teaspoon red pepper flakes
- 1 cup rice
- 2 cups vegetable broth
- 1 can (15-ounce) chickpeas drained
- 2 handfuls spinach
- 1 teaspoon salt + black pepper to taste
- 1 handful parsley chopped
Instructions
Prepare the tomatoes
Slice off the top of 12 vine tomatoes and set it aside.
With a spoon, remove the flesh, seeds, and water of the tomatoes and add it to a bowl.
Season the inside of the tomatoes with a pinch of salt and put them upside down on a plate.
Blend the pulp, seeds, and water of the tomatoes and set it aside.
Make the stuffing
Preheat oven to 350°F or 180°C.
In a large skillet, fry 1 onion (chopped) in 2 tablespoons olive oil. Add 3 cloves garlic (pressed), 1 teaspoon cumin, 1 teaspoon coriander, ¼ teaspoon red pepper flakes, and 1 cup rice.
Fry one minute while stirring.
Add the blended tomato juice, 2 cups vegetable broth, 1 can (15-ounce) chickpeas, 2 handfuls spinach, 1 teaspoon salt and some black pepper.
Simmer for 12 minutes or until the rice is al dente and it has absorbed the liquid. Stir occasionally.
Stir in 1 handful parsley (chopped), then taste and adjust for salt.
Stuff the tomatoes
Stuff tomatoes with rice mixture.
Arrange on baking dish, cover with tops, and bake at 350°F or 180°C for 20 minutes.
Serve as a starter, main, or side dish.
Nico's serving tip: serve stuffed tomatoes on a bed of Greek-Style yogurt (or Yogurt Tahini Sauce). Drizzle with extra virgin olive oil, toasted pine nuts, parsley, and sumac.
Video
Stuffed Tomatoes (with Chickpeas and Spinach)
Notes
Nutrition information is an estimate for 1 stuffed tomato out of 12.
STORAGE
Make ahead:this stuffed tomato recipe is excellent to make in advance as the tomatoes get tastier as the flavors meld in the fridge.
Refrigerator:let the tomatoes cool down completely, transfer them to an airtight container, and store them in the fridge for up to 5 days.
Freezer:let them cool down completely, then transfer them into a freezer-friendly container and freeze them for three months.
Reheat:reheat stuffed tomatoes in the microwave for about 2 minutes.
ALSO ON THIS PAGE
- Substitutions
- Variations
- Serving suggestions
- More fresh tomato recipes
- More stuffed veggies
Nutrition
Calories: 145kcal, Carbohydrates: 25g, Protein: 5g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 435mg, Dietary Fiber: 4g, Sugar: 5g, Vitamin A: 1854IU, Vitamin B6: 0.2mg, Vitamin C: 21mg, Vitamin E: 1mg, Vitamin K: 58µg, Calcium: 40mg, Folate: 71µg, Iron: 1mg, Manganese: 1mg, Magnesium: 35mg, Zinc: 1mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.
If you liked these stuffed tomatoes, you might also enjoy:
- 20 Bean Recipes (easy meals)
- 45 Easy Vegetarian Dinner Recipes
- 30 High Protein Vegetarian Meals
- 40 Easy Meatless Meals
Categorized as:
Mains, Recipes, Sides, Starters
![Stuffed Tomatoes - The Plant Based School (41) Stuffed Tomatoes - The Plant Based School (41)](https://i0.wp.com/theplantbasedschool.com/wp-content/uploads/2023/09/Nico-and-Louise-PBS.jpg)
Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.
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