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Mediterranean Stuffed Tomatoes

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Bursting with savory herbs, fluffy rice, garlic, and cheese, these roasted Mediterranean stuffed tomatoes are a deliciously rustic dish—perfect as a vegetarian main or a vibrant side full of sun-soaked flavor.

Ingredients

Units Scale
  • 6 large ripe tomatoes
  • 1 cup cooked rice (or quinoa)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • Salt and black pepper to taste
  • Optional: 1/4 teaspoon chili flakes for heat

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice the tops off the tomatoes and set aside. Gently scoop out the tomato pulp with a spoon and place in a bowl. Salt the hollowed tomatoes lightly and place them upside down to drain.
  3. Heat 1 tablespoon olive oil in a skillet. Sauté onion and garlic until translucent. Add tomato pulp and cook for 5 minutes to reduce moisture.
  4. In a mixing bowl, combine the cooked rice, sautéed tomato mixture, feta, Parmesan, herbs, salt, pepper, and chili flakes if using.
  5. Spoon the filling into the hollow tomatoes and place them in a baking dish. Drizzle with remaining olive oil and place the tops back on.
  6. Bake for 35–40 minutes, until tomatoes are tender and slightly caramelized.
  7. Serve warm or at room temperature with crusty bread or a side salad.

Notes

  • Use heirloom or beefsteak tomatoes for best stuffing size and flavor.
  • Quinoa can be used for a gluten-free alternative.
  • Make ahead and reheat gently in the oven for easy meals.
  • Customize with chopped olives or pine nuts for extra Mediterranean flair.

Nutrition

Find it online: https://yumfoodusa.com/mediterranean-stuffed-tomatoes/