Cheesy Rice Stuffed Tomato

Cheesy Rice Stuffed Tomatoes are a simple yet satisfying starter featuring ripe tomatoes filled with fluffy rice, melted cheese, herbs, and gentle seasoning. They are easy to prepare, wonderfully colourful, and make an excellent appetiser for family meals, buffets, or dinner parties.

Prep Time 20

Cook Time 25

Total Time 45

Servings Servings

Ingredients

4 large ripe tomatoes
200 g long-grain rice cooked cooled slightly
150 g mature Cheddar cheese grated
50 g mozzarella cheese grated
2 tbsp cream cheese
2 medium spring onions finely sliced
2 tbsp fresh parsley finely chopped
1 tsp dried oregano
½ tsp garlic powder
¼ tsp paprika
Freshly ground black pepper to taste
Salt to taste
1 tbsp olive oil
Cheddar Extra grated for topping
parsley Fresh for garnish

Instructions

Preheat the oven to 190°C (170°C fan) or 375°F.
Wash the tomatoes and slice off the tops, keeping them to one side.
4 large ripe tomatoes
Carefully scoop out the flesh and seeds using a spoon, leaving a sturdy shell around each tomato. Lightly season the inside with a little salt and place them upside down on kitchen paper for 10 minutes to drain excess moisture.
Salt
Place the cooked rice into a large mixing bowl.
200 g long-grain rice
Add the grated Cheddar, mozzarella, cream cheese, spring onions, parsley, oregano, garlic powder, paprika, black pepper and a small pinch of salt.
150 g mature Cheddar cheese, 50 g mozzarella cheese, 2 tbsp cream cheese, 2 medium spring onions, 2 tbsp fresh parsley, 1 tsp dried oregano, ½ tsp garlic powder, ¼ tsp paprika, Freshly ground black pepper, Salt
Mix everything thoroughly until the rice is evenly coated with the cheeses and seasonings.
Lightly brush the outside of the tomatoes with olive oil.
1 tbsp olive oil
Spoon the cheesy rice mixture firmly into each tomato, slightly mounding the filling on top.
Sprinkle each stuffed tomato with a little extra grated Cheddar.
Cheddar
Arrange the tomatoes in a lightly greased baking dish.
Bake for 20–25 minutes, or until the tomatoes have softened, the filling is piping hot, and the cheese has melted to a golden finish.
Remove from the oven and allow them to stand for 3–5 minutes.
Garnish with fresh parsley and serve immediately.
parsley

Equipment

Notes

Serving Suggestions:

These stuffed tomatoes are delicious served with:

Mixed green salad
Garlic bread
Crusty baguette
Rocket and Parmesan salad
Roasted Mediterranean vegetables
Grilled chicken
Cold sliced meats
A light tomato soup for a larger lunch

Cook's Tips:

Firm, ripe tomatoes hold their shape best during baking.

Day-old cooked rice works particularly well because it stays fluffy.

Gruyère, Red Leicester, or Emmental can be substituted for some of the Cheddar.

Add a pinch of chilli flakes if you enjoy a gentle kick of heat.

The tomatoes can be stuffed several hours in advance and refrigerated until ready to bake.

Avoid overbaking, as the tomatoes should remain intact while becoming tender.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (160°C fan) for about 10–15 minutes, or until thoroughly heated. Freezing is not recommended, as the tomatoes tend to become watery after thawing.

Nutrition