Tomatoes Stuffed with Rice - Kraft Recipes Top
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Tomatoes Stuffed with Rice

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  • Cut a 1/2" thick slice off the top of each tomato. Keep the tomato tops. Scoop out the seeds, pulp, and juice from each tomato into a bowl. Cook the rice in 1 cup of water and the juice and pulp from the tomatoes. The rice should be just cooked through (don't let it get mushy). Drain if necessary.
  • Oil the bottom of a baking dish with 2 Tbsp. of olive oil. (The dish should be large enough to hold the tomatoes, but small enough that they all stand up.) Add the garlic, basil, parsley, oregano, parmesan cheese, 2 Tbsp. of olive oil, salt and red pepper to the rice and mix well.
  • Spoon the rice mixture into the tomatoes, mounding slightly. Place each filled tomato in the baking dish. Any leftover rice can be spread around the tomatoes in the baking dish. Place the tomato tops back on the tomatoes. Drizzle with the remaining olive oil (1 Tbsp).
  • Bake at 350 degrees F, until the rice is heated through, about 20 minutes. Serve hot, at room temperature, or chilled.

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