Mediterranean Stuffed Tomatoes with Rice Recipe

Name: Mediterranean Stuffed Tomatoes with Rice Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Ingredients: 8 medium tomatoes; 1 teaspoon olive oil; ½ medium onion; 3 cloves garlic; ½ cup tomato pulp; 1 cup rice blend; 2 ¾ cups vegetable broth; ¼ cup pine nuts + 1 teaspoon olive oil; ¼ cup chopped green olives; ¼ cup chopped Italian parsley; ¼ cup feta cheese; 2 teaspoons minced fresh oregano; 6 finely chopped pitted dates; salt and pepper

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5.0

81 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
8 servings
Calories
174 kcal
Course
Side Dish
Cuisine
Mediterranean

Mediterranean Stuffed Tomatoes with Rice Recipe

Iris Warren

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These stuffed tomatoes with rice are a simple yet stunning main or side dish. Ripe tomatoes are stuffed with a Mediterranean rice filling, topped with feta cheese, and roasted in the oven. They're healthy yet hearty and they're ready in just an hour!

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Ingredients

Servings

8 medium tomatoes
1 teaspoon olive oil
½ medium onion minced
3 cloves garlic minced
½ cup tomato pulp chopped - reserved from hollowing the tomatoes
1 cup rice blend see notes
2 ¾ cups vegetable broth
¼ cup pine nuts + 1 teaspoon olive oil
¼ cup chopped green olives
¼ cup chopped Italian parsley
¼ cup feta cheese or 2 tablespoons nutritional yeast
2 teaspoons minced fresh oregano
6 finely chopped pitted dates can sub ¼ cup dried currants or raisins
salt and pepper to taste

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Instructions

Cut the tops off the tomatoes, use a small spoon to scoop out the centers, then place them in a baking dish. Reserve the tops and insides of the tomatoes.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until it turns translucent, about 3 minutes. Add the garlic and cook for 1 minute more.
Add the chopped tomato pulp, the Floating Leaf rice blend, and the vegetable broth and bring it to a boil. Boil for 5 minutes then reduce the heat to low, cover the skillet, and cook for 20 minutes. Preheat your oven to 375 degrees Fahrenheit while the rice cooks.
While the rice cooks, toast the pine nuts in 1 teaspoon of oil over medium heat for 3-4 minutes, until they are golden and fragrant. Chop the olives, parsley, and dates. When the rice is soft, add the pine nuts, olives, parsley, feta cheese or nutritional yeast, oregano, and dates and mix well. Season with salt and pepper, to taste.
Stuff the rice into the tomatoes and place the tops on the tomatoes. Roast for 30 minutes, or until the tomatoes are soft and starting to brown on top.

Notes

We used Floating Leaf rice blend in this recipe.
We used Floating Leaf rice blend in this recipe.

Nutrition Information

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Serving 1 stuffed tomato Calories 174kcal (9%) Carbohydrates 28g (9%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Cholesterol 4mg (1%) Sodium 821mg (34%) Potassium 523mg (15%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 1472IU (29%) Vitamin C 21mg (23%) Calcium 61mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 174 kcal

% Daily Value*

Serving	1 stuffed tomato
Calories	174kcal	9%
Carbohydrates	28g	9%
Protein	6g	12%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	2g	10%
Cholesterol	4mg	1%
Sodium	821mg	34%
Potassium	523mg	11%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	1472IU	29%
Vitamin C	21mg	23%
Calcium	61mg	6%
Iron	2mg	11%