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Tomatoes Stuffed with Green Rice

The rice and fresh herb stuffed tomatoes make a lovely starter or are great served with a piece of fish or a big salad.

Time 40 Minutes
Skill Level Intermediate

Ingredients List


Serves 2
  • 0.5 cup risotto rice
  • 4 large tomatoes (vine ripened)
  • 1 tbsp extra virgin olive oil
  • 0.25 cup fresh basil (finely chopped)
  • 2 tbsp flat leaf parsley (chopped fresh)
  • 1 clove garlic


  1. Preheat oven to 180° C.
  2. Line baking dish just big enough to hold tomatoes with baking paper.
  3. Bring saucepan filled with water to boil.
  4. Add rice and salt and simmer till rice is half cooked (10 mins).
  5. Drain and set aside.
  6. Cut off a half inch slice off top of each tomato and save.
  7. Using small spoon, scoop out tomato seeds and juice and place in sieve over a bowl.
  8. Add the rice to the strained tomato juice, the olive oil, basil, parsley, garlic, salt, pepper and mix.
  9. Spoon mixture into hollowed-out tomatoes.
  10. Cover each tomato with its top.
  11. Bake until rice is tender, about 20 mins.

Season with ground pepper and salt.


Image from Shuttestock Credit: DarZel