Stuffed Tomatoes with Rice
These stuffed tomatoes with rice, spinach, and feta are a fresh way to enjoy the flavors of the Mediterranean. A wonderful lunch or side dish, they also make great leftovers!
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As much as I love carbs, I also love vegetarian-based recipes–though, for me, the two often go hand in hand. These stuffed tomatoes with rice are one of my favorite ways to eat this dutiful member of the nightshade family: They’re filled with fluffy rice, wilted spinach, creamy feta, and a splash of fresh lemon. It’s a bit of summer in every bite, but there’s no wrong time of year to eat these. In fact, this recipe helps revive tomatoes when they’re not in peak season.
These tomatoes are also easier to make than you might think. As long as you have a sharp knife and a little patience, they come together quickly. I’ve made this recipe with both Vine and Beefsteak tomatoes, and surprisingly, the Vines hold up better. I also think their taste and texture are superior to Beefsteaks, so I recommend them here.
These stuffed tomatoes with rice have Greek flavors, but you can easily substitute them with, say, Italian ingredients like mozzarella and Parmesan in place of the feta. You can also swap the white rice with Arborio. Just be sure to adjust the time/measurements to produce the desired 1 cup of cooked rice according to this recipe.
Shopping List
- Whole Fresh Tomatoes (Preferably Vine)
- White Rice
- Extra Virgin Olive Oil
- Garlic Powder
- Fresh Baby Spinach
- Fresh Lemon
- Feta Cheese
Pro Tips
Use a sharp knife: A dull blade will make it more difficult to slice the tops off the tomatoes and could also “smoosh” them (even if the tomatoes are on the firmer side). A sharp knife will make your life much easier!
Use firm tomatoes: The firmer they are, the better they’ll hold up when you cut off the tops and remove the pulp. I think Vine tomatoes hold up best (more than Beefsteak), but you can use Beefsteak or even Roma tomatoes. If using Beefsteak, you may need just 2 or 3 of them; for Roma, you may need at least 6.
Discard the tomato pulp: Many stuffed tomato recipes call for removing the pulp, chopping it up, and adding it to the rice mixture, but I find that it only creates a watery mess. I also don’t think it adds much extra flavor, so I recommend throwing it away.
Suggestions for Variations and Substitutions
- Use any rice you like, such as Arborio, Basmati, or brown rice. Just make sure to adjust the time/measurements to produce 1 cup of cooked rice.
- Swap the feta with mozzarella for an Italian flair. You can cube the mozzarella and stir it into the rice, or add it to the top of the tomatoes during the last few minutes of cooking and allow it to melt.
- Replace the spinach with another leafy green, like kale. Just cook the kale to the desired tenderness first.
- Top the tomatoes with panko breadcrumbs for some crunch. Drizzle the panko with extra virgin olive oil so they’ll brown nicely in the oven.
Leftovers
Store in an airtight container in the refrigerator, and consume within three days. You can gently reheat the tomatoes in the oven or microwave. I don’t recommend freezing them.
Looking for More Vegetarian Recipes?
- Italian peppers with olives and breadcrumbs
- Potato-tomato casserole with Gruyère
- Roasted Parmesan carrots
- Zucchini and eggs
Stuffed Tomatoes with Rice
Ingredients
For the Tomatoes
- 4 large Vine tomatoes, firm
- 1/4 teaspoon kosher salt
For the Filling
- 1 cup cooked white rice (See Note 1)
- 1 tablespoon extra virgin olive oil plus 2 teaspoons, divided
- 1/2 teaspoon garlic powder
- 1 cup fresh baby spinach (tightly packed)
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- Juice of 1/4 to 1/2 lemon
- 2 ounces feta, crumbled
Instructions
- Preheat the oven to 400F. See Note 1 for how to prepare the cooked rice. Don't forget to salt the water!
- Use a sharp knife to slice about 1/4" inch off the top of each tomato. Use a paring knife to gently cut around the edge of the inside of each tomato, and use a spoon to scoop out all the pulp and discard it. Distribute a bit of salt from the 1/4 teaspoon kosher salt to season the inside of each tomato, and turn each one over onto a paper towel to allow them to drain while you prepare the rice filling.4 large Vine tomatoes, firm1/4 teaspoon kosher salt
- Heat 1 tablespoon of extra virgin olive oil in a medium sautée pan. Add the garlic powder, spinach, salt, and black pepper. Cook until the spinach wilts, about 1 to 2 minutes. Stir the cooked rice into the spinach and add another 2 teaspoons of olive oil. Add the lemon juice, and give everything a quick stir until well-incorporated. Stir in the crumbled feta. Taste and adjust for salt and pepper, if necessary. Remove the pan from the heat.1 tablespoon extra virgin olive oil plus 2 teaspoons, divided1/2 teaspoon garlic powder1 cup fresh baby spinach (tightly packed)1/4 teaspoon kosher saltFreshly ground black pepper1 cup cooked white riceJuice of 1/4 to 1/2 lemon2 ounces feta, crumbled
- Stuff each tomato with some of the rice mixture. Press the filling into each one with a spoon to ensure they're well packed. When you're done filling them, each one should have a mound of rice on top. You may have a small amount of rice leftover.
- Place the tomatoes in a lightly oiled casserole dish or on a sheet pan. Top each tomato with a drizzle of extra virgin olive oil, and lay a piece of aluminum foil over the top (like a blanket). This will help keep the rice moist. If you prefer to brown the top of the rice for some crunch, leave the foil off. Bake for about 20 minutes, until the tomato skins just begin to shrivel. Enjoy!