Vegetarian Stuffed Tomatoes with Rice
These Mediterranean vegetarian stuffed tomatoes with rice are oven-baked and filled with sautéed spinach, feta, and bright lemon. Made with pre-cooked rice and a limited number of ingredients, these tomatoes are hearty enough as a vegetarian main but also make an excellent side dish.
Ingredients
For the Tomatoes
- 4 to 5 vine tomatoes large and firm
- ¼ to ½ teaspoon kosher salt
For the Filling
- 6 teaspoons extra virgin olive oil divided (1 tablespoon + 2 teaspoons)
- 1 cup fresh baby spinach tightly packed
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- Ground black pepper
- 1 cup cooked white rice (Note 1)
- ½ lemon squeezed
- 2 ounces crumbled feta
Instructions
- Preheat the oven to 400℉.
- Use a sharp knife to slice about ¼" 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.
- Use the ¼ to ½ teaspoon of salt to lightly salt the inside of each tomato. Turn them over onto a paper towel to let them drain while you prepare the rice filling.
- Heat 1 tablespoon of the olive oil in a medium sautée pan. Add the spinach, garlic powder, salt, and black pepper. Cook until the spinach wilts, 1-2 minutes.
- Stir in the cooked rice and the remaining 2 teaspoons of olive oil. Add the lemon juice, and give everything a quick stir. Stir in the crumbled feta. Taste and adjust for seasoning. Remove the pan from the heat.
- Stuff each tomato with some of the rice mixture. Press the filling into each one with a spoon to ensure they're well packed and mounded on top. You may have a small amount of rice that remains, depending on the size/number of tomatoes.
- 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.
- Blanket the dish or sheet pan with a piece of aluminum foil, but don't wrap it tightly. 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!
Notes
Note 1: A ½ cup of dried white rice yields 1 cup of cooked rice if you prepare it like pasta by boiling it in a large pot of SALTED water and draining it afterward. White rice takes about 10 minutes to cook this way.
General Notes:
- Make sure the tomatoes are firm, as this makes them easier to prepare and helps them hold up better while cooking.
- Use a sharp knife to cut the tomatoes.
- Don't forget to taste the rice right before stuffing the tomatoes with it to ensure it has enough salt to your liking.
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 37g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 25mg | Sodium: 931mg | Potassium: 758mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3581IU | Vitamin C: 52mg | Calcium: 195mg | Iron: 2mg
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