Cheesy Baked Stuffed Tomatoes are my go-to comfort food when I’m craving something hearty, wholesome, and packed with flavor—without spending hours in the kitchen. This easy oven-roasted tomato recipe was born on a lazy Sunday when all I had were a few overripe tomatoes, leftover herbed rice, and a block of mozzarella begging to be used. The result? Melty cheese-stuffed tomatoes with savory garlic rice, bubbling and golden, with a crispy top and juicy center. It’s like a warm hug in every bite—cheesy, aromatic, and satisfying. I love creating simple vegetarian dinner ideas that feel gourmet but use pantry staples. Whether you’re planning a light lunch, looking for stuffed tomato recipes with rice, or need a quick vegetarian weeknight meal, this dish delivers every time. Ready to bring that comfort to your table?
Here’s how to make the best Cheesy Baked Stuffed Tomatoes.
What Makes This So Irresistible
- ✅ Ready in just 45 minutes—minimal prep, max flavor.
- ✅ Perfect for vegetarians and meat-eaters alike.
- ✅ Great for meal prep—make ahead and reheat beautifully.
- ✅ Customizable—swap rice with quinoa, or add ground meat.
- ✅ Low in calories but high in satisfaction.
- ✅ Gorgeous presentation—great for dinner parties or potlucks.
- ✅ Only one pan to clean up!
Looking for the best way to make Cheesy Baked Stuffed Tomatoes at home? This is it.
Cheesy Baked Stuffed Tomatoes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Cheesy Baked Stuffed Tomatoes are oven-roasted tomatoes filled with herbed rice and topped with golden melted cheese—perfect for a quick vegetarian dinner or a healthy side dish.
Ingredients
- 6 large ripe tomatoes
- 1 cup cooked rice
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Cut the tops off the tomatoes and scoop out the pulp and seeds. Set the hollowed tomatoes aside and finely chop the pulp.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent.
- Add the chopped tomato pulp and cook for 5 minutes to reduce the liquid.
- Stir in the cooked rice, oregano, basil, salt, and pepper. Mix well and remove from heat.
- Fold in half of the mozzarella and all the Parmesan cheese.
- Stuff each hollowed tomato with the rice mixture, pressing down slightly to compact.
- Top with the remaining mozzarella cheese and place them in the prepared baking dish.
- Bake for 25–30 minutes, or until the tops are golden and the tomatoes are tender.
- Garnish with chopped parsley or basil before serving.
Notes
- Use firm tomatoes like beefsteak or vine-ripened to hold their shape while baking.
- You can substitute rice with quinoa or couscous for variation.
- Add breadcrumbs on top before baking for extra crunch.
- Make ahead and refrigerate before baking for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Ingredients for Cheesy Baked Stuffed Tomatoes
Here’s everything you’ll need:
- 6 large ripe tomatoes
- 1 cup cooked rice (white, brown, or wild rice works great)
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
For a gluten-free option, make sure the rice is certified gluten-free and skip store-bought cheese with additives.
Looking for more essential ingredients for Cheesy Baked Stuffed Tomatoes? You can add cooked quinoa, feta cheese, chopped spinach, or pine nuts for a twist.
How to Make Cheesy Baked Stuffed Tomatoes – Step by Step
Step 1: Prep the Tomatoes
- Preheat oven to 375°F (190°C).
- Lightly grease a baking dish with olive oil.
- Slice the tops off your tomatoes.
- Scoop out the pulp and seeds, being careful not to pierce the walls.
- Place the hollowed tomatoes in the baking dish.
- Finely chop the tomato pulp and set it aside.
Step 2: Sauté the Filling
- In a skillet, heat olive oil over medium heat.
- Add the onions and garlic. Sauté until fragrant and translucent (about 3–4 minutes).
- Stir in the chopped tomato pulp. Cook for about 5 minutes to reduce the moisture.
- Add cooked rice, oregano, basil, salt, and pepper. Mix well.
- Remove from heat.
- Fold in half the mozzarella and all the Parmesan cheese.
Step 3: Stuff and Bake
- Carefully fill each tomato with the rice mixture. Press down slightly to compact.
- Sprinkle the tops with the remaining mozzarella.
- Bake uncovered for 25–30 minutes, or until the cheese is golden and bubbly.
- Garnish with chopped parsley or fresh basil before serving.
Pro Tip: Want crispier cheese? Broil for an extra 2–3 minutes at the end.
Pro Tips for Making the Best Cheesy Baked Stuffed Tomatoes
- Want to make it ahead of time? Prep and refrigerate the stuffed tomatoes, then bake when ready.
- Looking for protein? Add chopped cooked chicken, crumbled tofu, or lentils to the rice.
- Cheese variations: Try gouda, sharp cheddar, or crumbled feta for a flavor twist.
- Use firm tomatoes like beefsteak or vine-ripened for the best structure during baking.
- Add breadcrumbs on top for a crunchy finish.
What is the secret to the best Cheesy Baked Stuffed Tomatoes? It’s the balance between juicy tomato, herbed filling, and golden melted cheese.
Nutritional Information for Cheesy Baked Stuffed Tomatoes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 22g |
| Protein | 6g |
| Fat | 11g |
| Fiber | 3g |
| Sodium | 320mg |
Low-calorie and nutrient-rich, this is a guilt-free indulgence!
Best Ways to Serve Cheesy Baked Stuffed Tomatoes
- Serve with a side of garlic bread or crusty baguette.
- Pair with a green salad, such as arugula or spinach with balsamic glaze.
- Add a chilled glass of white wine or sparkling water with lemon.
- Great with grilled chicken, tofu skewers, or roasted veggies.
Related Pairings:
- Try with our Pear and Gorgonzola Flatbread Recipe
- Or our Easy Roasted Potatoes and Broccoli Recipe
The best way to serve Cheesy Baked Stuffed Tomatoes? With warm bread and good company!
Storage & Leftovers
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended as tomatoes become mushy.
- Reheat: Warm in the oven at 350°F for 10–12 minutes or microwave for 2–3 minutes.
How long do Cheesy Baked Stuffed Tomatoes last in the fridge? Up to 3 days with full flavor retention.
Got Questions? We’ve Got You Covered
Q: Can I make this recipe vegan?
A: Yes! Just swap the cheese for vegan alternatives like dairy-free mozzarella or nutritional yeast.
Q: Can I use quinoa instead of rice?
A: Absolutely! Quinoa works beautifully and adds protein.
Q: What type of tomatoes are best?
A: Choose firm, medium-large tomatoes like beefsteak or Roma.
Q: Can I make this for a crowd?
A: Yes—just double the recipe and use a large baking dish.
Q: Is this recipe kid-friendly?
A: Definitely! The cheesy rice filling is a hit with little ones.
More Tasty Ideas to Explore
- Zucchini Grilled Cheese – Easy Recipe for Lunch
- Cheesy Garlic Cajun Chicken Pasta Recipe
- Teriyaki Pineapple Chicken Stuffed Peppers
Craving More? Try These Flavorful Picks!
Your Turn in the Kitchen!
Now that you know how to make the best Cheesy Baked Stuffed Tomatoes at home, it’s time to grab those ripe tomatoes and bring a little joy to your table. Whether it’s a weeknight dinner or a Sunday brunch, this dish will leave everyone asking for seconds.
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