Can I make Cheesy Baked Stuffed Tomatoes ahead of time?

Yes! You can prepare the stuffed tomatoes up to a day in advance. Just store them in the refrigerator and bake when ready to serve.

What are the best tomatoes to use for stuffing?

Firm, medium-large tomatoes such as beefsteak, vine-ripened, or Roma tomatoes work best because they hold their shape during baking.

Can I substitute rice with quinoa or couscous?

Absolutely! Quinoa and couscous are great substitutes for rice and add unique textures and nutritional benefits to the dish.

Is this recipe vegetarian or vegan?

The recipe is vegetarian. To make it vegan, use plant-based cheeses or nutritional yeast instead of dairy cheese.

How do I reheat leftover stuffed tomatoes?

Reheat leftovers in the oven at 350°F for 10–12 minutes, or microwave them on medium power for 2–3 minutes until warmed through.

Cheesy Baked Stuffed Tomatoes – Easy Oven Dinner Idea

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

Scale

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