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Simple Stuffed Tomatoes

Claire Wright

Tomato  icon
In season now

Serves: 4

Prep time: 10 mins

Cook time: 30 mins


4 beef tomatoes or 6-8 medium tomatoes

1 mug of rice cooked in 2 mugs of water until fluffy

A handful of grated cheese (Cheddar, mozzarella or Parmesan all work well here)

1 tbsp (olive) oil or melted butter

1 tsp dried oregano or Italian mixed herbs, optional

Salt & pepper

1 tsp soy sauce, optional

Veg Portions / Serving: 1


Kitchen Ninja

These stuffed tomatoes are simple and sweet, great for kids to get involved in making as much as eating. A cheap, filling supper.


Preheat the oven to 190C/gas 5. Cut the tops off the tomatoes and scoop out the middle of the tomatoes. Keep the tops and insides – just roughly chop them and add to the filling mix.

To make the filling, mix the tomato flesh with the cooked rice, cheese, oil or butter, and herbs, season to taste with salt and pepper and a little soy sauce, if using.

Place the scooped-out tomatoes on a lined baking tray. Stuff the tomato ‘bowls’ with the filling (if you have extra, just scoop straight onto the tray around it. Bake in the preheated oven for 20 mins, or until the tomatoes are softened and the rice is just going golden and crispy on the top. Serve hot.

Claire Wright

Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.

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