Stuffed Tomatoes

These stuffed tomatoes are a healthy, Mediterranean-inspired recipe made with rice, chickpeas, and fresh herbs — perfect for a wholesome summer meal.

For more easy mediterranean recipes, check out our easy focaccia, falafel, lemon ricotta pasta, and lentil and rice mujadara.

Stuffed Tomatoes (with Chickpeas and Spinach)

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Tomatoes: Pick vine tomatoes that are ripe but not excessively so. They should feel firm to the touch and preferably without bruises. These are perfect for baked stuffed tomatoes.
• Olive oil: Used to fry the onion and the garlic. Substitute vegetable oil or avocado oil.
• Onion & Garlic: Onion and garlic are essential for a tasty flavor base. We gently fry them in oil for a couple of minutes to develop depth.
• Spices: You’ll love Mediterranean stuffed tomatoes seasoned with cumin, coriander, and red pepper flakes. Substitute dried oregano or Italian herbs if preferred.
• Rice: We use long-grain white rice. You can use most rice varieties, including short-grain. White rice cooks faster, but quinoa is a good substitution for extra protein.
• Chickpeas: Use canned or home-cooked chickpeas. They’re protein-rich and make this a hearty, plant-based summer meal. Substitute green or brown lentils, black beans, or pinto beans.
• Spinach: Spinach, rice, and chickpeas are a flavorful trio. Substitute with chard or kale if needed.
• Vegetable broth: Adds flavor and moisture, helping the rice cook evenly inside the tomatoes. Substitute water with extra seasoning if you don’t have broth.
• Fresh herbs: We use parsley for freshness. Substitute with fresh basil, mint, or coriander for a different Mediterranean twist.
• Salt & Pepper: We recommend sea salt or kosher salt and freshly ground black pepper. Adjust to taste.

Step 1: Prepare the Tomatoes

Cut off the tops of the tomatoes and set them aside — you’ll use them as lids later. Scoop out the tomato flesh, juice, and seeds with a spoon and blend until smooth.

Sprinkle a pinch of salt inside the empty tomatoes, then place them upside down on a plate to drain.

Step 2: Make the Filling

Preheat your oven to 350°F (180°C). In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3 minutes, stirring often. Add the garlic, cumin, coriander, red pepper flakes, and rice. Cook for 1 more minute, stirring to coat the rice in the spices.

Pour in the blended tomato juice and vegetable broth. Add the drained chickpeas and spinach. Season with salt and black pepper. Let the filling simmer gently, stirring occasionally, for about 12 minutes or until the rice is al dente and most of the liquid is absorbed. Stir in the chopped parsley, then taste and adjust the seasoning.

Step 3: Stuff and Bake the Tomatoes

Fill each tomato with the warm rice mixture, pressing it gently down with the back of a spoon. It’s okay if the rice mounds a little over the top.

Place the stuffed tomatoes in a baking dish and cover each one with its tomato top. Bake for 20 minutes at 350°F (180°C), or until the tomatoes are tender and the tops start to wrinkle.

Step 4: How to serve them

Serve them on a large platter for a beautiful and rustic presentation — they make a stunning centerpiece for any meal.

These Mediterranean stuffed tomatoes are versatile: enjoy them as a light main dish, a hearty side, or an elegant starter.

For extra flavor and creaminess, we love pairing them with a dollop of Greek-style yogurt, creamy Labneh, or our tangy Yogurt Tahini Sauce. The contrast of warm, spiced rice and cool yogurt is simply irresistible.