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–+ servings
baked stuffed tomatoes arranged on a white platter for a healthy and plant-based Mediterranean recipe.

Stuffed Tomatoes

Prep Time: 20 minutes
Cook Time: 32 minutes
Total Time: 52 minutes
Servings: 12 tomatoes
Author: Nico Pallotta

  • 12 (12) vine tomatoes ripe but firm
  • 2 tablespoons (2 tablespoons) olive oil
  • 1 (1) onion chopped
  • 3 cloves (3 cloves) garlic pressed
  • 1 teaspoon (1 teaspoon) cumin ground
  • 1 teaspoon (1 teaspoon) coriander ground
  • ¼ teaspoon (¼ teaspoon) red pepper flakes
  • 1 cup (200 grams) rice
  • 2 cups (500 grams) vegetable broth
  • 1 can (15-oz) (1 can (240 g net)) chickpeas drained and rinsed
  • 2 handfuls (2 handfuls) spinach
  • 1 teaspoon (1 teaspoon) salt + black pepper to taste
  • 1 handful (1 handful) parsley chopped

  • Prepare the Tomatoes: Cut off the tops and scoop out the flesh from 12 vine tomatoes.
    Blend the flesh until smooth. Salt the insides and let the tomatoes drain upside down.
    Cutting the tops off vine tomatoes and scooping out the flesh and seeds with a spoon.
  • Make the Filling: Sauté 1 onion (chopped) in 2 tablespoons olive oil, then add 3 cloves garlic (grated), 1 teaspoon cumin, 1 teaspoon coriander, ¼ teaspoon red pepper flakes, and 1 cup rice.
    Stir in blended tomato pulp, 2 cups vegetable broth, 1 can (15-oz) chickpeas, and 2 handfuls spinach, 1 teaspoon salt, and some black pepper.
    Simmer for 12 minutes until rice is al dente. Add 1 handful parsley and adjust seasoning.
    Cooking the rice in a skillet for the filling of the tomatoes.
  • Stuff and Bake: Fill the tomatoes with the rice mixture, pressing gently. Place in a baking dish, cover with tomato tops, and bake at 350°F (180°C) for 20 minutes.
    Filling hollowed-out tomatoes with a warm rice and chickpea mixture using a spoon and baking them.
  • Serve: Serve warm or at room temp, on a platter with yogurt, Labneh, or Yogurt Tahini Sauce. Perfect as a main, side, or starter.
    Baked stuffed tomatoes fresh from the oven, served warm with herbs.
SUBSTITUTIONS
  • Tomatoes: Use ripe but firm vine tomatoes — no bruises. Perfect for baking.
  • Olive Oil: For sautéing; sub with vegetable or avocado oil.
  • Onion & Garlic: Sauté for a flavorful base. Don’t skip!
  • Spices: Try cumin, coriander, and red pepper flakes. Swap with oregano or Italian herbs.
  • Rice: Long-grain white is best. Quinoa works too for extra protein.
  • Chickpeas: Use canned or cooked. Swap with lentils or black beans.
  • Spinach: Adds flavor and nutrition. Sub with chard or kale.
  • Veggie Broth: Helps cook the rice with more flavor. Water works with extra seasoning.
  • Fresh Herbs: Parsley is great, or use basil, mint, or cilantro.
  • Salt & Pepper: Use sea salt or kosher salt and freshly ground pepper.
TIPS
  • Pick firm vine tomatoes: Ripe but not too soft — helps them hold shape while baking.
  • Don’t over-scoop: Leave a thin layer of flesh to keep flavor and structure.
  • Salt the shells: Adds flavor and pulls out moisture before stuffing.
  • Pre-cook the filling: Simmer rice until al dente — it finishes in the oven.
  • Let them rest: Flavors deepen after 10–15 mins of resting.
  • Add a creamy dip: Yogurt or tahini balances acidity and adds richness.
  • Make ahead: Stuff in advance, bake later — great for meal prep.
  • Use fresh herbs: Parsley, basil, or mint add bright, Mediterranean flavor.
STORAGE
Store leftover stuffed tomatoes in an airtight container in the fridge for up to 3 days, or freeze them for up to 2 months.
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