Rice Stuffed Tomatoes Mediterranean (Printer-Friendly)

Tomatoes filled with herby risotto rice, Parmesan, and fresh herbs—baked for a flavorful, Mediterranean-inspired vegetarian meal.

# What You’ll Need to Cook:

→ Main Ingredients

01 - 6 large ripe tomatoes
02 - 120 g risotto rice
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 2 tablespoons extra virgin olive oil
06 - 300 ml vegetable broth, hot
07 - 30 g grated Parmesan cheese

→ Herbs & Seasoning

08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh basil, chopped
10 - 1 tablespoon fresh mint, chopped
11 - 1 teaspoon fresh oregano, chopped
12 - Sea salt, to taste
13 - Black pepper, to taste

→ Optional Additions

14 - 2 teaspoons capers, drained
15 - Extra grated Parmesan for topping

# Steps to Prepare:

01 - Preheat the oven to 190°C. Wash the tomatoes, slice off the tops, and carefully scoop out the seeds and pulp, leaving the shells intact. Lightly salt the inside of each tomato and set aside, inverted, to drain.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic; sauté for 3–4 minutes until translucent and fragrant.
03 - Stir in basil, oregano, and mint; cook for 1 minute until aromatic. Add risotto rice and stir to coat with aromatics and oils. Toast for 2 minutes.
04 - Gradually pour hot vegetable broth into the skillet, stirring constantly. Cook for 12–15 minutes, until rice is al dente and mixture is creamy. Season with sea salt and black pepper. Remove from heat and mix in Parmesan, parsley, and capers if using. Allow filling to cool slightly.
05 - Fill each tomato shell generously with the rice mixture. Place the filled tomatoes upright in a parchment-lined baking dish. Drizzle with a little olive oil and scatter extra Parmesan on top if desired.
06 - Bake uncovered for 25–30 minutes, until the tomatoes are tender and lightly caramelized on the edges.
07 - Remove the baking dish from the oven. Garnish with fresh herbs and serve immediately, ideally with a crisp green salad or crusty bread.

# Extra Cooking Tips:

01 - For a vegan version, substitute Parmesan with nutritional yeast or vegan cheese.
02 - Allow the filling to cool before stuffing; this prevents the tomato shells from becoming too soft before baking.
03 - Serve with a mixed green salad and lemon vinaigrette to balance the rich, herby flavors.

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