Italian Rice Stuffed Tomatoes

These rice stuffed tomatoes are a classic Italian recipe, they can be prepared ahead of time and baked just before dinner.

Rice stuffed tomatoes vertical

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They are a great option for vegetarian, celiac and even vegan as the cheese is an optional ingredient.

The rice to use is Carnaroli rice, which is the same type of rice used for risotto.

The rice will be crunchy outside and soft and creamy inside, that is why the type of rice is very important.

It cooks in the oven as a pilaf rice, but there is no need to add any stock.

The rice cooks with the water from the tomato juices, so make sure the tomatoes are juicy and that all the juice is kept inside the tomatoes or with the filling.

Season the tomatoes

While cooking the rice absorbs the flavor of the fresh tomatoes, the basil, and the extra virgin olive oil.

Using good and fresh ingredients is very important for this recipe.

In this recipe, I use provola cheese, but you can use mozzarella and even add some freshly grated parmesan cheese.



As a matter of interest, I always cut my vegetables over a dedicated vegetable cutting board as it is more hygienic.

I use a Joseph Joseph Large Index Advance Chopping Board Setyou can find on Amazon (affiliate link)

 Each board is colour coded and has a symbol indicating its use e.g. meat (red), fish (blue), vegetables (green), and cooked food (white).

fresh summer tomatoes

For more recipes made with fresh summer tomatoes, you can check the recipes below.

They are a combination of recipes using with all the typical Summer flavors of the Mediterranean countries.

5 from 1 vote
Italian rice stuffed tomatoes

Italian Rice Stuffed Tomatoes
Prep Time
20 mins

Cook Time
45 mins

Total Time
1 hr


These rice stuffed tomatoes are a classic Italian recipe, they can be prepared ahead of time and baked just before dinner.

Main Course


glutenfree, tomatoes, Vegan
Servings: 11 people
Calories: 210 kcal

  • 11
    medium tomatoes
    make sure they are juicy
  • 3
    rice carnaroli
  • 1.5
  • 1
    Parmesan or mozzarella cheese
    Optional for vegan/vegetarians option
  • 1/2
    chopped basil leaves
  • 5
    Extra virgin olive oil

  1. Put the tomatoes into a baking plate, cut the tops and keep them aside

    Cut the top tomatoes
  2. With a spoon scoop out the inside of the tomatoes. Leave inside the tomatoes any juices that remain.

    Scoop out the inside
  3. Season the tomatoes with salt and some olive oil

    Season the tomatoes
  4. In a separate bowl chop the inside of the tomatoes.

    Chop the inside of the tomatoes
  5. Season with olive oil and salt

    Add the rice
  6. Add the rice 

    Add the rice
  7. Add the parmesan or the mozzarella cut in cubes

  8. and add the chopped basil leaves

    Add the basil
  9. Mix all well

    mix well
  10. Fill the inside of the tomatoes with the rice mix

    Fill the inside of the tomatoes
  11. Spread the remaining rice around the tomatoes

  12. Sprinkle with olive oil

  13. Put back the tomatoes tops and sprinkle with some more olive oil

    Cover with the tops
  14. Bake in the oven at 180 C - 350 F for 45 minutes until the rice is nicely browned 

  15. Enjoy warm

Recipe Video

Recipe Notes

Calories 210 calories per serving
Fat 2 gr per serving
Carbohydrates 43 gr per serving
Proteins 4 gr per serving
Sugar 4 gr per serving
Sodium 62 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.


These rice stuffed tomatoes are a classic Italian recipe, they can be prepared ahead of time and baked just before dinner. #yourguardianchef #vegeratian #glutenfree #vegan

  1 comment for “Italian Rice Stuffed Tomatoes

  1. Gilda
    20th August 2018 at 5:36 am

    delicious, I’ve already tried it: it was a success, everyone took another one

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