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Cheesey Baked Tomatoes Stuffed with Rice

Cheesey Baked Tomatoes Stuffed with Rice

Hollowed tomatoes are wonderful filled chopped vegetable and left over rice. Top with cheese and broil.

  • Duration
  • Prep Time
  • 4 servings ServingsServings


  • 4 large firm red tomatoes
  • 2 tablespoon balsamic vinegar
  • salt and pepper to taste
  • 2 teaspoon brown sugar
  • 1 cup cooked rice (any kind)
  • 1/4 cup finely chopped green pepper
  • 1/4 cup fresh, frozen or canned corn kernels
  • 2 teaspoon dried basil, oregano or mixed Italian herbs
  • 1/2 cup grated cheese


  1. Preheat oven to 350 degrees F.
  2. Cut the tomatoes in half and scoop out the pulp, taking care to keep the tomatoe's shape (save the pulp for another use, like adding to eggs).
  3. Drizzle the insides of the tomatoes with 1 tablespoon of balsamic vinegar. Sprinkle with salt, pepper and brown sugar.
  4. Mix the rice, green pepper, corn, the dried herbs, and half the cheese. Season with salt and pepper. Fill the tomatoes.
  5. Sprinkle the tomatoes with the remaining 1/4 cup of cheese. Drizzle the remaining 1 tablespoon of balsamic vinegar.
  6. To prevent the rice from drying out, loosely cover the tomatoes with aluminum foil. Bake for about 25 minutes, or until the skin of the tomatoes begin to split. Serve immediately.

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