Stuffed Tomatoes with Rice and Vegetables

These stuffed tomatoes with rice are colorful, comforting and easy to prepare with simple vegetables.

The filling combines cooked rice, zucchini, carrot, onion and herbs, then bakes inside juicy tomatoes until tender.

Ingredients

• 4 large tomatoes
• 150 g cooked rice
• 1 small zucchini, finely diced
• 1 carrot, finely diced or grated
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried herbes de Provence
• Salt and black pepper, to taste

How to Make Stuffed Tomatoes with Rice

Prepare the Tomatoes

Cut the tops off the tomatoes and keep them aside. Scoop out the inside carefully, leaving the tomato shells firm enough to hold the filling.

Cook the Vegetables

Heat the olive oil in a pan. Add the onion, zucchini and carrot, then cook for 5 to 7 minutes until softened. Season with herbs, salt and black pepper.

Make the Filling

Stir the cooked rice into the vegetables. Add a little chopped tomato pulp if the filling needs moisture, but avoid making it watery.

Fill and Bake

Spoon the rice mixture into the tomatoes. Place them in a baking dish, add the tops, and bake at 180°C for 25 to 30 minutes until tender.

Helpful Tips

Choose firm tomatoes that can hold their shape while baking. If they are very juicy, sprinkle the inside lightly with salt and drain them upside down for 10 minutes.

Conclusion

Stuffed tomatoes with rice and vegetables are simple, bright and satisfying. They make a useful meat-free dish with ingredients that are easy to find.