Mediterranean Stuffed Tomatoes with Rice & Pine Nuts
These Mediterranean Stuffed Tomatoes are a delicious and healthy dish featuring juicy, ripe tomatoes filled with a fragrant mixture of rice, toasted pine nuts, fresh herbs, and warm Mediterranean spices. The stuffing is infused with olive oil, garlic, and a hint of cinnamon, giving it a deep, rich flavor. This dish is vegetarian, dairy-free, and perfect as a light main course or a flavorful side dish
Prep Time, Cook Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Stuffed Tomatoes:
6 large ripe tomatoes
3/4 cup uncooked long-grain rice (white or brown)
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup pine nuts, toasted
1/4 cup raisins or currants (optional, for a touch of sweetness)
2 tbsp extra virgin olive oil
1/2 tsp ground cinnamon
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 cup vegetable broth (or water)
For Baking:
1/2 cup water or vegetable broth
2 tbsp olive oil
Instructions
Step 1: Prepare the Tomatoes
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the tomatoes and carefully scoop out the flesh using a spoon.
3. Chop the tomato flesh finely and set aside.
Step 2: Make the Filling
1. Heat olive oil in a pan over medium heat. Sauté onions for 2-3 minutes until softened.
2. Add garlic, cinnamon, oregano, salt, and pepper. Stir for 30 seconds until fragrant.
3. Stir in the rice, chopped tomato flesh, pine nuts, and raisins (if using). Cook for 2 minutes.
4. Pour in vegetable broth, bring to a simmer, and cook uncovered for 8-10 minutes, until the rice is partially cooked (it will finish cooking in the oven).
5. Remove from heat and mix in parsley and mint.
Step 3: Stuff & Bake the Tomatoes
1. Fill each hollowed tomato with the rice mixture, leaving a little room for the rice to expand.
2. Place the tomato tops back on and arrange them in a baking dish.
3. Drizzle olive oil and pour water or vegetable broth around the tomatoes.
4. Cover loosely with foil and bake for 25 minutes.
5. Remove foil and bake for another 10 minutes, until the tomatoes are tender and the rice is fully cooked.
Step 4: Serve & Enjoy
Let cool for 5 minutes before serving.
Garnish with extra parsley and pine nuts, and serve warm or at room temperature.
Nutritional Information
Calories: ~220 kcal
Protein: ~4g
Carbohydrates: ~30g
Fats: ~10g
Saturated Fat: ~1.5g
Fiber: ~4g
Sodium: ~250mg
Recipe Notes & Tips
Gluten-Free Option: This recipe is naturally gluten-free.
Make It Vegan: This dish is already vegan!
Rice Substitutes: Use quinoa or bulgur instead of rice for variety.
Storage & Meal Prep: Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
Serving Suggestions: Serve with Greek salad, hummus, or roasted vegetables.
This Mediterranean Stuffed Tomatoes dish is a flavorful, comforting meal perfect for any occasion.