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Mediterranean Stuffed Tomatoes

Servings: 4

Prep time: 10 min Cooking time: 20 min


  • 4 medium ripe tomatoes

  • 1 cup cooked brown rice or quinoa

  • 1/2 cup (no-salt-added) cannellini beans, rinsed and drained

  • 1/3 cup fresh basil leaves

  • 2 tablespoons parmesan cheese*

  • 1 tablespoon olive oil

  • 1/2 tsp oregano

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon kosher salt


  1. Preheat the oven to 375°F.

  2. Cook brown rice or quinoa as directed on the package.

  3. Cut the tops off the tomatoes and discard or save them as a garnish.

  4. Carefully scoop out the tomato pulp, leaving the shells intact and reserving the pulp. Chop the pulp. Place the tomato shells in a small square baking dish.

  5. In a large bowl, combine the pulp, rice or quinoa, beans, basil, cheese, olive oil, oregano, salt, and pepper. Divide the mixture evenly among the tomato shells.

  6. Bake until heated through, about 15-20 minutes.

  • Vegan option: Prepare the recipe as directed, substituting cheese for 2 tablespoons chopped kalamata olives and 2 tablespoons toasted walnuts or pine nuts.

Mediterranean Stuffed Tomatoes
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