Rice and Vegetable Stuffed Tomatoes

3 votes

Use leftover rice and vegetables in these impressive stuffed tomatoes.

20 Minutes

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  • 4 medium tomatoes
  • 150g  leftover cooked rice
  • 100g  leftover cooked vegetables, diced (e.g. broccoli, carrot, courgette)
  • 3 tablespoons pesto


  1. Preheat the oven to 200ºC.
  2. Cut the top off each tomato but don’t throw it away. Scoop out the centre and seeds with a teaspoon leaving 1cm of flesh around the edges.
  3. Mix together the rice, vegetables and pesto, season well with salt and pepper and spoon into the tomatoes. Replace the lids.
  4. Place in a small roasting tin and bake for 15-20 minutes until tender.
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