Stuffed Tomatoes – Light And Indulging Meal

I like eating light meals during the summer when the weather is really hot and I am almost never hungry. And I especially like preparing different meals with rice during that time of the year.

I think rice is very versatile, you can make both meaty and vegetarian dishes that are equally delicious. You can use them both as a main dish or serve it as a side-dish to accompany the dish of the day.

Today I am presenting one recipe that I recently tried and I liked a lot – stuffed tomatoes with rice/risotto mixture.

I have stuffed tomatoes before, but this time I decided to stuff them with rice so that to make a complete meal. I have to say that the dish was easy to make, not too many difficult steps for you to follow, the results were delicious and beautiful.

I can say that you don’t have to stick to the vegetables I’ve used, you can also use other that you like – courgettes/zucchini, mushrooms, asparagus, garlic, etc. Make it just the way you like it.

Stuffed Tomatoes


  • 6 medium-big red tomatoes

  • 100gr arborio rice

  • 2-3 spring onions, cut in pieces

  • ½ onion, cut in small cubes

  • 1 carrot, cut in very small cubes

  • 50gr peas

  • 100gr grated cheddar cheese

  • seasoning – black pepper, oregano, parsley, paprika

  • 1 chicken stock cube

  • 2tbsp olive oil

  • 5-6tbsp grated parmesan cheese


  1. Wash the tomatoes and using a sharp knife, cut the top part, allowing you to reach and scoop the pulp out of the fruit. Cut the scooped tomato pulp in smaller pieces

  2. In a deep frying pan, heat the oil and add the onion and spring onion. Fry for a couple of minutes, then add the rest of the vegetables, including tomatoes, and the rice

  3. Add water, according to the rice pack instructions, chicken stock cube and seasoning

  4. Just before the rice absorbs all of the water, when the mixture is still creamy, add the cheddar cheese and continue cooking until all the liquid is absorbed and the cheese has melted 

  5. Grease a baking tray and arrange the tomatoes. Using a small spoon, fill them up with the risotto mixture and sprinkle some grated parmesan cheese on top 

  6. Bake at 190-200°C for 20 minutes or until golden in colour

Enjoy with fresh salad of your choice or as a side-dish.

If you have some risotto left after you fill the tomatoes up (I usually have), make a light meal ready to have the next day.

If you like risotto or rice mixtures, or you have tried stuffed tomatoes before, share with me your suggestions, recommendations and ideas how to make this meal even better. Just leave a comment below.

Have a yummy day!

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