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Recipe: Mediterranean Rice Stuffed Tomatoes

Serves: 8
Source: Give It Some Thyme


8 Firm-ripe Tomatoes
7 Tbsp Extra Virgin Olive Oil, Divided
1 Cup Fresh Corn Kernels
2 Tsp White Balsamic Vinegar
1 Tsp Granulated Sugar
Kosher Salt and Pepper
4 Cups Cooked Brown Rice, or Couscous / Quinoa / Orzo
1/2 Cup Roasted Pistachios, Chopped
1/2 Cup Green Onions, Thinly Sliced
3/4 Cup Crumbled Feta
1/4 Cup Fresh Basil Leaves, Thinly Sliced plus More for Garnish
2 Tbsp Fresh Oregano, Chopped plus More for Garnish
1/2 Lemon, Juiced plus Extra Wedges for Serving 


1. Preheat oven to 375 degrees
2. Heat 1 Tbsp olive oil in a medium skillet over medium - high heat.
3. Add corn and evenly spread over the skillet's surface. Cook 3 minutes without stirring.
4. Stir corn and evenly spread again over the skillet. Cook 3 minutes more or until kernels are slightly browned and carmelized. Remove from heat and transfer to a large bowl.
5. Place a fine-mesh sieve over a medium bowl. Use a sharp serrated knife to cut off the top 1/2 inch of the tomatoes; reserve tops if you like. Cut out the tomatoes' cores leaving at least 1/4 inch of flesh on the sides.
6. Place the removed pulp into the sieve to drain. Use the back of a spoon to press the juice through the sieve.
7. Transfer 1/2 cup of the tomato juice to a liquid measuring cup. Discard the rest of the juice and pulp, or save for another use.
8. Add the vinegar and sugar to the reserved tomato juice. Whisk in 4 tablespoons olive oil until well combined. Season to taste with salt and pepper. Set aside.
9. Drizzle remaining 2 tbsp olive oil over bottom of a 9x13 inch baking dish or 12-inch cast iron skillet.
10. Gently roll the cored tomatoes in the oiled baking dish or skillet to coat, then stand them upright to fill.
11. Lightly sprinkle the tomato cavities with salt and pepper. Place reserved tomato tops in baking dish if desired.
12. Add the cooked rice, pistachios, green onions, and about half the tomato vinaigrette to the cooled corn.
13. Gently stir in the crumbled feta, fresh herbs and lemon juice. Season to taste with salt and pepper.
14. Use a large spoon to stuff the rice mixture into the tomato cavities and mound on top. Scatter any remaining rice on the bottom of the baking dish for a crispy garnish to serve with the tomatoes.
15. Roast the tomatoes in preheated oven for 15 minutes. Turn oven on broil and let char for 2-3 minutes, watching carefully so they don't burn.
16. You want the tomatoes to be tender but still hold their shape. Roast 10 minutes for smaller tomatoes and up to 20 minutes for larger tomatoes.
17. Garnish with more basil and oregano leaves. Pass remaining vinaigrette separately and serve with extra lemon wedges. Enjoy!
**Stuffed tomatoes can be prepped 1 day ahead. Cover and refridgerate. Let stand at room temperature 1 hour before baking.

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