Easy Vegetarian Stuffed Tomatoes Recipe for a Delicious Healthy Meal

If you’re looking for a dish that’s light, flavorful and beautiful on the table, vegetarian stuffed tomatoes are the perfect pick. They’re simple to make, customizable and work well as a side, appetizer or even a main dish when paired with a fresh salad or warm bread.

Stuffed tomatoes bring together the natural sweetness of ripe tomatoes with a savory, herby filling that can be adapted to suit your taste. This recipe keeps things meat-free but never boring. Whether you’re cooking for family, friends or yourself, these stuffed tomatoes will make everyone want seconds.

Why Vegetarian Stuffed Tomatoes Are a Winner

Stuffed tomatoes check all the boxes. They look impressive but are surprisingly easy to put together. They’re budget-friendly because you only need fresh tomatoes and a few pantry ingredients. Plus, they’re a great way to use up leftover rice, quinoa or cooked veggies sitting in your fridge.

You can serve them warm or at room temperature, making them a smart choice for meal prep or weekend brunches.

Ingredients for Stuffed Tomatoes

For this easy vegetarian stuffed tomatoes recipe, you’ll need:

• 6 large ripe tomatoes
• 1 cup cooked rice or quinoa
• ½ cup cooked chickpeas or canned beans (drained and rinsed)
• ½ cup diced bell pepper
• ¼ cup finely chopped red onion
• 2 cloves garlic, minced
• ¼ cup grated parmesan or crumbled feta (optional for extra flavor)
• 2 tablespoons chopped fresh basil or parsley
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for drizzling

How to Make Vegetarian Stuffed Tomatoes

Step 1: Prep the Tomatoes

Wash the tomatoes and slice off the tops. Use a small spoon to gently scoop out the pulp and seeds, creating a hollow cavity. Be careful not to pierce the bottom. Save the pulp, chop it up and add it to your filling for extra tomato flavor.

Sprinkle a pinch of salt inside each tomato and turn them upside down on a paper towel while you prepare the filling. This step helps remove excess moisture and keeps your tomatoes from becoming soggy when baked.

Step 2: Make the Filling

In a medium bowl, combine your cooked rice or quinoa, chickpeas, diced bell pepper, red onion, garlic and the chopped tomato pulp. Stir in the parmesan or feta if using. Add the fresh basil or parsley, olive oil, oregano, salt and pepper.

Taste and adjust the seasoning. The filling should be savory and flavorful before it goes into the tomatoes.

Step 3: Fill the Tomatoes

Pat the inside of each tomato dry, then spoon the filling generously into each one. Pack the filling in gently so it holds its shape but don’t overstuff to the point the tomato cracks.

Step 4: Bake the Tomatoes

Preheat your oven to 375°F (190°C). Place the stuffed tomatoes upright in a baking dish. Drizzle a little olive oil over the tops. If you like, place the tomato tops you cut off back on like little lids.

Bake for 20 to 25 minutes, or until the tomatoes are tender but still hold their shape. The filling should be hot and slightly golden on top.

Step 5: Serve and Enjoy

Let the tomatoes cool for a few minutes before serving. Garnish with extra herbs or a sprinkle of cheese if you like. They’re delicious on their own or with a side of fresh green salad, crusty bread or a dollop of yogurt for a cool contrast.

Tips for Perfect Stuffed Tomatoes

• Choose firm, ripe tomatoes that aren’t too soft. Beefsteak or vine-ripened tomatoes work well.
• Use a small spoon or melon baller to hollow out the tomatoes easily.
• Get creative with the filling. Swap rice for quinoa or couscous. Add chopped olives, sun-dried tomatoes or capers for more flavor.
• For a vegan version, skip the cheese or use a plant-based alternative.
• Add toasted nuts or seeds for a little crunch.

How to Store and Reheat Leftovers

If you have leftover stuffed tomatoes, store them in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through. They can also be eaten cold straight from the fridge—perfect for lunch boxes.

Make It a Meal

Vegetarian stuffed tomatoes are filling enough on their own but pair nicely with a few sides to round out the meal:

• Fresh mixed green salad with a tangy vinaigrette
• Grilled vegetables like zucchini or asparagus
• Warm garlic bread or pita
• A cup of chilled gazpacho for a light summer dinner

Final Bite

Vegetarian stuffed tomatoes prove that healthy food can be satisfying, flavorful and easy to make. They’re a simple way to turn everyday ingredients into something special that looks as good as it tastes.

Next time you need a fresh idea for dinner or want to impress guests with a colorful dish, try this stuffed tomatoes recipe. It’s proof that a few simple veggies, fresh herbs and a bit of creativity can turn humble tomatoes into the star of the table.