Stuffed tomatoes with rice and vegetables

Hollowed-out tomatoes stuffed with rice and vegetables, baked in the style of Greek gemista. Colourful, soft and fragrant with herbs, they make a complete, summery plant-based dish.

Preparation: 25 min  |  Cooking: 45 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 234 kcal · 5 g protein · 25 g carbohydrate · 12 g fat

Ingredients

• 8 large tomatoes
• 150 g rice
• 1 courgette
• 1 onion
• 1 bunch of parsley and mint
• 3 tbsp olive oil

Method

1. Hollow out the tomatoes (keep the pulp).
2. Mix the uncooked rice with the pulp, diced courgette, onion and herbs.
3. Fill the tomatoes with this mixture.
4. Bake for 45 minutes at 180 °C.

Nutritional benefits

Tomatoes provide lycopene and vitamin C, the rice adds carbohydrate, and the vegetables and herbs contribute fibre and antioxidants. Cooked slowly, the rice absorbs the flavours of the tomatoes and herbs. It is a complete, colourful and inexpensive plant-based dish, typical of Greek summer cooking.

Variations and substitutions

• With stuffed peppers as well (mixed gemista).
• With feta (not vegan).
• With quinoa or bulgur wheat.
• With potatoes around them.

Storage and making ahead

Keep for 3 days and can be eaten hot, warm or cold. Even better reheated.

💡 Good to know

Use raw rice (not cooked): it cooks slowly in the oven, absorbing the tomato juices, which is much tastier.

Read also

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · gluten-free recipes.

Foods in this recipe: tomatoes · rice · courgette · onion · parsley.

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