In My Kitchen: Pesto Rice Stuffed Tomatoes

You’ve heard of Stuffed Peppers. Now here come Stuffed Tomatoes!

I love these Pesto Rice Stuffed Tomatoes because they look very fancy, but are really easy to make.

You’ll need:

  • 4 6 oz beefsteak tomatoes
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/2 cup chopped yellow onion
  • 1 8.8 oz pouch Uncle Ben’s Ready Rice, Garden Vegetable flavor
  • 1/2 cup refrigerated pesto, divided
  • 1 1/2 oz Parmesan or Pecorino Romano cheese, grated (about 3/4 cup)


1. Preheat oven to 350 degrees with oven rack 6-9 inches from top of oven.

2. Cut 1/2 inch off tops of tomatoes and discard tops. Cut a small (1/8 inch) slice off bottoms of tomatoes so that they will fit in baking dish and discard bottoms.

3. Carefully scoop out tomato pulp, using a melon corer or serrated knife, leaving a 1/2 inch shell intact.

4. Place pulp in a wire mesh strainer over a bowl. Press to remove 1/3 cup tomato juice. Reserve juice and discard pulp.

5. Add pinch of cheese to bottom of each tomato.

6. In a large skillet over medium-high heat, melt butter. Add onion and cook, stirring occasionally, until softened, about 4 minutes.

7. Add rice and 1/3 cup reserved tomato juice. Cook until warmed through, about 1 minute. Remove from heat.

8. Stir in 1/3 cup pesto and 1/2 teaspoon salt. Divide mixture evenly among tomato shells. Place shells in a roasting dish.

9. Bake until tomatoes are tender, about 15 minutes. Top with cheese and serve!

Source: Adapted from a recipe by Southern Living.

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