Name: Chicken & Rice Stuffed Tomatoes
Prep time: 20 min
Cook time: PT-490039H26M10S
Total time: PT-490039H26M10S
Cuisine: Mediterranean
Ingredients: 4-6 large firm tomatoes; 1 to 1 1/2 cups cooked chicken (shredded or diced) or raw chicken; 1 cup cooked or uncooked rice (white or brown); 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tbsp olive oil; 1/2 cup chicken broth or stock; Tomato pulp (from hollowed tomatoes); 2 tbsp chopped fresh herbs (parsley, basil, oregano); Salt and pepper to taste; Optional: Grated cheese for topping; Optional: Diced vegetables (e.g., zucchini, carrot)

Why You’ll Love Chicken & Rice Stuffed Tomatoes Recipe

Elegant yet easy: hollow the tomatoes, mix the filling, stuff them and bake — minimal fuss, big impact.
Balanced flavors: the sweetness of the tomato shells complements the savory chicken-rice filling, with herbs adding freshness.
Versatile serving options: serve as a main course with salad, or as an impressive side or light dinner.
Makes use of pantry and fridge-friendly ingredients: rice, cooked or raw chicken, tomatoes and basic seasonings.
Great for presentation: the stuffed tomatoes look welcoming and special, perfect for dinner with guests or a cozy family meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Large firm tomatoes (about 4–6, depending on size)
Cooked chicken (shredded or diced) or raw chicken that will cook with rice
Rice (white or brown)
Onion, finely chopped
Garlic, minced
Fresh herbs (parsley, basil, oregano)
Olive oil
Chicken broth or stock
Tomato pulp from hollowing the tomatoes
Salt and pepper
Optional: grated cheese for topping
Optional: additional vegetables (e.g., zucchini, carrot) to mix into the filling

Directions

Preheat your oven to 350°F (175°C) to 400°F (200°C), depending on how quickly you want them to roast.
Wash the tomatoes and cut off the tops (save as little “hats”). Scoop out the interior pulp and seeds carefully, keeping the tomato walls intact. Set aside the pulp for use in the filling.
If using raw chicken: sauté onion and garlic in olive oil until translucent. Add diced raw chicken and cook until lightly browned. Add rice, tomato pulp, chicken broth, herbs, salt, and pepper. Stir and simmer covered until rice is mostly cooked.
If using cooked chicken: mix it with cooked rice, sautéed onion and garlic, chopped herbs, and reserved tomato pulp.
Spoon the filling into the hollowed tomatoes. Don’t over-pack — allow room for the rice to expand. Replace the tomato “hats.”
Arrange the tomatoes upright in a baking dish. Drizzle with olive oil. Optional: surround with diced vegetables or potatoes for stability.
Bake for 40–60 minutes until tomatoes are tender and filling is fully cooked. If desired, remove the “hats” near the end and broil briefly for a crisp top.
Let rest a few minutes before serving. Garnish with fresh herbs or cheese if desired.

Servings and timing

Serves: 4–6
Prep time: ~20 minutes
Cook time: ~45–60 minutes
Total time: ~65–80 minutes

Variations

Swap in ground beef or pork instead of chicken.
Make it vegetarian with mushrooms, lentils, or chickpeas in place of meat.
Add spice with paprika, chili flakes, cayenne, or jalapeños.
Use quinoa or bulgur instead of rice for a twist.
Top with cheese before baking for a golden finish.
Serve chilled for a summery, light meal.

Storage/Reheating

Storage: Store cooled stuffed tomatoes in an airtight container in the refrigerator for up to 2–3 days.
Freezing: It’s best to freeze just the filling and use fresh tomatoes later.
Reheating:

Oven: Bake at 350°F (175°C) for 15–20 minutes.
Microwave: Heat covered in 1–2 minute intervals until warmed through.
Tip: Add a splash of broth or water before reheating to prevent dryness.

FAQs

1. Can I use canned tomatoes instead of fresh whole tomatoes?

No, canned tomatoes don’t hold their shape. Fresh, firm tomatoes are best for stuffing.

2. Do I need to cook the rice before stuffing?

No, but if using uncooked rice, make sure there’s enough liquid and extend the cooking time.

3. What type of rice works best?

Short- or medium-grain white rice works well. Brown rice is fine but takes longer to cook.

4. How do I choose the right tomatoes for stuffing?

Look for large, firm tomatoes with flat bottoms and thick walls that can stand upright.

5. Can I add extra vegetables to the filling?

Yes, small diced vegetables like zucchini, carrots, or bell peppers work well.

6. How can I avoid the tomatoes bursting while baking?

Don’t over-stuff them, use firm tomatoes, and stabilize them in the baking dish.

7. What herbs and seasonings pair well with this dish?

Parsley, basil, oregano, garlic, paprika, and even a touch of cinnamon for Mediterranean flair.

8. Is this dish suitable for vegetarians?

Yes — replace chicken with vegetables or legumes like lentils or chickpeas.

9. Can I prepare this ahead of time?

Yes. Prep the filling and tomatoes ahead, store separately, then assemble and bake when ready.

10. What should I serve alongside stuffed tomatoes?

A green salad, crusty bread, roasted potatoes, or steamed vegetables pair well.

Conclusion

Chicken & Rice Stuffed Tomatoes are a comforting, visually appealing dish that brings together juicy tomatoes and hearty filling in one perfect package. Whether you’re feeding the family or entertaining guests, these stuffed tomatoes offer flavor, nutrition, and a beautiful presentation — all with everyday ingredients.