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+ servings

Stuffed Tomatoes with Rice, Basil, and Parmesan

Course Dinner
Cuisine Greek
Keyword stuffed tomatoes
Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Servings 6 people
Calories 423 kcal


Stuffed Tomatoes

  • 6 large tomatoes
  • 1 tablespoon extra virgin olive oil plus a bit extra for brushing
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 small eggplant about 3 ounces, chopped
  • 1 pound ground beef or lamb
  • 3 cups cooked rice
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup broth chicken, beef or vegetable all work fine

Breadcrumb Mixture

  • 1/4 cup breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 tablespoon olive oil


Stuffed Tomatoes

  1. Preheat the oven to 375 degrees Fahrenheit. Cut the *very* tops off of each of the tomatoes and use a spoon to scoop out the soft juicy pulp, while leaving the walls of the tomatoes intact. Place the tomato pulp in a bowl and set it aside, and set the hollowed out tomatoes aside and their caps/tops as well.
  2. For the filling, heat the olive oil in a large pot over medium heat. Add the onions and cook until softened and transparent, about 8 to 10 minutes, stirring every few minutes. Add the garlic and allow to cook until the garlic is softened and fragrant, about 5 minutes more, stirring every minute or so. Add the eggplant and cook until it's softened a bit, about 5 to 7 minutes. Push the vegetables to the sides of the pan, leaving the center empty. Then add the ground beef or lamb to the empty center space, and sauté until cooked through, breaking the meat apart into small pieces with the end of your wooden spoon as it cooks.
  3. Remove from heat and empty into a large heat-proof bowl (like a metal, glass, or ceramic one). Measure out two cups of the tomato pulp mixture and add it to the meat mixture. Add the rice, parmesan, basil, parsley, salt, and pepper and stir to combine.

Breadcrumb Mixture

  1. In a small bowl, stir together the breadcrumbs, salt, garlic powder, and thyme. Drizzle with the olive oil and stir it up with a fork to lightly coat the breadcrumbs in the oil. Set it aside.


  1. Evenly spread out 1/4 of the meat mixture on the bottom of a greased 9 x 13-inch casserole or baking pan. Place the six hollowed out tomatoes in the pan, and fill them with the meat mixture. Place any remaining meat mixture between the outside of tomatoes in the pan, filling up any crevices and gaps between the stuffed tomatoes. Pour the chicken stock into the pan.
  2. Sprinkle the breadcrumb mixture over the filling in each of the tomatoes, and sprinkle it on the filling between the tomatoes in the pan. Place the caps on the tomatoes and, using a pastry brush, lightly brush the tops of the caps and any exposed skin of the stuffed tomatoes with some olive oil. Place the pan in the oven and bake until the tomato caps get golden patches and the filling is bubbling and fragrant, about 45 to 55 minutes. Remove from the oven and serve.
Nutrition Facts
Stuffed Tomatoes with Rice, Basil, and Parmesan
Amount Per Serving
Calories 423 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Cholesterol 61mg20%
Sodium 688mg30%
Potassium 764mg22%
Carbohydrates 38g13%
Fiber 5g21%
Sugar 7g8%
Protein 21g42%
Vitamin A 1419IU28%
Vitamin C 24mg29%
Calcium 153mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.