Serving: Best enjoyed warm with crusty bread, Greek salad, or roasted vegetables.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the oven.
Make-Ahead: Prepare the filling up to a day in advance, then stuff and bake when ready.
Variations
Cheesy: Stir crumbled feta or mozzarella into the filling before baking.
Protein Boost: Add cooked chickpeas, lentils, or ground turkey to the rice mixture.
Herb Lovers: Try basil, mint, or fresh dill for a different flavor twist.
Grain Swap: Replace rice with quinoa, bulgur, or couscous.
FAQ
Q: Can I use canned tomatoes instead of fresh?
A: No—this recipe works best with fresh whole tomatoes, as they serve as the “shell” for the stuffing.
Q: My tomatoes released too much liquid in the oven. How do I prevent this?
A: Drain the tomato pulp well before adding to the filling, and lightly salt the shells before stuffing to draw out extra moisture.
Q: Can this be served cold?
A: Yes! These stuffed tomatoes taste delicious chilled, making them a refreshing summer dish.
