Stuffed Tomatoes and Rice

This Stuffed Tomatoes and Rice recipe is a great holiday dinner side dish! Whole juicy tomatoes stuffed with bread crumbs, Parmesan cheese, and seasonings, and baked until hot - perfect along with turkey or ham!

Course Side Dish
Cuisine American
Keyword stuffed tomatoes, stuffed tomatoes and rice
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 102 kcal
Author Kelly Miller


  • 8 tomatoes medium sized
  • 1 cup Vigo Italian Style bread crumbs
  • 2 tbsp butter melted
  • 2 tsp Parmesan cheese grated
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 bags Vigo Boil in Bag Arborio Rice cooked according to package directions


  1. Cut the tops off of the tomatoes and scoop out about 2 - 3 spoonfuls of flesh. Place prepared tomatoes onto a cookie sheet and set aside.

  2. In a medium bowl, stir together Vigo Italian Style Seasoned Bread Crumbs, butter, cheese, and seasonings. Spoon mixture into tomatoes evenly, packing down to fill them as much as possible.

  3. Bake at 350 degrees for 25 minutes or until tomatoes are soft and juicy, and bread crumb mixture is golden brown.

  4. Spoon cooked rice into the bottom of a serving dish. Place cooked tomatoes over rice. Serve immediately; refrigerate any leftovers.

Nutrition Facts
Stuffed Tomatoes and Rice
Amount Per Serving
Calories 102 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 279mg12%
Potassium 317mg9%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 1115IU22%
Vitamin C 16.8mg20%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.