A quick simple recipe for stuffed tomatoes using Vine-ripened. This recipe has rice, broccoli and corn. The Thai chilies give this recipe an added spice.

Stuffing tomatoes is one of my favorite ways to eat tomatoes

Add cheese and basmati rice to it and you have HEAVEN on a plate!

Cooked Stuffed Tomatoes on a white plate with garnish


I got a sweet (affiliate link) kitchen chopper for Christmas and it is now my favorite kitchen gadget

I didn’t realize what I have been missing all this time until I took the new food chopper for a spin (intentional pun!)

My new chopper’s maiden voyage was to make tomato sauce out of the insides of vine ripened tomatoes. The pulp was processed faster than the speed of lightening.  I hadn’t even taken my finger off the chop button and the tomato pulp had already turned into sauce.

Old Cuisinart Kitchen chopper sitting next to the new chopper

So, why did I scoop out and pulp the insides of a few vine ripened tomatoes?

Simple! I wanted to turn them into stuffed tomatoes.

Look at the difference between the old one (left) and the new one (right)!  I think I should keep my old chopper around just as a keepsake.

Now, let us dive into this stuffed tomato recipe.  It is so simple and tasty, but, don’t take my word for it. Try it for yourself and you will see what I mean.

Four Tomatoes scopped out and placed on a casserole dish next to a bowl with oil and brush

The tomatoes I used are of the Tasti-Lee brand. When I went into the grocery store last week, I noticed this tomatoes were marked as, “New Item”.  Now, anytime Tomato varities are marked as “New”, I take it as a sign meant just for me!! I give in to temptation and throw a few boxes into my shopping cart!

These tomatoes are vine-ripened naturally and infused with extra lycopene. At least, that is what Tasti-Lee proclaims on their website. All I cared to know was how they tasted.

A small black bowl with rice, corn and broccoli with a spoon

I am happy to report that they tasted really good! They were very soft and semi-sweet. They also tend to cook a little faster than Roma tomatoes which make them ideal for stuffing.

Do you ever find yourself creating fancy or colorful dishes just to get the picky eaters to eat their vegetables?

To get some members of my family to eat broccoli, I have to use this stuffed tomato recipe. That gets them half interested. It is the cheese that they are really attracted to.

For my recipe, I used Basmati rice because it is the only rice I know.  However, you can make it using any rice. I hear Jasmine rice would work great for this recipe.

What did your family get you for Christmas? And how was the gift’s maiden voyage?

Cooked Stuffed Tomatoes on a white plate with garnish

How to make Stuffed Tomatoes

easy Stuffed Tomatoes recipe

Stuffed Tomatoes

Tomatoes stuffed with rice, broccoli and cheese
Go Ahead, Rate it now!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4 tomatoes
Calories 318 kcal


  • 1 cup broccoli Fresh or frozen, finely chopped
  • 1 cup sweet corn
  • 1 cup Basmati rice Cooked, sub with brown rice
  • 1/4 red onion finely chopped
  • 2 tsp capers
  • 3 Thai chili optional
  • 1 tsp cumin seed
  • 2 tsp Extra Virgin olive oil for cooking
  • 2 tsp olive oil to brush the tomatoes
  • 2 tsp salt or to taste
  • 2 tsp black pepper
  • 1/2 cup sharp cheddar cheese shredded
  • 2 cups water


  • Cut the tops of the tomatoes and core them
  • Use a paper napkin to soak up any extra moisture from the inside the tomato
  • Using a brush, generously coat the inside and outside of the tomatoes with oil
  • Put the tomatoes in a baking dish and baked for 25 minutes
  • In a medium saucepan, add the oil and allow get warm
  • Add the cumin seeds and allow them to brown a little
  • Add the onions, broccoli, Thai chili and corn
  • Add the salt and pepper
  • Allow the broccoli to sauté until it is well done. Turn off the heat
  • Add the cooked rice to the broccoli
  • Add the capers and mix well.
  • Stuff the tomatoes with the mixture.  Be generous
  • Top the stuffed tomatoes with the shredded cheese
  • Bake for another 15 minutes or until the cheese has melted completely
  • Place the baking tray back into the oven
  • Bake for about 20 minutes or until the cheese has melted

Remove from oven and allow cooling for a few minutes.


    - Save the inner pulp of tomatoes for future recipes like soups or curries
    - Nutrition info is approximate


    Calories: 318kcalCarbohydrates: 48gProtein: 9gFat: 10gSaturated Fat: 3gCholesterol: 14mgSodium: 1296mgPotassium: 255mgFiber: 2gSugar: 2gVitamin A: 410IUVitamin C: 28.4mgCalcium: 139mgIron: 1.2mg
    Keyword how to stuff tomatoes, Tomatoes with cheese, vegetarian tomato side dishes
    Tried this recipe?Let us know how it was!

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    1. I like your presentation. You have good ideas and they come across very well. I got a vacuum for Christmas and already took it for a spin!

      1. Haha, Vacuum and spin! Your pun was good. 🙂 Thank you for saying kind things about my ideas. It is always nice to hear that from readers. I hope you keep coming back for more.

      1. Thank you Alice. I am glad you like the colorful recipes. As a general rule, I don’t use food coloring. Occasionally, though, I have used food coloring in cupcakes only. However, my pictures on my blog do have some software manipulation just to make it more presentable. I stay away from food coloring 99% of the time.

      1. Thank you Sam. I hope you like your new juicer as much as I like my mini-prep. If you are referring to Bell Peppers, yes, you can absolutely use this stuffing. For Jalapenos, I would exclude the Thai chilies and also make sure that the Jalapenos don’t have any seeds in them.

    2. I haven’t heard of this variety of tomatoes either…but they certainly look marvelous stuffed with your incredible filling!

      PS…I love my mini-prep, too 🙂