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Rice Stuffed Tomatoes Recipe (VEGAN)

Looking for a vegan stuffed tomatoes recipe? You've just found it!
Total Time40 mins
Course: Main Course, Side Dish
Cuisine: European, Mediterranean, Vegan
Servings: 2 servings


  • 6 large tomatoes
  • 2 tablespoons oil
  • 1 large chopped onion
  • 1 chopped red bell pepper
  • 100 g rice
  • 175 ml hot vegetable broth
  • 1 tablespoon mint chopped
  • 2 tablespoons coriander chopped
  • 2 tablespoons parsley chopped
  • 1 tablespoon oregano


  • Turn on the oven.
  • Cut the top part of the tomatoes and remove the insides aside on a plate.
  • Heat up the oil in a pan and add the onion and pepper.
  • Sauté for 2-3 minutes.
  • Add the rice into the pot and simmer quickly until it turns translucent.
  • Then add the tomato cores and vegetable broth and boil for 15 minutes.
  • Stir occasionally, until the rice has absorbed all of the liquid and has softened.
  • If needed, add a little more water and continue boiling.
  • Add the mint, coriander, oregano and parsley and fill the tomatoes with this rice mixture.
  • Place the lids on the tomatoes that you have cut and bake them in a heat-resistant pan for 15 minutes.