Pesto-Rice-Stuffed Tomatoes

Scoop out fresh tomatoes and mix the pulp with pesto and cooked rice. Fill the tomatoes back up with this mixture and bake for this satisfying and delicious summer meal.

Serves: 8Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 8 small vine-ripe tomatoes, tops removed and reserved
  • 1 cup cooked rice
  • 1⁄4 cup pesto
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. pepper
  • 2 Tbsp. extra-virgin olive oil


  • Preheat the oven to 350°F. Scoop out the tomato pulp, roughly chop it, and place in a medium bowl. Add rice, pesto, salt, and pepper and mix well.
  • Stuff the tomatoes with rice mixture and place them in a baking dish. Place tomato tops over rice (if using) drizzle all over with the remaining 2 tablespoons of olive oil. Bake 15 to 20 minutes.