Quinoa-Stuffed Tomato Rice

Name: Quinoa-Stuffed Tomato Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 whole large beefsteak tomatoes, rinsed; ¾ cup (150 g) long-grain white rice, rinsed and drained; ½ cup (85 g) quinoa, rinsed and drained; 3 tablespoon (45 ml) extra-virgin olive oil; ½ medium (80 g) yellow onion, finely diced; 2 clove (6 g) garlic, minced; 2 cup (480 ml) vegetable broth; 1 can (14.5 oz / 411 g) (411 g) crushed canned tomatoes; 2 tablespoon (6 g) fresh oregano, chopped, or 2 teaspoons dried; 2 tablespoon (8 g) fresh basil, chopped (reserve for garnish); to taste sea salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); ¼ cup (30 g) Parmesan cheese, freshly grated (optional)

From the MyKitchenBank Kitchen

Plump tomatoes filled with a fragrant mixture of rice and quinoa, baked in a tomato-herb sauce until tender. This Mediterranean-style dish is hearty enough for a light main course or elegant as a side for roasted chicken or fish. The combination of two grains creates a nutty flavor and satisfying texture.

Prep: 20 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 15 min
Makes: 4 stuffed tomatoes

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Steps

Before you start

Preheat oven to 375°F (190°C)
Have a 9×13-inch (23×33 cm) baking dish ready
Measure grains before starting so prep flows smoothly

1
Prepare the tomatoes
- Cut the top quarter off each tomato.
- Use a spoon or melon baller to gently scoop out the interior, leaving a ½-inch (1.25 cm) thick shell.
- Finely chop the scooped-out tomato flesh (you should have about 1 cup / 240 ml) and set aside.
- Salt the tomato shells lightly inside and place them cut-side up in the 9×13-inch (23×33 cm) baking dish.
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Ready when: Tomato shells should be hollowed but intact
Tip: Work gently to avoid puncturing the tomato walls; reserve all the chopped flesh for the sauce
2
Toast the grains
- Heat 2 tablespoons (30 ml) of the olive oil in a small saucepan over medium heat.
- Add the drained rice and quinoa, stirring constantly for 2–3 minutes until fragrant and very lightly golden.
- This toasting brings out their nutty flavor.
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Ready when: Grains smell nutty and are very lightly golden
Tip: Keep stirring to prevent burning; the process should smell pleasant, not scorched
3
Build the grain base
- Pour the vegetable broth into the saucepan with the toasted grains, stirring to combine.
- Bring to a simmer over medium heat, then reduce to low.
- Cover and simmer for 15–18 minutes, until both the rice and quinoa have absorbed most of the liquid and are tender but still have slight bite.
- The rice should be just cooked through and the quinoa should show its white spiral germ.
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Ready when: Most liquid absorbed; grains are tender with slight firmness remaining
Tip: Do not overcook; the grains will continue to soften in the oven. Check at 15 minutes and adjust heat if liquid is evaporating too quickly
4
Sauté aromatics
- While the grains cook, heat the remaining 1 tablespoon (15 ml) olive oil in a large bowl or skillet over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and beginning to turn translucent.
- Add the minced garlic and cook for 1 minute more until fragrant.
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Ready when: Onion is translucent and soft; garlic is fragrant
Tip: Do not brown the garlic or onion; keep heat moderate to develop sweetness without color
5
Make the sauce
- Add the reserved chopped fresh tomato, crushed canned tomatoes, oregano, and red pepper flakes (if using) to the onion-garlic mixture.
- Stir well.
- Simmer for 3–4 minutes, allowing flavors to meld.
- Season with sea salt and freshly ground black pepper to taste.
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Ready when: Sauce is fragrant and flavors have melded; tomatoes break down slightly
Tip: Taste and adjust seasoning now; it is harder to balance once everything is baked
6
Combine grains and stuffing
- Once the rice and quinoa are cooked, transfer them to a large bowl.
- Add 1 cup (240 ml) of the tomato sauce, stirring to combine evenly.
- This creates the filling for the tomatoes.
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Ready when: Grains are evenly coated and mixture is moist
Tip: Reserve the remaining sauce to pour around the tomatoes in the baking dish
7
Fill and arrange
- Divide the grain mixture evenly among the four tomato shells, mounding slightly on top.
- Spoon the remaining tomato sauce around the tomatoes in the baking dish, not directly over them (this keeps the filling from becoming too wet).
- If using Parmesan, sprinkle about 1 tablespoon (7 g) evenly over the grain filling in each tomato.
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Ready when: Tomatoes are evenly filled; sauce surrounds them
Tip: Keep sauce around the tomatoes, not on top, so the filling stays crispy-edged and the grains do not turn mushy
8
Bake until tenderOven 375°F / 190°C
- Bake uncovered at 375°F (190°C) for 30–35 minutes.
- The tomato shells should be soft and beginning to collapse slightly around the edges; the filling should be heated through and the sauce should bubble gently around the edges of the pan.
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Ready when: Tomato shells are tender and skin is beginning to split; filling is hot; sauce bubbles at edges
Tip: If the tomatoes are very large or thick-walled, they may need a few minutes longer; if the filling is browning too much, tent loosely with foil
9
Rest and garnish
- Remove from the oven and let rest for 5–10 minutes.
- This allows the tomato shells to firm up slightly for easier plating and gives the grains a chance to fully absorb the remaining moisture.
- Sprinkle with fresh basil just before serving.
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Ready when: Tomato shells are set enough to hold their shape; dish is hot
Tip: Fresh basil added at the end preserves its bright flavor and color

Good to know

Tips

Choose tomatoes that are ripe but still firm so they hold their shape during baking. Avoid very soft or overripe tomatoes, which may collapse into the sauce.
Do not skip rinsing the rice and quinoa; this removes excess starch and ensures fluffier, separate grains rather than a mushy texture.
For extra depth, use half chicken broth and half vegetable broth when cooking the grains, or stir in a pinch of smoked paprika to the sauce.
Serve with a dollop of Greek yogurt or a drizzle of good olive oil on top, and pair with a fresh green salad or roasted vegetables for a complete meal.

Make ahead

Prepare the grain filling and tomato sauce up to 1 day ahead, storing separately in the refrigerator. Assemble and bake just before serving, adding 5–10 minutes to baking time if starting from cold.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven for 15–20 minutes, covered with foil, until warmed through. Do not refrigerate longer than 3 days as the tomato acidity can soften the shells further. Freezing is not recommended as the tomato structure breaks down upon thawing.

Substitutions

long-grain white rice → Short-grain white rice or brown rice. Short-grain rice will be creamier; brown rice will need about 5–10 extra minutes of cooking and ½ cup extra broth
quinoa → Farro or pearl barley. Both grains add chew and nuttiness; farro will need about 5 minutes extra cooking; adjust liquid as needed
vegetable broth → Chicken broth or light vegetable stock. Chicken broth adds savory depth; use the same volume
fresh oregano → Dried oregano. Use 2 teaspoons (2 g) dried; it is more concentrated so less is needed