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Moroccan Rice Stuffed Tomatoes

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Juicy baked tomatoes filled with fragrant spiced rice, herbs, and warm Moroccan flavors. This vibrant dish is wholesome, aromatic, and perfect as a light main or side.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Moroccan
  • Diet: Vegan

Ingredients

  • 6 large ripe tomatoes
  • 150 g long-grain rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • 400 ml vegetable broth
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh coriander
  • salt to taste
  • black pepper to taste

Instructions

  1. Preheat oven to 180°C (350°F).
  2. Cut tops off tomatoes and scoop out pulp, keeping shells intact. Set pulp aside.
  3. Heat olive oil in a pan and sauté onion until soft.
  4. Add garlic and cook for 1 minute.
  5. Stir in rice and coat with oil and aromatics.
  6. Add cumin, cinnamon, paprika, turmeric, salt, and pepper.
  7. Pour in vegetable broth and reserved tomato pulp. Bring to a simmer.
  8. Cover and cook for 10–12 minutes until rice is partially cooked.
  9. Remove from heat and stir in parsley and coriander.
  10. Fill tomatoes with rice mixture and place in a baking dish.
  11. Cover loosely with foil and bake for 25–30 minutes until tender.
  12. Serve warm or at room temperature.

Notes

  • Add chickpeas or lentils for extra protein.
  • Mix in raisins or dried apricots for a sweet contrast.
  • Use basmati or jasmine rice for more aroma.
  • Sprinkle cheese on top for a richer variation.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in oven for best texture.
  • Choose firm tomatoes to prevent collapsing.

Nutrition

Find it online: https://savorymomskitchen.com/moroccan-rice-stuffed-tomatoes/