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Baked tomatoes with cheesy rice filling


  • 1/2 cup (150g) brown rice
  • 1 cup (250ml) water
  • 8 large (185g) tomatoes
  • 2 shallots, finely sliced
  • 1 cup (50g) grated tasty cheese
  • 125g can four bean mix, drained and rinsed
  • 50g button mushrooms, finely chopped
  • 1 tablespoon finely chopped fresh parsley


  1. Step 1 - Preheat oven to 160°C. In a saucepan over high heat bring rice and water to boil, stirring occasionally. Reduce heat to low, cover and simmer for 25-30 minutes. Remove from heat and stand, covered for 5-10 mins.
  2. Step 2 - Cut tops off tomatoes. Gently scoop pulp out of tomatoes into a bowl. Mash pulp with a fork. Combine cooked rice, tomato pulp, shallots, 1/2 cup grated cheese, four bean mix, mushrooms and parsley.
  3. Step 3 - Divide mixture into tomatoes, top with remaining grated cheese. Place tomatoes into ovenproof dish with enough hot water to come 1cm up the side of tomatoes.
  4. Step 4 - Bake uncovered for 30 mins, until cheese is melted and tomatoes have softened. Serve with green salad.

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