Moroccan rice-stuffed tomatoes recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 25 min

Nutrition per portion

Calories 211 kCal 11%
Fat 9g 13%
  -  Saturates 1g 5%
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  • This mouth-watering Moroccan rice-stuffed tomatoe recipe is a healthy vegetarian option for lunch or dinner. These delicious tomato parcel are packed with a rice, red onion, pine nuts and spiced stuffing which is bursting with flavour. One tomato not only works out as 1 of your 5-a-day, it’s also only 211 calories – perfect if you’re calorie counting.


    • 4 large beef-steak tomatoes
    • 1tbsp olive oil
    • 1 courgette, coarsely grated
    • 2tbsp pine nuts
    • 1 red onion, peeled and finely chopped
    • 2tsp Ras el hanout spice mix
    • 6 dried apricots, finely chopped
    • 250g pack cooked flavoured rice
    • Few sprigs fresh mint, chopped


    • Heat oven to 200C/gas mark 6. Slice the top off each tomato and use a teaspoon to scoop out flesh. Roughly chop the flesh from 2 tomatoes; discard rest.

    • Heat oil in a frying pan. Add courgette, pine nuts, onion, ras el hanout and apricots, cook for 5 mins. Stir in reserved tomato flesh, cook for 1 min.

    • Add rice and mint to pan. Stir, spoon into tomatoes. Top with lids and bake for 15-20 mins.

    Top tip for making Moroccan rice-stuffed tomatoes

    Love the stuffing in this recipe? Use it to stuff peppers instead.

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