Bulgarian Tomatoes Stuffed with Rice and Cheese

Experience the vibrant flavors of the Mediterranean with Bulgarian Tomatoes Stuffed with Rice and Cheese—a stunning dish that transforms simple ingredients into a comforting masterpiece. Juicy ripe tomatoes are hollowed out and generously filled with a savory mixture of partially cooked short-grain rice, tangy crumbled feta cheese, aromatic garlic, and herbs like parsley and mint. Baked to tender perfection, these stuffed tomatoes are topped with optional Parmesan for an irresistibly golden finish. Perfect as a vegetarian main course or an elegant side, this recipe brings together wholesome ingredients and traditional Bulgarian-inspired techniques for a meal that's both hearty and flavorful. Ready in under an hour, it’s a delightful way to showcase fresh tomatoes while delivering a satisfying, cheese-filled bite in every spoonful.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 pieces large ripe tomatoes
• 150 grams short-grain rice
• 100 grams feta cheese
• 1 medium onion
• 2 pieces garlic cloves
• 3 tablespoons olive oil
• 2 tablespoons fresh parsley
• 1 teaspoon dried mint
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 250 milliliters water
• 2 tablespoons grated Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Cut the tops off the tomatoes and set them aside. Use a spoon to carefully scoop out the insides of the tomatoes, leaving the outer shells intact. Reserve the tomato pulp in a bowl.

Step 3

Finely chop the onion and garlic.

Step 4

In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion and garlic until soft and fragrant, about 3-4 minutes.

Step 5

Add the rice to the skillet and stir for 2 minutes to coat it in the oil and aromatics.

Step 6

Add the reserved tomato pulp, water, salt, black pepper, and dried mint to the skillet. Stir well, then reduce the heat to low and simmer for 10-12 minutes, stirring occasionally, until the rice is partially cooked and the liquid is absorbed.

Step 7

Remove the skillet from heat and let the rice mixture cool slightly. Crumble the feta cheese and finely chop the parsley, then mix them into the rice filling.

Step 8

Lightly grease a baking dish with the remaining olive oil. Place the tomato shells upright in the dish.

Step 9

Spoon the rice and cheese mixture into each tomato, filling them generously. Place the tops of the tomatoes back on as lids.

Step 10

If desired, sprinkle grated Parmesan cheese over the tops of the stuffed tomatoes for extra flavor.

Step 11

Bake in the preheated oven for 25-30 minutes, until the tomatoes are tender and the filling is fully cooked.

Step 12

Remove from the oven and let cool slightly before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1818.5g)

Amount per serving	% Daily Value*
Calories	1159.3

Total Fat 69.6g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 4.6g
Cholesterol 97mg	0%
Sodium 3726.6mg	0%
Total Carbohydrate 107.8g	0%
Dietary Fiber 16.7g	0%
Total Sugars 35.5g
Protein 34.0g	0%

Vitamin D 16IU	0%
Calcium 802.8mg	0%
Iron 5.4mg	0%
Potassium 3063.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 11.4%

Carbs: 36.1%