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Veetee Recipe

Long Grain Rice Stuffed Tomatoes

Easy4 Servings
Fulfilling, nourishing and very tasty, rice-stuffed tomatoes are a household classic. Delicious as a light summer lunch.

What you need to get


  • 2 trays VeeTee Long Grain Rice

  • 6 beef tomatoes

  • 6 smoked bacon, sliced

  • 1 red pepper, deseeded and chopped

  • 1 onion, chopped

  • 50g breadcrumbs

  • 100g mozarella cheese, grated


What you need to do


  1. Preheat the oven to 200°C, 400°F or Gas Mark 6. Cut the top off the tomatoes and scrape out the tomato flesh into bowl leaving a firm shell.

  2. Grill the bacon until crispy, cool, then chop.

  3. Heat the oil in a frying pan. Add the tomato flesh, pepper and onion. Cover and simmer over a low heat for 10-15 minutes until almost all of the liquid has disappeared.

  4. Remove from the heat, add rice and bacon to the pan and season to taste.

  5. Place the mixture into the tomato shells and sprinkle with bread crumbs and the grated mozzarella cheese.

  6. Line a baking dish with parchment and transfer the tomatoes to the dish. Bake for 20-25 minutes or until piping hot throughout.



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Long Grain Rice Stuffed Tomatoes

Long Grain Rice Stuffed Tomatoes Fulfilling, nourishing and very tasty, rice-stuffed tomatoes are a household classic. Delicious as a light summer lunch.

What you need to get


  • 2 trays VeeTee Long Grain Rice

  • 6 beef tomatoes

  • 6 smoked bacon, sliced

  • 1 red pepper, deseeded and chopped

  • 1 onion, chopped

  • 50g breadcrumbs

  • 100g mozarella cheese, grated


What you need to do


  1. Preheat the oven to 200°C, 400°F or Gas Mark 6. Cut the top off the tomatoes and scrape out the tomato flesh into bowl leaving a firm shell.

  2. Grill the bacon until crispy, cool, then chop.

  3. Heat the oil in a frying pan. Add the tomato flesh, pepper and onion. Cover and simmer over a low heat for 10-15 minutes until almost all of the liquid has disappeared.

  4. Remove from the heat, add rice and bacon to the pan and season to taste.

  5. Place the mixture into the tomato shells and sprinkle with bread crumbs and the grated mozzarella cheese.

  6. Line a baking dish with parchment and transfer the tomatoes to the dish. Bake for 20-25 minutes or until piping hot throughout.