Vegan Tomatoes with Rice Filling

5 from 8 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 668 kcal


  • 2 piece Large ox heart tomatoes or beefsteak tomatoes
  • 12 piece Pitted olives
  • 1 pack Uncle Ben’s Express Rice Mediterranean
  • Salt and pepper for seasoning
  • 150 g Pieces of strained tomatoes
  • 3 tbsp Olive oil
  • 1 tbsp Red wine vinegar
  • 100 g Arugula
  • 1 piece Small red onion


  • Wash the tomatoes and cut off the top quarter of the tomatoes so that you can use these pieces as a lid. Carefully hollow out the lower part of the tomato with a small spoon to prepare it for filling.
  • Cut the olives into small pieces and mix with the rice. Season the inside of the tomatoes with salt and pepper, fill with Uncle Ben’s Mediterranean Express Rice and close the lid. Then put it in the preheated oven at 200 ° C top and bottom heat and cook for about 20 minutes.
  • In the meantime, stir the chunky tomatoes vigorously with olive oil and vinegar and season with salt and pepper. Wash the rocket, shake well dry. Peel and halve the red onion and cut into fine wedges.
  • Carefully mix the rocket and the onion wedges with the tomato dressing and serve with the tomatoes.


Serving: 100gCalories: 668kcalCarbohydrates: 0.3gProtein: 0.1gFat: 75g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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