These spiced stuffed tomatoes make a comforting yet light vegan dinner that feels special without being complicated. Juicy tomatoes are filled with a warmly spiced vegetable stuffing and baked until tender, then served alongside fragrant rice infused with cinnamon and allspice. It’s a balanced, flavorful meal that works perfectly for relaxed weeknights.
Why You’ll Love This Recipe
This recipe is simple to prepare but full of bold, satisfying flavors. The sweetness of raisins balances the gentle heat of harissa, while fresh herbs and lemon brighten the stuffing. It’s naturally vegan, made with everyday ingredients, and feels hearty enough to enjoy as a complete dinner without any extras.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the spiced rice
2 tablespoons olive oil, divided
1 small onion, thinly sliced
¼ teaspoon ground black pepper
120 g basmati rice
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
300 ml vegetable stock
For the stuffed tomatoes
4 large ripe tomatoes
1 small onion, finely chopped
1 medium courgette, finely diced
2 garlic cloves, finely chopped
1 tablespoon harissa paste or tomato purée
40 g fresh breadcrumbs
30 g raisins
2 tablespoons fresh parsley, finely chopped
½ lemon, zest and juice
Salt, to taste
2–4 tablespoons water, if needed
Directions
Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the sliced onion and black pepper and cook gently for about 10 minutes, stirring occasionally, until soft and lightly golden. Stir in the rice, cinnamon, and allspice and cook for 1 minute to coat the grains in the spices. Pour in the vegetable stock, bring to a gentle simmer, cover, and cook for 20 minutes until the rice is tender. Remove from the heat and leave covered for 5 minutes before fluffing with a fork.
While the rice cooks, prepare the tomatoes. Cut a 2 cm slice from the top of each tomato and set the tops aside. Scoop out the pulp and seeds and place them in a sieve set over a bowl. Let the excess liquid drain away, then finely chop the remaining pulp.
Heat the remaining tablespoon of olive oil in a frying pan over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the courgette and chopped tomato pulp and cook for 5–7 minutes, stirring occasionally, until the vegetables are soft and starting to lightly char. Stir in the harissa or tomato purée, add the garlic, and cook for 1 minute more.
Transfer the mixture to a bowl. Add the breadcrumbs, raisins, parsley, lemon zest, and lemon juice. Season with salt and mix well until you have a stuffing that holds together. Add a little water if the mixture feels too dry.
Preheat the oven to 190°C. Place the hollowed tomatoes on a baking tray and spoon the stuffing evenly into each one. Replace the tomato tops and bake for 18–20 minutes, until the tomatoes are tender but still holding their shape. Serve hot with the spiced rice.
Servings and timing
Servings: 2 people
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Storage/Reheating
Leftover stuffed tomatoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 180°C for about 10–12 minutes, or until warmed through. The rice can be reheated in a pan with a splash of water to prevent it from drying out.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the stuffing and rice in advance and assemble the tomatoes just before baking for the best texture.
What can I use instead of harissa?
Tomato purée works well for a milder flavor, or you can use a pinch of smoked paprika for gentle warmth.
Are these tomatoes spicy?
They are mildly spiced rather than hot. You can adjust the amount of harissa to suit your taste.
Can I use a different type of rice?
Yes, long-grain white rice works well, though cooking times may vary slightly.
What size tomatoes are best?
Large, firm tomatoes are ideal as they hold the stuffing without collapsing during baking.
Can I freeze stuffed tomatoes?
Freezing is not recommended as the tomatoes can become watery and lose their texture.
Is this recipe gluten-free?
You can make it gluten-free by using gluten-free breadcrumbs.
Can I add other vegetables to the stuffing?
Yes, finely chopped peppers or mushrooms are great additions.
How do I stop the tomatoes from tipping over?
Trim a very thin slice from the base of each tomato to help them sit flat on the tray.
What can I serve alongside this dish?
The spiced rice makes it a complete meal, but a simple green salad also pairs nicely.
Conclusion
Spiced stuffed tomatoes are a wonderful way to turn simple vegetables into a satisfying vegan dinner. With warming spices, fresh herbs, and a comforting rice side, this dish is full of flavor while remaining light and wholesome. It’s an easy recipe that’s sure to become a regular favorite.
Juicy baked tomatoes filled with a warmly spiced vegetable and breadcrumb stuffing, served with fragrant cinnamon-allspice basmati rice—an easy and satisfying vegan dinner.
Ingredients
2 tablespoons olive oil, divided
1 small onion, thinly sliced (for rice)
¼ teaspoon ground black pepper
120 g basmati rice
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
300 ml vegetable stock
4 large ripe tomatoes
1 small onion, finely chopped (for stuffing)
1 medium courgette, finely diced
2 garlic cloves, finely chopped
1 tablespoon harissa paste or tomato purée
40 g fresh breadcrumbs
30 g raisins
2 tablespoons fresh parsley, finely chopped
½ lemon, zest and juice
Salt, to taste
2–4 tablespoons water, if needed
Instructions
Heat 1 tbsp olive oil in a saucepan over medium heat. Add sliced onion and black pepper; cook for 10 minutes until golden.
Add rice, cinnamon, and allspice. Stir for 1 minute, then add vegetable stock. Simmer covered for 20 minutes until tender. Remove from heat and let sit covered for 5 minutes.
Cut tops off tomatoes and scoop out insides. Drain pulp in sieve and finely chop it. Set tomato shells and tops aside.
Heat remaining olive oil in a pan. Add chopped onion; cook 3–4 minutes. Add courgette and chopped pulp; cook 5–7 minutes until soft.
Stir in harissa or tomato purée and garlic. Cook 1 minute more. Transfer mixture to a bowl.
Add breadcrumbs, raisins, parsley, lemon zest and juice. Season with salt. Add water if mixture is too dry.
Preheat oven to 190°C. Stuff tomatoes evenly and place tops back on. Bake for 18–20 minutes until tender but still holding shape.
Serve warm with the spiced rice.
Notes
Use gluten-free breadcrumbs to make this dish gluten-free.
Trim the tomato base slightly so they sit flat while baking.
For extra texture, add chopped mushrooms or peppers to the stuffing.
Make stuffing and rice ahead for quick assembly at dinner time.
