These cold rice stuffed tomatoes are fresh, simple, and ready in just 15 minutes. Juicy tomatoes filled with creamy rice, ham, cheese, and crisp veggies, perfect for a quick lunch or summer meal!
A Summer Favorite: Cold Rice Stuffed Tomatoes in Just 15 Minutes
One hot summer day, I stuffed ripe tomatoes with a chilled rice salad made from fridge leftovers, and it was surprisingly refreshing. Since then, these cold stuffed tomatoes have become my favorite for light, easy meals. A few minutes and some leftover rice, sweet corn, crunchy lettuce, ham, and cheese turned into a refreshing twist on rice salad. The tomato shells make it elegant without effort, just like my go-to no-bake stuffed tomatoes.
Light but satisfying, these stuffed tomatoes make the perfect cold stuffed tomatoes recipe for summer days, casual lunches, or meal prep. This rice-stuffed tomato recipe holds together beautifully once chilled.
Why You'll Love This Recipe
- Quick and Easy: This stuffed tomato recipe is really simple and quick to make.
- Great Way to Use Leftovers: A little rice and a few fridge staples turn into something delicious.
- Make-Ahead Friendly: They hold up well in the fridge and taste even better cold.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Tomatoes & Seasoning: I like using ripe yet firm Roma tomatoes; they hold their shape perfectly once filled. A sprinkle of salt and pepper before stuffing really enhances their flavor and keeps the filling from turning watery.
- Rice & Base Mix: Leftover cold rice works best for me; it's firm and easy to mix with mayo. Sometimes I switch it up with quinoa or couscous for variety.
- Ham, Cheese & Onion: I dice the ham small, so it's evenly spread, add a bit of finely chopped onion for crunch, and mix in Emmental for that smooth, nutty flavor that ties everything together.
- Fresh Add-ins & Dressing: Sweet corn and thinly sliced lettuce add color and freshness. A couple of spoonfuls of mayonnaise make the mixture creamy; Greek yogurt or sour cream also works if you prefer it lighter.
How to Make Rice Stuffed Tomatoes
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Tomatoes: Slice the tomatoes in half, scoop out the seeds and pulp, sprinkle with salt and pepper, and place them cut-side down to drain.
2. Prepare the Filling: Chop the onion, cooked ham, Emmental cheese, and salad leaves. Dice the tomato pulp.
3. Mix the Filling: In a bowl, combine the diced tomato pulp with the chopped ingredients, cooked rice, sweet corn, and mayonnaise. Mix everything well until combined.
4. Stuff and Serve: Fill each tomato with the rice mixture, press gently, and arrange the rice stuffed tomatoes on a plate. Chill before serving.
My Tips for Recipe Success
Choose Medium-Sized Tomatoes: I like to pick tomatoes that fit comfortably in the palm of my hand; not too big, not too small. They hold just the right amount of filling without falling apart.
Dry Ingredients before Mixing: If the ham or corn has extra moisture, I pat them dry with a paper towel; it keeps the filling from getting too loose.
Taste before Stuffing: I always sneak a spoonful before filling the tomatoes to check the seasoning. Sometimes I add a tiny bit more salt or a splash of lemon juice for brightness.
Make the Filling Ahead of Time: You can prep the filling a few hours earlier and refrigerate it. It gives the flavors time to blend, and stuffing is quicker when you're ready to serve the rice-stuffed tomatoes.
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Recipe
Rice Stuffed Tomatoes (Cold)
Ingredients
- 5 Roma Tomatoes
- 50 g Boiled Rice
- ½ Onion - Diced
- 3 Slice of Cooked Ham - Diced
- 2 Slices of Emmental Cheese - Diced
- 50 g Sweet Corn
- 5 Lettuce Leaves - Finely sliced
- 2 tablespoon Mayonnaise
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper - Freshly ground
Instructions
- Halve the tomatoes and gently scoop out the insides with a spoon. Season the cut sides with salt and pepper, then place them upside down on a plate to drain. Finely chop the scooped tomato flesh and transfer it to a large mixing bowl.
- Add the diced onion, cooked ham, and Emmental cheese to the chopped tomatoes. Then, mix in the cooked cold rice and sweet corn. Add the finely sliced lettuce, spoon in the mayonnaise, and stir gently until everything is evenly combined.
- Spoon the rice mixture into each tomato half, pressing lightly to fill and pack them evenly.
- Arrange the stuffed tomatoes neatly on a serving plate and refrigerate until well chilled before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
Thanks for the recipe I like the look of this salad, looks super healthy too, I am hungry just by watching it thanks.