Garden Stuffed Tomatoes

Stuff your favorite tomatoes with a winning combination of rice and garden veggies like mushrooms, carrots, zucchini and green onion drizzed in a creamy dresssing.

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Servings SERVES 6


  • 1 bag Success® White Rice or Success® Brown Rice
  • ½ lb mushrooms, sliced
  • ½ cup sliced zucchini
  • ½ cup thinly sliced carrots
  • ½ cup green onion, sliced
  • 4 tomatoes
  • ⅓ cup fat free mayonnaise
  • ⅓ cup fat free sour cream
  • 1 ½ tbsp tarragon vinegar
  • 1 tbsp dijon mustard
  • 1 tsp salt
  • 1 tsp dried dill


  • These refreshing and colorful rice stuffed garden tomatoes are naturally vegetarian and perfect for a light and easy to put together weeknight dinner or lunch.

    Step 1

  • Prepare rice according to package directions. Cool.

    Step 2

  • Place rice in large bowl. Add mushrooms, zucchini, carrots, and green onions; mix lightly. Cut tops off tomatoes; scoop out seeds and pulp. Invert tomatoes onto paper towels to drain while preparing dressing.

    Step 3

  • Combine dressing ingredients in small bowl. Pour over rice mixture; toss gently to coat. Spoon into tomato shells.


    For more whole grains per bite, make this dish with Success® Brown Rice.

Veggies on Veggies

If you’re a fan of all things vegetable from Stuffed Jalapeño Poppers to filled Zucchini Boats, this stuffed tomatoes recipe is for you.

Simply combine freshly chopped vegetables with Success® Boil-in-Bag white or brown rice topped with a delicious creamy dressing and fill your favorite tomatoes to the brim! Use your rice when it has cooled or make use of that leftover rice you have in your fridge.


Naturally vegetarian and packed with veggies, add quinoa or shredded chicken, hard-boiled egg or tuna to the mix if you want a bit more protein to the mix.

To add even more great flavor to these dishes, cook the Boil-in-Bag rice in vegetable broth to keep it vegetarian or your favorite chicken broth. If desired, feel free to add a bit of Parmesan or Mozzarella cheese to the rice mix before filling into the tomatoes.

For presentation, keep the tomato tops and reserve until ready to serve. When the tomatoes are filled and plated, put the “hat” back on.

One variation to this recipe may be to bake the filled tomatoes. Simply place the filled tomatoes in an oven safe pan and bake at 350º F for about 30 minutes or until the tomatoes have cooked.