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Rice Salad in Tomato Cups

Rated as 3.5 out of 5 Stars

"I created this recipe for a contest a long time ago. With an abundance of tomatoes in our garden each year, I had to come up with something new. I serve this as a side dish or lively lunch."
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20 m servings
Original recipe yields 2 servings


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  1. In a bowl, combine the first nine ingredients; mix well. Cut a thin slice off the top of each tomato. Scoop out and discard pulp, leaving a 1/2-in. shell. cut a thin slice off bottom of tomatoes to level if necessary. Fill with rice salad. Cover and refrigerate for 1 hour or until serving.


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A rice and tomatoes salad with a nice presentation... Not bad at all, but even better if you add tuna and chopped olives to the stuffing :) Oh, and don't discard all of the pulp, it tastes good!

I had a hard time scooping the pulp out to make enough room for the filling. However, the filling is just delicious.