Gluten-free Bouillon & Seasoning

Recipes: Spinach and Rice Stuffed Tomatoes (Serves: 4)

Tomatoes are the star of this dish. Their natural sweetness comes out when they are slow roasted. Spinach and rice are complimented by Massel’s dynamic flavor before they are stuffed into the tomato. What a beautiful dish. What a flavor explosion in your mouth.

The Recipe



  1. Preheat oven to 350F/175C
  2. Oil baking dish with olive oil. Approximately 2 tablespoons.
  3. In a mixing bowl, mix Massel vegetable liquid concentrates, cooked rice, spinach, grated onion and vegan cream cheese.
  4. Prep tomatoes: Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
  5. Mix tomato pulp in the rice mixture. If you need a little more moisture in the rice mixture, add the leftover tomato juice as well.
  6. Fill each tomato with rice mixture and place in baking dish.
  7. Place the tops of the tomatoes on the each tomato, then drizzle with olive oil.
  8. Bake until heated through. About 20 minutes.
  9. Serve warm or at room temperature.

Handy Tip

You can make this up to 24 hours before and just slip in the oven when ready.
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Recipe Name
Spinach and Rice Stuffed Tomatoes
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