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Greek Stuffed Tomatoes with rice and herbs, baked to perfection

Greek Stuffed Tomatoes

Juicy tomatoes stuffed with a flavorful mixture of rice, herbs, and feta cheese, baked to perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 large ripe tomatoes
  • 1/2 cup uncooked long-grain rice
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh dill chopped
  • 1/2 cup crumbled feta cheese
  • 2 tbsp olive oil
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the tomatoes and scoop out the pulp, leaving a 1/4-inch thick shell. Chop the pulp and set aside.
  3. In a medium skillet, heat 1 tbsp olive oil over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
  4. Add the rice, tomato pulp, parsley, dill, oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally.
  5. Remove from heat and stir in the crumbled feta cheese.
  6. Stuff the tomato shells with the rice mixture and place them in a baking dish.
  7. Drizzle the stuffed tomatoes with the remaining olive oil and bake for 30 minutes, or until the rice is cooked and the tomatoes are tender.
  8. Let cool for 5 minutes before serving.

Notes

For a vegan version, substitute feta with a plant-based cheese. Store leftovers in an airtight container in the fridge for up to 3 days.