Greek Stuffed Tomatoes Recipe
This Greek Stuffed Tomatoes recipe features ripe tomatoes filled with a savory mixture of cooked rice, sautéed vegetables, herbs, and tangy feta cheese. The tomatoes are roasted to perfection, resulting in a comforting and flavorful dish perfect for a light lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Tomatoes
- 4 large ripe but firm tomatoes
Filling
- 1 cup cooked rice
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 handful chopped parsley
- 1 cup crumbled feta cheese
- 1 teaspoon dried oregano
- Salt, to taste
- Pepper, to taste
Other Ingredients
- 2 tablespoons olive oil
- 0.5 cup water or broth
Instructions
- Preparation: Slice off the tops of the tomatoes and carefully scoop out the pulp to create roomy shells. Set the tomato tops aside. Lightly salt the cavities inside the tomatoes, then place them upside down on a rack for a few minutes to drain excess moisture.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking until soft and golden, about 5-7 minutes. Add minced garlic near the end and cook for another minute, taking care it doesn’t burn.
- Prepare Filling: In a bowl, combine the cooked rice with the sautéed vegetables. Stir in chopped parsley, crumbled feta, and dried oregano. Season with salt and pepper to taste. Fold in some of the reserved tomato pulp to add moisture and flavor. If the mixture seems dry, add a splash of water or broth. For extra flavor, quickly pan-sear the filling mixture for a smoky touch.
- Stuff Tomatoes: Stuff each tomato with the prepared filling, mounding it without packing too tightly.
- Bake: Arrange the stuffed tomatoes in a baking dish. Drizzle with olive oil, then pour half a cup of water or broth into the dish to keep the dish moist while baking. Cover the dish with foil and bake in a preheated oven at 190°C (375°F) for 30 minutes. Then, uncover and continue baking for another 10 minutes, or until the tomato skins wrinkle and the feta browns lightly.
Notes
- Use ripe but firm tomatoes to ensure they hold their shape during baking.
- Scooping out excess moisture from the tomatoes prevents soggy filling.
- Adjust salt and pepper to taste, especially considering the saltiness of feta.
- You can substitute water with vegetable or chicken broth for more flavor.
- For a vegetarian version, ensure the broth used is vegetable-based.
Keywords: Greek stuffed tomatoes, baked tomatoes, rice stuffed tomatoes, vegetarian stuffed tomatoes, feta stuffed tomatoes
Find it online: https://foodarohub.com/greek-stuffed-tomatoes-recipe/
