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    You are in: Home / Greek / Greek Stuffed Tomatoes Recipe
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    Greek Stuffed Tomatoes

    Greek Stuffed Tomatoes. Photo by Lalaloula

    1/2 Photos of Greek Stuffed Tomatoes

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Shuzbud's Note:

    The creaminess of the feta blends beautifully with the fresh tomato and olive flavours. If you like, you can buy a block of feta cheese and save thin slices to top the tomatoes with, although I find it easier to buy cubes of feta.

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    Serves: 4



    Units: US | Metric


    1. 1
      Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).
    2. 2
      Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
    3. 3
      Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
    4. 4
      Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
    5. 5
      While the rice is still cooking, make the vinaigrette- in a bowl, beat the olive oil and red wine vinegar until they are completely blended. Add the ground oregano and salt and pepper to taste and stir.
    6. 6
      When the rice is fully cooked, remove from the heat. Add the cubed feta, black olives and vinaigrette, reserving 8 cubes of feta (or 4 slices if you have them) to place on top.
    7. 7
      Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
    8. 8
      Top with the reserved cubes or slices of feta for presentation.
    9. 9
      Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened.
    10. 10

    Ratings & Reviews:

    • on March 03, 2010


      These tomatoes were really yummy! They were juicy and the rice filling had a great mediterranian flavour. It was however a little bit too sour for my taste. Also somehow my tomatoes came out done, but only lukewarm. So next time I will try baking them at a higher temperature covered with some aluminium foil for most of the baking time. I used fresh basil in place of the oregano as thats what I had on hand and it worked out nicely. Other than the small issues mentioned above the recipe was easy to prepare and very tasty. It also had a great presentation! THANKS SO MUCH for sharing it with us, Shuz! Made and reviewed for Everyday Is A Holiday Tag Game February 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Greek Stuffed Tomatoes

    Serving Size: 1 (246 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 253.8
    Calories from Fat 137
    Total Fat 15.2 g
    Saturated Fat 4.4 g
    Cholesterol 16.6 mg
    Sodium 275.5 mg
    Total Carbohydrate 24.6 g
    Dietary Fiber 2.0 g
    Sugars 4.0 g
    Protein 5.4 g

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