1/2 Photos of Greek Stuffed Tomatoes
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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- 1Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).
- 2Cook 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.
- 3Meanwhile, 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.
- 4Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
- 5While 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.
- 6When 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.
- 7Spoon 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.
- 8Top with the reserved cubes or slices of feta for presentation.
- 9Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened.
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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