Why You’ll Love This Recipe
This recipe is a perfect balance of freshness and comfort. The tomatoes become soft and slightly sweet as they bake, while the rice filling absorbs all the delicious juices and herbs. It’s naturally vegetarian, easy to customize, and ideal for warm-weather meals. Plus, it can be served as a main dish or a side, making it incredibly versatile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large ripe tomatoes
white rice
onion, finely chopped
garlic, minced
olive oil
tomato pulp (from the hollowed tomatoes)
fresh parsley, chopped
fresh mint, chopped
dried oregano
salt
black pepper
vegetable broth or water
optional: pine nuts or raisins
optional: ground beef or lamb for a non-vegetarian version
Directions
Preheat the oven to 375°F (190°C).
Cut the tops off the tomatoes and carefully scoop out the pulp, reserving it in a bowl. Lightly salt the inside of the tomatoes and set them upside down to drain.
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, then stir in garlic and cook briefly.
Add the rice to the skillet and stir to coat it with oil. Mix in the reserved tomato pulp, parsley, mint, oregano, salt, and pepper.
Pour in a bit of vegetable broth or water and let the mixture simmer for a few minutes until slightly softened but not fully cooked.
If using, stir in pine nuts, raisins, or cooked ground meat.
Stuff the tomato shells with the rice mixture, leaving a little space at the top for expansion. Place the tops back on the tomatoes.
Arrange the stuffed tomatoes in a baking dish, drizzle with olive oil, and add a small amount of water to the bottom of the dish.
Cover loosely with foil and bake for about 45–60 minutes, until the tomatoes are tender and the rice is fully cooked.
Let them cool slightly before serving.
Servings and timing
Servings: 4 servings
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Variations
Add chopped zucchini or bell peppers to the filling for extra vegetables.
Use brown rice for a nuttier texture, adjusting cooking time as needed.
Include feta cheese in the filling or crumbled on top after baking.
Make it vegan by sticking to the plant-based ingredients.
Use a mix of tomatoes and bell peppers for a colorful presentation.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) or in the microwave until warmed through. Add a splash of water if needed to keep them moist.
These can be frozen, though the texture of the tomatoes may soften further after thawing.
FAQs
Can I use other vegetables for stuffing?
Yes, bell peppers, zucchini, or eggplant work well with the same filling.
Do I need to pre-cook the rice?
No, the rice partially cooks before baking and finishes cooking in the oven.
Can I make this dish ahead of time?
Yes, you can assemble the tomatoes ahead and bake when ready.
What type of rice is best?
Short- or medium-grain rice works well for absorbing flavors.
Can I add meat to the filling?
Yes, ground beef or lamb can be added for a heartier version.
How do I keep the tomatoes from falling apart?
Choose firm tomatoes and handle them gently while hollowing and stuffing.
Is this dish served hot or cold?
It can be enjoyed warm or at room temperature.
Can I make it gluten-free?
Yes, this recipe is naturally gluten-free.
What herbs are essential?
Parsley and mint are key for the traditional flavor.
What can I serve with stuffed tomatoes?
They pair well with salad, yogurt, or crusty bread.
Conclusion
Greek Stuffed Tomatoes are a delicious and wholesome dish that celebrates fresh ingredients and Mediterranean flavors. Whether served as a main course or a side, they offer a comforting yet light meal that’s both simple and satisfying.
PrintGreek Stuffed Tomatoes
A classic Mediterranean dish of ripe tomatoes stuffed with a fragrant rice and herb filling, then baked until tender and flavorful. Light, fresh, and satisfying, it’s perfect as a main or side.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 6 large ripe tomatoes
- 1 cup white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 cup tomato pulp (from hollowed tomatoes)
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
- 1/2 cup vegetable broth or water
- 2 tbsp pine nuts or raisins (optional)
- 1/2 lb ground beef or lamb, cooked (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut tops off tomatoes and scoop out pulp, reserving it. Lightly salt the insides and place upside down to drain.
- Heat olive oil in a skillet over medium heat. Cook onion until softened, then add garlic and cook briefly.
- Add rice and stir to coat. Mix in reserved tomato pulp, parsley, mint, oregano, salt, and pepper.
- Pour in broth or water and simmer for a few minutes until rice is slightly softened.
- Stir in optional pine nuts, raisins, or cooked ground meat.
- Stuff tomatoes with the mixture, leaving space for expansion, and place tops back on.
- Arrange in a baking dish, drizzle with olive oil, and add a little water to the dish.
- Cover loosely with foil and bake for 45–60 minutes until tomatoes are tender and rice is cooked.
- Let cool slightly before serving.
Notes
- Add vegetables like zucchini or bell peppers to the filling for variety.
- Use brown rice for a nuttier flavor but adjust cooking time.
- Top with feta cheese for extra richness.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat with a splash of water to maintain moisture.
- Can be frozen, though texture may soften after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
