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Greek Stuffed Tomatoes

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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.

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

  1. Preheat oven to 375°F (190°C).
  2. Cut tops off tomatoes and scoop out pulp, reserving it. Lightly salt the insides and place upside down to drain.
  3. Heat olive oil in a skillet over medium heat. Cook onion until softened, then add garlic and cook briefly.
  4. Add rice and stir to coat. Mix in reserved tomato pulp, parsley, mint, oregano, salt, and pepper.
  5. Pour in broth or water and simmer for a few minutes until rice is slightly softened.
  6. Stir in optional pine nuts, raisins, or cooked ground meat.
  7. Stuff tomatoes with the mixture, leaving space for expansion, and place tops back on.
  8. Arrange in a baking dish, drizzle with olive oil, and add a little water to the dish.
  9. Cover loosely with foil and bake for 45–60 minutes until tomatoes are tender and rice is cooked.
  10. 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

Find it online: https://thefamilycooking.com/greek-stuffed-tomatoes/