Greek-style stuffed tomatoes
Greek stuffed tamatoes are hollowed out and filled with a flavorful mix of herbed rice, sauteed onion, garlic, parsley, and mint, then slow-roasted until tender. You can add pine nuts, raisins, or crumbled feta for extra richness. Perfect warm or at room temp!
⏱ Time
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Ingredients
6 large ripe tomatoes (beefsteak or heirloom)
½ cup uncooked medium-grain or short-grain rice (like arborio)
1 small onion, finely chopped
2 garlic cloves, minced
¼ cup chopped fresh parsley
2 tbsp chopped fresh mint (or 1 tsp dried mint)
2 tbsp olive oil (plus more for drizzling)
1½ tbsp tomato paste
Salt and pepper, to taste
Optional Add-ins:
2 tbsp pine nuts or raisins
½ cup crumbled feta
1 small grated zucchini or carrot (for moisture and sweetness)
Instructions
1. Prepare the Tomatoes
Cut the tops off the tomatoes (like a lid) and set aside.
Carefully scoop out the flesh with a spoon. Reserve the pulp and juice in a bowl.
Lightly salt the inside of each tomato and place them upside down on a plate to drain.
2. Make the Filling
Heat 2 tbsp olive oil in a pan. Sauté onion until soft (about 5 minutes), then add garlic.
Stir in rice and tomato paste. Cook for 2 minutes.
Add half of the reserved tomato pulp (roughly chopped or blended), salt, and pepper. Simmer for 5–7 minutes, until slightly thickened but rice is still undercooked.
Stir in parsley, mint, and any optional extras (feta, pine nuts, raisins, grated veggies).
3. Stuff and Assemble
Preheat oven to 375°F (190°C).
Fill each tomato ¾ full with the rice mixture (the rice will expand).
Place tomato “lids” back on top. Arrange in a baking dish.
Pour remaining tomato pulp and a drizzle of olive oil around the base. Add a splash of water or broth to the pan.
4. Bake
Cover loosely with foil and bake for 40 minutes.
Remove foil and bake uncovered for 20 minutes more, until tomatoes are tender and slightly browned.
Tips
Let rest 15 minutes before serving to allow flavors to meld.
Serve with crusty bread, roasted potatoes, or a green salad.
Make ahead — they’re great cold or at room temp the next day!
❓ Frequently asked questions FAQ
Can I use quinoa or bulgur instead of rice?
Yes! Cook them halfway first, since they absorb liquid differently.
How long do they last?
They keep in the fridge for 3–4 days and reheat beautifully.
Can I freeze them?
They freeze well — just wrap tightly and thaw overnight before reheating.
Nutritional Information
Calories: 190
Protein: 4g
Carbs: 26g
Fat: 8g
Fiber: 4g