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Greek Stuffed Tomatoes

A delicious blend of rice, feta cheese, and kalamata olives stuffed into ripe tomatoes, baked to perfection.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large tomatoes Choose firm, ripe tomatoes.
  • 1 cup cooked rice White or brown rice.
  • 1/2 cup feta cheese Crumbled.
  • 1/4 cup kalamata olives Chopped.
  • 1/4 cup fresh parsley Chopped.
  • 1/2 teaspoon dried oregano
  • Salt and pepper To taste.
  • Olive oil For drizzling.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the tops off the tomatoes and scoop out the insides, saving the pulp for later use.
  3. In a bowl, mix together the cooked rice, crumbled feta cheese, chopped kalamata olives, fresh parsley, dried oregano, and salt and pepper.
  4. Stuff each tomato with the rice mixture and drizzle with olive oil.
Baking
  1. Place the stuffed tomatoes in a baking dish, drizzling with more olive oil if desired.
  2. Bake for 25-30 minutes until the tomatoes are tender and the filling is warm.
Serving
  1. Allow the tomatoes to cool slightly before serving. Garnish with extra parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for about 15 minutes.