Stuffed Tomatoes

Try this delicious recipe; the tomatoes are carved and filled with a stuffing of rice, herbs, onion and feta. Serve these on their own, as a side dish or as part of a buffet. If you don't have tomatoes, try this with courgette, bell peppers or aubergine instead. 

Prep time: 20 minutes

Cook time: 35 minutes

Total time: 55 minutes

Servings: 4


8 Tomatoes

1 tbsp Oregano

3 Garlic cloves

1 Onion (small, peeled and diced)

150 g Rice

1 vegetable stock cube

6 Basil leaves (6-8 leaves chopped)

80 g Feta (crumbled)

1 tbsp extra virgin olive oil

Thyme (½ bunch)

Salt (to taste)

Black pepper (to taste)


  1. Prepare the tomatoes: Cut the top and hold the tomato in your hand, then carve the flesh out with a teaspoon. Keep the flesh with the juice in a separate bowl, and keep the tomato tops too. Sprinkle the insides of the tomatoes with a little salt, and place the tomatoes upside down on a plate for the juice to come out. Set aside while making the stuffing.
  2. Cook the onion: On a board, chop up the tomato flesh coarsely. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the onion, tomato flesh, and garlic. Cook for 5-6 minutes, stirring occasionally, until the liquid mixture has reduced by half. Turn off the heat and let cool for a few minutes. 
  3. Cook the rice: Bring a large saucepan of salted water to the boil. Add the cube of stock along with the rice. Cook following the packaging instructions, which should be 10-12 minutes, then drain and set aside. 
  4. Stuff the tomatoes: Spoon the stuffing into the hollowed tomatoes, making sure they are well packed. Place the tops back on, and place the tomatoes into a baking dish over a bed of thyme so that they don't roll over. 
  5. Finish the stuffing: Preheat the oven to 180C/160 fan/4 gas mark. Add the cooked rice, crumbled feta, oregano and chopped basil leaves to the pan. Season to taste with salt and pepper, and mix until combined. 
  6. Bake the tomatoes: Bake for 30 minutes, and serve hot or cold.
Plate with three stuffed tomatoes

How to store

Store the stuffed vegetables in an airtight container in the fridge for up to 3 days. 


The stuffed tomatoes can be reheated or eaten cold. They would be great served alongside a simple green salad with a mustard based vinaigrette made from ½ chopped shallot (or onion), 1 tsp dijon mustard, 4 tbsp extra virgin olive oil, salt and pepper.  If you have any rice filling leftover, try and make a rice salad. Toss the filling in lettuce and season to taste.