Description
These Greek Stuffed Tomatoes are filled with a savory mixture of rice, herbs, and vegetables, then baked in a light broth until tender and aromatic. A classic Mediterranean dish that’s healthy, hearty, and perfect as a vegetarian main or flavorful side.
Ingredients
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6 large tomatoes, tops cut off and hollowed out
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1 cup cooked rice
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1/2 cup diced green bell pepper
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1/4 cup chopped onions
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1/4 cup pine nuts (optional)
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2 tablespoons olive oil
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon fresh parsley, chopped
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1/2 cup vegetable broth
Instructions
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Preheat oven to 375°F (190°C).
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Carefully cut tops off the tomatoes and scoop out the pulp and seeds. Reserve tomato shells and set aside.
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In a mixing bowl, combine cooked rice, green bell pepper, onions, pine nuts (if using), olive oil, oregano, salt, pepper, and parsley. Mix until evenly combined.
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Fill each hollowed tomato with the rice mixture, packing it tightly. Replace tomato tops if desired.
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Arrange the stuffed tomatoes in a baking dish. Pour vegetable broth into the bottom of the dish to keep them moist while baking.
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Cover loosely with foil and bake for 35–40 minutes, or until tomatoes are tender and filling is heated through.
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Serve warm, garnished with extra parsley or a drizzle of olive oil.
Notes
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Substitute rice with quinoa or bulgur for variation.
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Add crumbled feta or olives to the filling for extra Greek flavor.
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Great served with a dollop of Greek yogurt or alongside roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Greek, Mediterranean
