Greek-Style Stuffed Tomatoes with Rice, Herbs, and Feta

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Plump tomatoes filled with a savory mixture of rice, fresh herbs, and crumbled feta cheese, baked until tender and fragrant. This Greek vegetarian recipe (mediterranean), ready in about 55 minutes, pairs large ripe tomatoes, extra virgin olive oil, and long-grain rice for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large ripe tomatoes
• 3 tbsp extra virgin olive oil
• 3/4 cup long-grain rice
• 1 1/2 cups water
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 tsp dried oregano
• 1/2 cup feta cheese, crumbled
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 375°F. Slice the tops off 6 large ripe tomatoes and carefully scoop out the pulp and seeds, reserving the pulp in a bowl.
2. Step 2: In a medium saucepan, heat 2 tbsp extra virgin olive oil over medium heat. Add 1 small finely chopped yellow onion and sauté for 5 minutes until soft.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 3/4 cup long-grain rice and cook for 2 minutes, stirring to coat the grains.
4. Step 4: Pour in 1 1/2 cups water and the reserved tomato pulp. Add 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
5. Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh mint, 1/2 cup crumbled feta cheese, 1 tbsp lemon juice, and 1 tbsp olive oil.
6. Step 6: Stuff the tomato shells with the rice mixture, place them in a baking dish, drizzle the remaining 1 tbsp olive oil over the tomatoes, and bake for 20 minutes until tomatoes are tender and filling is heated through.