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-inspired vegetarian recipe (mediterranean), ready in about 55 minutes, pairs large ripe tomatoes, extra virgin olive oil, long-grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.