Greek-Style Stuffed Tomatoes with Rice, Herbs, and Feta
Plump tomatoes filled with a savory mixture of rice, fresh herbs, and crumbled feta cheese, baked until tender and fragrant. This greek-inspired vegetarian (vegetarian, 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Greek-Style Stuffed Tomatoes with Rice, Herbs, and Feta take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Greek-Style Stuffed Tomatoes with Rice, Herbs, and Feta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large ripe tomatoes from drying out.
Can I substitute ingredients in Greek-Style Stuffed Tomatoes with Rice, Herbs, and Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Greek-Style Stuffed Tomatoes with Rice, Herbs, and Feta for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Greek-Style Stuffed Tomatoes with Rice, Herbs, and Feta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
