Stuffed Gemista Tomatoes with Herbed Rice and Feta

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Juicy tomatoes hollowed and filled with a fragrant mix of herbed rice and crumbled feta, baked until tender and bursting with Mediterranean flavors. This Greek-inspired vegetarian recipe, ready in about 65 minutes, pairs large ripe tomatoes, long-grain rice, olive oil 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
• 1 cup long-grain rice
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 tsp dried oregano
• 1 1/4 cups vegetable broth
• 1/2 cup feta cheese, crumbled
• 1 tsp salt
• 1/2 tsp black pepper

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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: Heat 3 tbsp olive oil in a medium saucepan over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until soft and translucent.
3. Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 1 cup long-grain rice, 3 tbsp chopped fresh parsley, 2 tbsp chopped fresh mint, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper; stir to coat the rice with oil and herbs.
5. Step 5: Pour in 1 1/4 cups vegetable broth and the reserved tomato pulp, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until the rice is partially cooked and liquid absorbed.
6. Step 6: Remove from heat and fold in 1/2 cup crumbled feta cheese.
7. Step 7: Stuff each hollowed tomato with the rice mixture, place the tomato tops back on, and arrange them snugly in a baking dish.
8. Step 8: Bake uncovered for 35-40 minutes until the tomatoes are tender and the filling is fully cooked. Serve warm.