Stuffed Gemista Tomatoes with Herbed Rice and Feta
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 (vegetarian) 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
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: 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.
- Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- 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.
- 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.
- Step 6: Remove from heat and fold in 1/2 cup crumbled feta cheese.
- Step 7: Stuff each hollowed tomato with the rice mixture, place the tomato tops back on, and arrange them snugly in a baking dish.
- Step 8: Bake uncovered for 35-40 minutes until the tomatoes are tender and the filling is fully cooked. Serve warm.
Equipment for this recipe
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Frequently asked questions
How long does Stuffed Gemista Tomatoes with Herbed Rice and Feta take to make?
Total time is about 65 minutes (25 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 Stuffed Gemista Tomatoes with Herbed Rice 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 Stuffed Gemista Tomatoes with Herbed Rice 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 Stuffed Gemista Tomatoes with Herbed Rice 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 Stuffed Gemista Tomatoes with Herbed Rice 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.
