Greek Stuffed Tomatoes
These vibrant Greek-inspired stuffed tomatoes are filled with a fragrant blend of long-grain rice, fresh parsley, dill, and mint. Baked until tender and infused with lemon zest and savory tomato pulp, this healthy and flavorful side dish is perfect for summer gatherings or a light Mediterranean lunch.
Instructions
- 1
Preheat the oven to 200°C (180°C fan). Prepare the beef tomatoes (6) by slicing off the tops and scooping the seeds and pulp into a bowl. Arrange the shells in a baking dish.
- 2
In a frying pan, heat olive oil (2 tbsp) over low heat. Add onion (1) and fry for 10 minutes until softened but not browned.
- 3
Roughly chop any large pieces of reserved tomato pulp and add it to the pan with long grain rice (150 g), tomato puree (1 tsp), and water (100 ml). Season with salt pepper (0.5 tsp).
- 4
Simmer for 12 minutes, stirring often, until the rice is al dente. Remove from heat and stir in flat leaf parsely (2 tbsp), fresh dill (2 tbsp), mint leaves (2 tbsp), and lemon zest (1 tsp).
- 5
Fill the tomato shells with the herb rice mixture and replace the tops. Drizzle with olive oil (1 tbsp), cover with foil, and bake for 60 minutes until tender.
Nutrition Facts
Per portion