Feta & Herb Stuffed Tomatoes

Something a bit different, but healthy & delicious.

10 medium ripe tomatoes

1+1/2 teaspoon caster sugar

1 tablespoon olive oil (+ olive oil spray)

1 medium onion, finely chopped

2 cloves garlic, crushed

2/3 cup long grain rice

1/2 cup roughly chopped flat-leaf parsley

1/3 cup roughly chopped mint leaves

75g feta cheese, crumbled

salt & ground black pepper
Preheat over to 180 degrees Celcius.

Slice about 1cm from each tomato base and reserve bases.

Using teaspoon, scoop out tomato pulp (without damaging the skin) over a bowl, reserving pulp and juice.

Lightly sprinkly tomato cavities with 1 teaspoon sugar and set aside.

Heat 1 tablespoon of olive oil in a medium frying pan over medium heat.

Add onion, garlic and cook, stirring occasionally, for 3 minutes or until onion is soft.

Add rice, stir well to coat in oil and cook, stirring constantly, for 2 minutes.

Add tomato pulp to rice and stir to combine.

Cover and simmer, stirring often, over medium-low heat for 5 minutes.

Add remaining sugar, parsley, mint & feta and gently stir to combine.

Remove from heat.

Pat tomato cavities with paper towel to dry.

Evenly spoon rice mixture into romatoes and top with reserved tomato bases.

Lightly spray or brush with olive oil.

Place tomatoes into a large, greased baking dish and bake for 40-45 minutes or until rice is tender.

Serve warm.
Makes:  10
Total time:  1hour + 45minutes (40mins prep + 55mins cook)
Difficulty:  Medium.

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