Dinner/ Lunch/ Recipes

Mediterranean Stuffed Tomatoes


Whether you serve them alongside a fresh salad as a meatless weeknight meal or take them to a family gathering, these Greek stuffed tomatoes are easy to prepare.

Mediterranean Stuffed Tomatoes

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  • 8 fresh vine ripen tomatoes

  • 2 cups long grain wild rice, cooked per package directions

  • 1 jar (170 mL) marinated artichokes, chopped
1 medium green pepper, diced
1/2 cup crumbled feta cheese

  • 1/2 cup sliced black olives

  • 1 tbsp minced garlic
Salt & pepper to taste

  • Olive oil for drizzling (optional)

  • Fresh basil for garnish (optional)



Preheat oven to 350°F/177°C.


Prepare rice as per package directions.


In a large bowl stir together cooked rice, chopped artichokes, diced green pepper, crumbled feta, black olives, garlic and salt & pepper. Set aside.


Remove the stems from tomatoes. Using a knife, remove the core of the tomatoes. Scoop out seeds and any tough white core that may remain.


Scoop 2-3 spoonfuls of rice mixture into the cavity of the tomatoes. Place each tomato in a glass baking dish. Drizzle each tomato with high quality olive oil.


Bake for 15-20 minutes, or until tomatoes have softened.


Remove from oven and serve alongside a fresh salad or grilled meat. Garnish with a few basil leaves is desired.

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