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Feta Rice Stuffed Tomatoes
Main Ingredients | Tomatoes, Rice |
Cuisine | Greek |
Course | Main Course Vegetarian |
Prep Time | 21-25 minutes |
Cook time | 1-1.30 hour |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 4 large tomatoes
- ½ cup rice, soaked
- 2 tablespoons crumbled feta cheese
- 2 tablespoons olive oil + for sprinkling
- 1 small onion, finely chopped
- 1 tablespoon tomato puree
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill (suva)
- 2 tablespoons chopped fresh mint (pudina)
- Zest of 1 lemon
Method
- Preheat oven at 180º C.
- Cut the tops of the tomatoes and scoop out the pulp. Reserve the tops and pulp.
- Place the tomato shells on a baking tray, put the tray in the preheated oven and roast till light brown. Remove from oven and set aside.
- Heat olive oil in a non-stick pan. Add onion and sauté till soft.
- Roughly chop the reserved tomato pulp and add along with rice, tomato puree and one cup boiled water and stir to mix.
- Add salt and crushed peppercorns, stir and bring to a boil. Reduce heat and cook for twelve minutes, stirring occasionally.
- Remove from heat, add the parsley, dill, mint leaves and lemon zest and mix well. Add feta cheese and mix again.
- Stuff the cooked rice mixture into the roasted tomato shells and cover with the reserved tops.
- Place them on the baking tray, drizzle some olive oil and cover with aluminium foil. Put the tray in the preheated oven and bake for one hour.
- Serve warm.
Nutrition Info
Calories | 834 |
Carbohydrates | 104.2 |
Protein | 19.4 |
Fat | 37.7 |
Other Fiber | Zinc- 2.4mg |
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