How to make Feta Rice Stuffed Tomatoes -
Scooped out tomatoes stuffed with herbed rice and feta cheese, baked to perfection – this stuffed tomato recipe is a guaranteed hit. The flavours of tart tomato, salty feta cheese and fresh herbs marry together and create a final dish which is a treat for your eyes and your taste buds.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tomatoes (टमाटर), Rice (चावल)
Cuisine : Greek
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Feta Rice Stuffed Tomatoes checkout Bhare Baghare Tamatar, Thakkali Gotsu, Tameta Nu Shaak, Tomato and Basil Paneer . You can also find more Main Course Vegetarian recipes like Garlic Tendli Jain Dal Khichdi - SK Khazana Methi Chaman Pepper Chole-SK Khazana
Feta Rice Stuffed Tomatoes Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 21-25 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Feta Rice Stuffed Tomatoes Recipe
Tomatoes 4 large
Rice soaked ½ cup
Feta cheese crumbled 2 tablespoons
Olive oil 2 tablespoons + for sprinkling
Onion finely chopped 1 small
Tomato puree 1 tablespoon
Fresh parsley chopped 2 tablespoons
Fresh dill (suva) chopped 2 tablespoons
Fresh mint (pudina) chopped 2 tablespoons
Zest of 1 lemon
Method
Step 1
Preheat oven at 180º C.
Step 2
Cut the tops of the tomatoes and scoop out the pulp. Reserve the tops and pulp.
Step 3
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.
Step 4
Heat olive oil in a non-stick pan. Add onion and sauté till soft.
Step 5
Roughly chop the reserved tomato pulp and add along with rice, tomato puree and one cup boiled water and stir to mix.
Step 6
Add salt and crushed peppercorns, stir and bring to a boil. Reduce heat and cook for twelve minutes, stirring occasionally.
Step 7
Remove from heat, add the parsley, dill, mint leaves and lemon zest and mix well. Add feta cheese and mix again.
Step 8
Stuff the cooked rice mixture into the roasted tomato shells and cover with the reserved tops.
Step 9
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.
Step 10
Serve warm.
Nutrition Info
Calories : 834 Kcal
Carbohydrates : 104.2 gm
Protein : 19.4 gm
Fat : 37.7 gm
Other : Zinc- 2.4mg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
