Feta Rice Stuffed Tomatoes

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

1. Preheat oven at 180º C.
2. Cut the tops of the tomatoes and scoop out the pulp. Reserve the tops and pulp.
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.
4. Heat olive oil in a non-stick pan. Add onion and sauté till soft.
5. Roughly chop the reserved tomato pulp and add along with rice, tomato puree and one cup boiled water and stir to mix.
6. Add salt and crushed peppercorns, stir and bring to a boil. Reduce heat and cook for twelve minutes, stirring occasionally.
7. Remove from heat, add the parsley, dill, mint leaves and lemon zest and mix well. Add feta cheese and mix again.
8. Stuff the cooked rice mixture into the roasted tomato shells and cover with the reserved tops.
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.
10. Serve warm.

Nutrition Info