Greek Style Rice and Feta Stuffed Tomatoes Print this recipe Details Serves: 2Number of ingredients: 11To prep: 15 minutesTo cook: 60 minutesDifficulty: Easy Nutrition per servingKilojoules: 1145Calories: 273Protein: 11gFat: 11gSaturated Fat: 3gCarbohydrates: 30gCarbohydrates per 100g: 5.3gFiber: 4gSodium: 385mgPotassium: 940mg Ingredients 8 medium vine-ripened tomatoes (about 60g each) 1½ tablespoons olive oil (+ olive oil spray) 1 red onion, finely chopped 2 garlic cloves, crushed 2/3 cup brown rice, cooked ½ cup vegetable stock ½ cup roughly chopped flat-leaf parsley leaves 2 tablespoons chopped dill 100g reduced fat feta cheese, crumbled Rocket leaves and crusty wholegrain bread to serve Method Preheat oven to 160ºC. Cut a 1-cm thick slice off the stem-side of each tomato. Set tops aside. Using a teaspoon, scoop out tomato pulp including seeds (without damaging skin) into a bowl. Roughly chop pulp. Pat dry tomato cavities with paper towel. To make stuffing, heat oil in a frying pan over medium heat. Add onion and garlic and cook, stirring occasionally, for three minutes or until onion is soft. Add rice. Stir to coat in oil and cook, stirring constantly, for two minutes. Stir in tomato pulp and stock. Cover and simmer, stirring occasionally, over low heat for 25 minutes or until rice is almost tender. Remove from heat. Stir in parsley, dill and feta. Evenly spoon rice mixture into tomatoes. Top with tomato tops. Arrange tomatoes into a greased large baking dish. Spray with olive oil. Bake for 25-30 minutes until tomatoes are tender. Serve with rocket leaves and crusty wholegrain bread.
