Feta stuffed tomatoes

(10 ratings)
Feta stuffed tomatoes
Feta stuffed tomatoes
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

Stuffed tomatoes make a great starter if you're catering for guests and by heating them up it allows more antioxidants to be released- so they're even better for you.


  • 8 beefsteak tomatoes
  • 75g (2 1/2oz) basmati rice, cooked
  • 2tbsp green pesto
  • 1tbsp fresh parsley, chopped
  • 1tbsp fresh basil, chopped
  • 4tbsp pine nuts, toasted
  • 180g (6oz) can of sliced black olives, drained
  • 50g (2oz) Greek feta, crumbled
  • Olive oil, for drizzling


  1. Preheat oven to 180°C/355°F/gas 4. Slice the top off each tomato and scoop out the pulp into a large bowl. Season the tomato cavities well, then put in a large, shallow ovenproof dish.
  2. Mix together the rice, pesto, parsley, basil, pine nuts and olives, then carefully spoon the filling into the tomatoes.
  3. Sprinkle with the cheese and drizzle with oil. Bake for 20 mins until slightly softened and the cheese is golden.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 90(kcal)
  • Fat 14.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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