Feta stuffed tomatoes recipe

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10 min


20 min

Nutrition per portion

Calories 90 kCal 5%
Fat 14g 20%

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


  • 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.

  • Mix together the rice, pesto, parsley, basil, pine nuts and olives, then carefully spoon the filling into the tomatoes.

  • Sprinkle with the cheese and drizzle with oil. Bake for 20 mins until slightly softened and the cheese is golden.

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