Lamb and feta stuffed tomatoes recipe

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10 min


55 min

Filled with lean lamb, feta cheese and lots of herbs and spices, these roasted beef tomatoes are a classic Greek side dish. Delicious.


  • 4 large beef tomatoes
  • 1 small onion, finely chopped
  • 1tbsp olive oil
  • 175g (6oz) lean minced lamb
  • 100g (4oz) easy-cook long grain rice
  • 450ml (
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  • ¾
  • pt) stock
  • Feta cheese
  • 15ml (1tbsp) tomato puree
  • 1tsp each of ground cumin, coriander and dried oregano
  • Handful fresh parsley, chopped


  • Preheat oven to 200°C (400°F, gas mark 6).

  • Fry the finely chopped onion in a little olive oil until soft. Add the minced lamb and cook over a high heat until browned.

  • Stir in the rice, stock, tomato puree and spices and herbs. Season with salt and freshly ground black pepper and simmer for 20-25 mins until the rice is tender.

  • Halve and scoop out the seeds and flesh from the tomatoes. Chop the flesh and add it to the lamb rice. Spoon the rice mixture into the tomato shells.

  • Place in an ovenproof dish, top with crumbled feta cheese and drizzle with olive oil. Bake for 15-20 mins until piping hot. Garnish with fresh chopped parsley.

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(36 ratings)
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