Feta stuffed tomatoes recipe

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serves: 8
Skill: easy
Prep: 10 min
Cooking: 20 min

Nutrition per portion

Calories 90 kCal 5%
Fat 14g 20%
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  • 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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