Close up view of Greek rice stuffed tomatoes on a yellow plate.

Greek Rice Stuffed Tomatoes

IACP Take 5! Recipe Contest Winner – Christine Quigley

  • Servings
    8
  • Serving Size
    1 stuffed tomato
  • Prep Time
    15
  • Cook Time
    20

Ingredients

  • 8 large tomatoes
  • 3 cups cooked rice
  • ½ cup red onion, chopped
  • ¾ cup feta cheese, crumbled
  • ½ cup fresh parsley, chopped
  • 1 tablespoon salt
  • ⅓ cup olive oil

Directions

  • Remove tops of tomatoes and scoop out insides; drain on paper towels.
  • In a large bowl, combine rice, onion, cheese, parsley and salt. Place equal amounts of rice mixture into tomatoes, drizzle with oil and place in baking pan.
  • Bake at 425 degrees for 20 minutes.

Nutrition Facts

  • Calories 237
  • Total Fat 13g
  • Cholesterol 12mg
  • Sodium 1040mg
  • Carbohydrates 27g
  • Dietary Fiber 2g
  • Protein 5g