Introduction: Greek Stuffed Tomatoes
Enjoy this healthy, yummy, affordable dinner!
Step 1: Ingredients
4 medium to large tomatoes
3/4 Cup Feta Cheese
1 Teaspoon Cumin
1 Teaspoon Red Pepper Flakes
1 Teaspoon Basil
1 Teaspoon Garlic
Rice or Rice Pilaf (I used a box of Near East Rice Pilaf)
1/2 Red Onion
*Some measurements may vary depending on tomato size.
*Adjust seasonings to your liking.
Step 2: Gut the Tomatoes
Preheat oven to 200 degrees
Gut The Tomatoes:
Slice off the tops of the tomatoes and carefully cut and scoop out the insides of the tomatoes. Set aside the tomato tops for baking.
Step 3: Purée Tomato Guts
Put the insides of the tomatoes in blender and purée until smooth and a light pink color.
Step 4: Dice Red Onion
Dice 1/2 of a Red Onion
Step 5: Prepare Rice or Rice Pilaf
You can use rice or rice pilaf. I choose Near East Rice Pilaf.
Prepare Rice Pilaf per instructions on the box.
Step 6: Seasonings
Mix together all seasonings.
Step 7: Prepare Onion Mixture
In a large skillet add 1 teaspoon of olive oil and heat.
Then add Red Onion and Seasonings.
Stir and Heat until onions are cooked through.
Step 8: Add Tomato Purée
Once onions are cooked add tomato purée and and stir while heating to a simmer.
Step 9: Add Rice Pilaf
Once onion mixture and tomato purée is simmering add Rice Pilaf and continue stirring until mixed through.
Step 10: Fill Tomatoes
Now take rice mixture and fill tomatoes half full and add feta cheese in top.
Then add more of the rice mixture along with more feta on top.
* Optional: Putt tomato tops back on tomatoes.
Step 11: Bake Tomatoes
Rub outside of tomatoes with olive oil and
place tomatoes in a casserole dish.
Bake in a preheated oven at 250 degrees for 20min.
*Time may vary on size of tomatoes
Step 12: Leftovers Already?
Freeze Left Over Rice Mixture for a quick and easy side dish for later in the week!
Step 13: Yum and Done!
Relax and enjoy all your hard work!