Recipe Detail



Prep 30 mins | Cook 1 hr | Serves 10

8 medium – large vine-ripened tomatoes

1 tbs olive oil + olive oil spray

1 medium brown onion, finely chopped

2 garlic cloves, finely chopped

1 1⁄2 cups cooked long grain rice*

3⁄4 cup flat-leaf parsley, chopped

1⁄3 cup mint leaves, roughly chopped

100g feta cheese, crumbled

Salt and ground black pepper

Olive oil cooking spray

TIP:  For for a quicker short cut use a 450g packet of 2 1⁄2-minute rice, cooked following packet directions and cooled.

STEP 1: Preheat oven to 180°C/160°C fan-forced. Slice 1cm from the stem end of each tomato and reserve tops. Using a teaspoon, scoop out pulp. Discard seeds and roughly chop pulp. Pat dry tomato cavities using paper towel.

STEP 2: Heat 1 tbs oil in a medium frying pan over medium heat. Add onion and garlic and cook, stirring occasionally, for 3 minutes or until onion is tender. Add cooked rice, tomato pulp, parsley, mint and feta. Season with salt and pepper to taste. Stir to combine. Remove from heat.

STEP 3: Spoon rice mixture into tomatoes. Arrange tomatoes in a large baking pan lined with baking paper. Place reserved tops on tomatoes. Spray with oil and bake for 45-50 minutes until tender. Serve warm or at room temperature.