Greek-Style Stuffed Tomatoes

Photography, Bruno Petrozza/C. | Recipes, Food & Prop Styling, Mélanie Marchard

  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Preheat oven to 425°F. Pour 2 cups of the tomato sauce into 8-inch square baking dish. Cut off tops of tomatoes; set aside. Using spoon, gently hollow out flesh from tomatoes. Transfer shells to baking dish; set aside.

In large non-stick skillet, heat 2 tbsp of the oil over medium heat. Add onion and garlic; cook, stirring occasionally, for 2 minutes. Stir in the remaining tomato sauce, the olives, pine nuts, rice, feta and oregano; season with salt and pepper.

Fill tomato shells with rice mixture; cover with reserved tops. Brush tomatoes with remaining olive oil. Bake until tomatoes are softened and stuffing is hot, about 15 minutes.

Nutritional facts Per serving: about

  • Iron 4.5 mg
  • Fibre 7 g
  • Sodium 875 mg
  • Sugars 13 g
  • Protein 9 g
  • Calories 415
  • Total fat 25 g
  • Cholesterol 10 mg
  • Saturated fat 5 g
  • Total carbohydrate 39 g
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Lunch & Dinner

Greek-Style Stuffed Tomatoes