Stuffed Tomatoes


  • 4 Tomatoes
  • 1 1/2 Cups of rice
  • 2 Spring onions
  • 1 Bunch of parsley
  • 1tsp Dried oregano
  • 1 Handful of grated cheese


Preheat the oven to 180C.

Slice the top off each tomato.

Using a spoon, scoop out the contents of each tomato and put the pulp into a bowl (remove any woody white parts).

Chop the spring onions and parsley. Add them to the bowl of tomato pulp, along with the oregano and rice.

Season with salt and pepper and add a splash of olive oil to the bowl. Mix everything together thoroughly.

Fill each hollow tomato with the rice mixture.

Grease a small baking tray and place the tomatoes in, cover the tray with alfoil and put it in the oven.

After 20 minutes, take the foil off the tray, sprinkle the cheese over the top of each tomato. Return the tray (without the foil) to the oven for another 12-15 minutes to let the cheese brown.

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