Greek Stuffed Tomatoes With Meat and Rice
Prep time
Cook time
Total time
A delicious way to eat tomatoes.
Recipe type: Meat
Cuisine: Greek
Serves: 4-5
  • 8-10 large tomatoes
  • 1 lb ground beef
  • 1 large onion, diced
  • 1 zucchini, cut into large pieces
  • ½ cup rice
  • ½ cup parsley, diced
  • 1 teaspoon oregano
  • 2 garlic cloves, pressed
  • ½ cup chicken broth
  • 1 tablespoon tomato paste
  • Salt
  • Pepper
  • Olive oil
  1. Slice off tops of each tomato, use a spoon and scoop out the insides (carefully to avoid piercing sides).
  2. Add all insides from tomatoes into a food processor, and blend until a smooth puree, set aside.
  3. Add some oil to a pan and heat. Add meat and brown.
  4. Once brown, add: onion, zucchini, rice, parsley, oregano, garlic, broth, tomato paste, salt and pepper, and ½ of tomato puree, mix well.
  5. Simmer for 5 minutes, reducing a little.
  6. Align tomatoes in oven safe dishes.
  7. Drizzle insides with oil and sprinkle some salt and pepper in each tomato.
  8. Add meat filling to each tomato. Spoon in as much as possible, leaving a slight gap remaining on top. Cover with tomato top.
  9. Repeat for all tomatoes.
  10. Add remaining tomato puree to pan.
  11. Place in preheated oven at 350F for 1 hour or until rice is cooked and vegetables are soft.
  12. Plate and serve with a side of feta and some warm bread.
Recipe by Lemon & Olives at