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Greek Stuffed Tomatoes

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“The creaminess of the feta blends beautifully with the fresh tomato and olive flavours. If you like, you can buy a block of feta cheese and save thin slices to top the tomatoes with, although I find it easier to buy cubes of feta.”
4 tomatoes

Ingredients Nutrition


  1. Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting).
  2. Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
  3. Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
  4. Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
  5. While the rice is still cooking, make the vinaigrette- in a bowl, beat the olive oil and red wine vinegar until they are completely blended. Add the ground oregano and salt and pepper to taste and stir.
  6. When the rice is fully cooked, remove from the heat. Add the cubed feta, black olives and vinaigrette, reserving 8 cubes of feta (or 4 slices if you have them) to place on top.
  7. Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
  8. Top with the reserved cubes or slices of feta for presentation.
  9. Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened.
  10. Enjoy!

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