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Greek Stuffed Tomatoes
Greek Stuffed Tomatoes

Before you jump to Greek Stuffed Tomatoes recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.

Ingesting healthy foods tends to make all the difference in the way we feel. We tend to feel way less gross whenever we increase our intake of healthy foods and reduce our consumption of unhealthy foods. Eating more vegetables helps you feel a lot better than eating a piece of pizza. Deciding on healthier food choices can be challenging if it is snack time. You can spend numerous hours at the food market searching for an ideal snack foods to help you feel healthy. Why not try some of the following nutritious snacks the next time you need some extra energy?

Whole grain snacks are an outstanding choice for a fast balanced snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for the afternoon meal. Chips and crackers produced from whole grains can be excellent for quick snacks to eat on the go. Make the modification from refined products such as white bread to the healthier whole grain choices.

You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to greek stuffed tomatoes recipe. You can cook greek stuffed tomatoes using 9 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Greek Stuffed Tomatoes:
  1. Get Large vine/beef tomatoes
  2. Get olive oil
  3. Use Jumbo red spring onions finely chopped
  4. Take Microwave wholegrain rice
  5. Use tomato puree
  6. Provide Parsley
  7. Prepare Oregano
  8. Take Zest 1 lemon
  9. Provide feta cheese
Instructions to make Greek Stuffed Tomatoes:
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Cut the tops off the tomatoes and, using a teaspoon, carefully scoop out the soft pulp and seeds and transfer to a bowl. Put the tomato shells into a baking dish or roasting tin that's large enough to hold all of the tomatoes sitting upright. (Bun tins work well too!) Set aside with the tops of the tomatoes until ready to bake.
  2. Put the rice in the microwave and cook for half the suggested time to get part cooked rice.
  3. Heat 2 tablespoons of the olive oil in a frying pan set over a low heat. Add the onion and fry for 10 minutes until softened, without allowing it to brown. Roughly chop any larger pieces of reserved tomato pulp, then add to the pan with the part cooked rice, tomato purée and 100ml just-boiled water. Season well with salt and pepper.
  4. Bring the mixture to a simmer and allow to cook for 12 minutes, stirring often. Remove from the heat and stir in parsley, oregano and lemon zest.
  5. Crumble feta into rice mixture and stir until evenly mixed through.
  6. Fill the prepared tomato shells with the rice mixture and return the tops.
  7. Drizzle with the remaining oil, cover with foil and bake in the preheated oven for 1 hour. Serve warm from the oven or at room temperature

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