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Greek Stuffed Tomatoes

Greek Stuffed Tomatoes

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Michael Foreman

Michael Foreman

All the ingredients of a Greek salad stuffed in a baked tomato shell. Serve with your favorite lamb dish, or as an appetizer.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1037 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice tomatoes in half, scoop out seeds, and place in a baking dish sliced-side up. Sprinkle with and salt and pepper . Bake for 5 minutes. Remove tomatoes from oven, drizzle with olive oil, and bake an additional 10 minutes.
  3. While baking tomatoes, mix together cucumber, yogurt, olives, basil, and sugar. Stir in feta cheese. Season to taste with salt and pepper.
  4. Remove tomatoes from oven, fill with cucumber mixture, and sprinkle with parsley. Serve immediately.
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Reviews

Tamara Grimes
7

Tamara Grimes

12/10/2004

I usually really research my recipes, but this one got under my radar. Never again!

PATRICIAMKRAUSE
6

PATRICIAMKRAUSE

12/26/2002

Made this as a side dish with chicken. Wonderful, easy and quick.

bdhljr
4

bdhljr

8/2/2008

the filling is very tasty; you need to find a way for the watery tomatoes to not dilute the intensity of the filling

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