Greek Stuffed Tomatoes

8 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Michael Foreman
Recipe by  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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Adjust Servings

Original recipe yields 8 servings



  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 (8)

Rate This Recipe
Tamara Grimes

Tamara Grimes

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



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



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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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



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Stuffed Tomatoes with Grits and Ricotta


next recipe:

Stuffed Tomatoes