Stuffed Tomatoes with Feta

I was on a kick of Greek-inspired flavours this week. It started with some homemade Spanakopita, and continued with this dish – one of my favorites. It’s my take on a greek classic – Yemista.


  • tomato8 – 10 large ripe tomatoes, tops cut off and scooped out well into a bowl. Keep insides for later – I use a grapefruit spoon to do this scooping!
  • 1lb extra lean ground beef
  • 1 onion finely chopped
  • 2 or 3 minced cloves of garlic
  • 1 cup cooked rice
  • 3/4 cup crumbled feta cheese, divided into 1/2 cup and 1/4 cup
  • 1 tsp oregano
  • 1/2 cup plain tomato sauce
  • salt and pepper to taste
  • Olive oil


Drizzle tomatoes inside and out with olive oil and sprinkle generously with salt and pepper. Set aside in a baking dish.

wpid-20150901_183007.jpgIn a frying pan, heat 2 tbsp olive oil. Saute onion. When half cooked, add ground beef, garlic, oregano, salt and pepper. Brown the beef. Chop up the pulp removed from the tomatoes. Add it to the beef. Add the rice. Add ½ cup feta cheese. Add tomato sauce. Adjust seasoning as needed. Saute for 2 minutes until some of the liquid evaporates/gets absorbed.


Scoop into tomatoes and top with remaining crumbled feta. Bake at 400 for 30 min.



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