Greek Rice-Stuffed Tomatoes

Greek Rice-Stuffed Tomatoes

Greek Rice-Stuffed Tomatoes, Big Night In: Delicious themed menus to cook & eat at home by Katherine Bebo. Photography by Jenny Linford.

Big Night In: Delicious themed menus to cook & eat at home by Katherine Bebo

If you shudder at the thought of arriving home late with a greasy take-out in hand, turn the tables on the “awesome” Big Night Out and celebrate the arrival of the Big Night In. No longer is staying in the boring, vanilla, or lacking-in-fun choice but, with this creative collection of mouth-watering menus, you can turn your home into the perfect night-in venue for hosting family and friends.

Fill your table with tasty Baba Ghanoush, Rice-Stuffed Tomatoes, and Spinach & Feta Pastries for an evening of Moreish Mezze. Whatever the summer weather, host a bumper Family Cook In with Chorizo & Bean Burgers, springtime Apple Slaw, and Homemade Root Beer.

For the plant-based eaters in your life, create a Vegan Celebration with a Buffalo Cauliflower & Chickpea Bowl, Creamy Chipotle Dip, and a fruity Aquafaba Pavlova. Whoever your guest and whatever their taste, these are just some of the delicious recipes you’re sure to delight and impress them with.

Whether you’re having only a few people over, or are bringing together a larger group of friends, pick out your perfect menu and prepare your best night in yet!

Big Night In: Delicious themed menus to cook & eat at home is available at and

Greek Rice-Stuffed Tomatoes

4–6 large tomatoes
3 tablespoons olive oil 1 small onion, finely chopped
150 g/3/4 cup long-grain rice, rinsed
1 teaspoon tomato purée/paste
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped dill 2 tablespoons chopped mint
1 teaspoon grated lemon zest
salt and freshly ground black pepper, to season

Serves 4

Preheat the oven to 200°C (400°F) Gas 6.

Cut the tops off the tomatoes and scoop out and reserve the soft pulp. Put the tomato shells upright in a large baking dish. Set aside with the caps until ready to bake.

Heat 2 tablespoons of the oil in a frying pan/skillet over low heat. Add the onion and fry until softened. Add the reserved tomato pulp, rice and tomato purée/paste. Season with salt and pepper. Bring the mixture to a boil and cook for 10 minutes, stirring often. Stir in the herbs and lemon zest.

Fill the tomato shells with the rice mixture and top with their caps. Drizzle with the remaining oil, cover with foil and oven-bake for 1 hour until the rice is tender.

Recipe reprinted with permission from Ryland, Peters & Small.

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