stuffed tomatoes recipe

Recipe: Greek-style Stuffed Tomatoes

Stuffed tomatoes recipe


8 large tomatoes

2 tbsp canola oil

1 onion, chopped

5 oz minced pork

5 oz minced beef

5 oz cooked rice

1 teaspoon dried basil

1 teaspoon dried oregano

1⁄4 teaspoon fine sea salt

1⁄4 teaspoon black pepper

1⁄2 teaspoon sweet paprika

1⁄4 teaspoon chilli flakes

1⁄2 cup fresh basil leaves


Preheat the oven to 390oF.

Prepare a deep baking dish and line it with parchment paper.

Using a sharp knife, cut the caps off the tomatoes.

Scoop out the pulp and place in a deep bowl.

Heat the canola oil in a large skillet.

Add the onion and fry over low heat until softened.

Add the minced pork and beef. Season with dried basil, oregano, salt, pepper,
sweet paprika and chilli flakes.

Stir thoroughly and cook for 10 minutes until the meat is cooked through.

Add the tomato pulp and fry for another 10 minutes.

Add the rice, mix well and remove from the heat.

Arrange the tomatoes in a baking dish side by side and stuff with the meat filling. Put their caps on and place the dish in the oven.

Bake for 25 minutes.

Serve warm, sprinkled with fresh basil.

Precious Tip

You can use a pre-cut sheet of parchment paper or cut it out with scissors so that it fits perfectly in your dish. You can find a wide selection of high quality parchment papers at

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