Stuffed tomatoes with leftover rice and feta
★★★★★ Rating

Stuffed tomatoes with leftover rice and feta

With all that’s going on in the world right now, I thought we could do with a little sunshine food. Delicious, juicy tomatoes stuffed with leftover rice and feta. I know tomatoes aren’t officially in season at the moment, but I hope you’ll forgive me this once! Rice is one of the store cupboard staples that has been selling out, so don’t waste a grain.

If you have leftover rice and put it in the fridge or freezer immediately, it is absolutely fine to eat again (I’ve been known to freeze a spoon here and a spoon there, and eventually have enough for a whole meal!). There are so many tasty dishes you can make – a quick stir-fried rice is one of my favourites. Just stir-fry whatever veg you have to hand, plus a bit of garlic and onion if you have it, and season with oyster sauce or soy. Add chilli sauces to taste. Top with an egg, if you like, and done!

This recipe takes a bit more time, mostly done in the oven, but is still super simple. If you don't have beef tomatoes, then you can use normal large tomatoes or peppers instead. And if you don’t happen to have any leftover rice, then couscous or quinoa also work brilliantly.Serves 4 as a light lunch or dinner. 
Dominique Woolf Dominique Woolf
FEEDS:
4
TAKES:
30

INGREDIENTS

  • 4 large beef tomatoes
  • 200g cooked rice
  • 2 tbsp sundried tomato paste
  • 3 tbsp of chopped fresh mint, plus extra to serve
  • 50g feta, crumbled, plus extra to serve
  • 3 tbsp raisins
  • 2 spring onions or half a regular small onion, finely
    chopped
  • 30g olives, chopped
  • Olive oil for drizzling
  • Sea salt flakes
  • Black pepper

DIRECTIONS

  1. Preheat the oven to 200°C/ 180°C fan/ Gas 6
  2. First, prepare the tomatoes. Slice the top off each one and put aside. Now scoop out the flesh and seeds, and place in a bowl*.
  3. Season the inside of the tomatoes and place in an ovenproof dish.
  4. In a separate bowl, mix together the rice, sundried tomato paste, mint, feta, raisins, onions and olives,
    along with 8 tablespoons of the reserved tomato flesh and seeds. Season well.
  5. Once everything is well incorporated, stuff the mixture into each of the tomatoes. Replace the lids, drizzle with oil and sprinkle with sea salt.
  6. Serve either straight from the oven or at room temperature, sprinkled with extra feta and mint.
  7. Don't throw the remaining tomato pulp! Try adding it to a homemade tomato sauce, panzanella salad, or in a gazpacho soup.
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