Greek Stuffed Tomatoes Recipe -
  • READY IN 30 mins

Greek Stuffed Tomatoes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
Dec 26, 2002

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

Most Helpful Critical Review
Dec 10, 2004

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


10 Ratings

Aug 02, 2008

the filling is very tasty; you need to find a way for the watery tomatoes to not dilute the intensity of the filling

Jun 01, 2009

The yogurt ruined it for me. I was very disappointed because normally I love these ingredients together but this was just a waste of them.

Jan 07, 2009

This recipe has real potential. I thought it had too much yogurt and not quite enough zing. I am trying to figure out what flavor I would add to it to make it taste better. But I only used black maybe the greek olives would make it better.

Jan 07, 2005

This was ok but not like I expected. My husband was not crazy about it he ate the insides but not the tomato. I saved the left over "stuffing" mixture and served in a warm pita for lunch the next day. Lunch was a hit!!!

Jun 07, 2004

This was so bad that my husband would not even touch them. I tried a little bit of one and thought it was horrible. If you really really like feta cheese and greek olives go for it. Otherwise stay away.

Oct 10, 2013

I searched 'tomatoes' and 'feta', and this is what popped up on my screen. I cut the amounts down for one, subbed zucchini for cucumber and dried basil for fresh (cut the amount to just a sprinkle!) and omitted the sugar; I forgot the olives and added some cooked brown rice. Other reviewers thought the yogurt too much -- like most of what I cook from this site, I used the recipe as a guide and added yogurt to MY taste, so it wasn't too wet and the flavor didn't overpower. I microwaved the tomato for 1 minute, then stuffed it, then nuked it again as I'm not a fan of raw zucchini and I wanted the cheese melted. Lovely flavors; the tomato just collapsed, which I liked, tho it wound up on its side by the time I ate it! One of the fastest suppers I've had using just what I had in the fridge. Filing this one for future reference! Thanks for sharing!


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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 10.4 g
  • 3%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 1037 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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