Mediterranean Stuffed Tomatoes Recipe

Mediterranean Stuffed Tomatoes Recipe always brings a burst of flavor and sunshine to my kitchen. If you’re craving something fresh, hearty, and packed with Mediterranean vibes, this recipe hits the spot every time. Plus, it’s a fun way to get veggies and grains into your meal without feeling like you’re just eating a salad.

Why You Should Try Mediterranean Stuffed Tomatoes

Stuffed tomatoes aren’t just pretty to look at they’re a whole meal wrapped up in a tomato shell. The juicy tomato base pairs perfectly with the savory filling, and the Mediterranean twist adds herbs, spices, and textures that keep you coming back for more. Ever had a dish that tastes like a warm hug from the Mediterranean coast? This is it. Plus, it’s a great way to use up those ripe tomatoes when they’re at their peak.

Variation I’ve Tried

I’ve experimented with a few variations over the years. Sometimes I swap quinoa for couscous or bulgur wheat, depending on what’s in the pantry. Adding chopped olives or sun-dried tomatoes gives it an extra punch. Once, I even tossed in some toasted pine nuts for that unexpected crunch. You can easily make it vegetarian or add ground lamb or chicken if you want more protein.

Adaly Kandice

Mediterranean Stuffed Tomatoes

Mediterranean Stuffed Tomatoes are a flavorful and healthy dish featuring ripe tomatoes filled with a savory mixture inspired by Mediterranean cuisine.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Dessert

Cuisine: American

Calories: 280

Ingredients

  

• 4 large ripe tomatoes
• 1 cup cooked couscous
• 1/2 cup chopped kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• to taste salt and black pepper

Instructions

 

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the pulp, leaving a thick shell.
3. In a bowl, combine couscous, olives, feta, parsley, olive oil, oregano, garlic, salt, and pepper.
4. Stuff the tomato shells with the couscous mixture.
5. Place stuffed tomatoes in a baking dish and bake for 25-30 minutes until tomatoes are tender.
6. Remove from oven and serve warm.

Notes

For added flavor, garnish with fresh basil or drizzle extra olive oil before serving. This dish can be served as a dessert item or a light meal option.

Tips for Mediterranean Stuffed Tomatoes Recipe

• Use tomatoes that are firm enough to hold the filling but ripe enough to be juicy. Roma or beefsteak tomatoes work well.
• Don’t toss the scooped-out tomato pulp; it adds flavor and moisture to the filling.
• If you want to make this ahead, stuff the tomatoes and refrigerate. Bake them just before serving.
• For extra flavor, sprinkle some paprika or chili flakes on top before baking.
• If you’re not a fan of feta, try goat cheese or even a sharp cheddar for a different twist.

Leftovers

Leftover stuffed tomatoes keep well in the fridge for up to 2 days. Reheat gently in the oven or microwave. They might lose a bit of their firmness but still taste fantastic. I often chop up leftovers and toss them into a salad for a Mediterranean-inspired lunch.

Common Mistakes to Avoid

• Avoid tomatoes that are too soft or mushy they won’t hold up during baking.
• Don’t overstuff the tomatoes; it can cause them to burst or leak juices all over the oven.
• Skip the step of cooking the filling ingredients; raw onion or greens can make the dish watery and less flavorful.
• Keep an eye on baking time to prevent the tomatoes from turning into sauce.

Nutrition Information

• Calories: 280 kcal
• Carbohydrates: 22 g
• Protein: 8 g
• Fat: 15 g
• Fiber: 5 g
• Sugar: 10 g