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Greek-style stuffed tomatoes

Name: Greek stuffed tomatoes recipe
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6
Ingredients: 12 (2.3kg total) large tomatoes (size of an orange or larger is ideal, or see recipe notes); 165g risoni; 40.00 ml extra virgin olive oil, plus extra, to drizzle; 1 onion, finely chopped; 1 tsp dried oregano; 4 garlic cloves, finely chopped; 2 tsp chicken stock powder; 200g Greek feta, crumbled; 50g pine nut; 82.50 ml finely chopped mint leaves; 40.00 ml finely chopped dill

1 rating

30m

1h 10m

Baked Greek stuffed tomatoes — Brett Stevens

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by Lucy Nunes

Delicious Team

Mar 17, 2026

These flavour-bombs taste amazing eaten piping-hot from the oven, but are also delicious served warm. There’s no need to stress about any filling spilling out onto the baking dish, as this will simply turn into caramelised deliciousness.

12 (2.3kg total) large tomatoes (size of an orange or larger is ideal, or see recipe notes)
3/4 cup (165g) risoni
2 tbs extra virgin olive oil, plus extra, to drizzle
1 onion, finely chopped
1 tsp dried oregano
4 garlic cloves, finely chopped
2 tsp chicken stock powder
200g Greek feta, crumbled
1/3 cup (50g) pine nuts, toasted
1/3 cup finely chopped mint leaves
2 tbs finely chopped dill

Method

1.

Preheat oven to 200°C/180°C fan-forced. Slice tops off large tomatoes (about 1cm from the stem) to make a vessel for your risoni, and reserve tops. Over a medium bowl, hollow out insides of tomatoes with a small spoon, reserving all juice and flesh. Season the inside of hollowed tomatoes and place in a baking dish
2.

Transfer the reserved tomato flesh and juice to a blender and whiz until smooth. Pour into a large measuring jug and top up with water to make 4 cups (1L).
3.

Meanwhile, toast risoni. Heat a large frypan over medium heat. Add risoni and cook, stirring frequently, for 5-6 minutes, until risoni is toasted and golden brown. Remove risoni from pan and set aside.
4.

Heat oil in the same frypan over medium heat. Add onion and oregano and cook, stirring occasionally, for 8 minutes, or until translucent. Add garlic and cook, stirring occasionally, for 2 minutes. Add the risoni and stir for 1 minute until well coated in mixture. Add tomato liquid and stock powder and bring to the boil over high heat, stirring to avoid risoni sticking to base of pan. Reduce heat to medium and simmer for 5 minutes, until risoni is al dente. Remove from heat. Stir through feta, nuts, mint and dill. Season with freshly ground black pepper and check seasoning.
5.

Fill each tomato generously with risoni mixture without compressing it (don’t worry if some filling spills into the dish). Place reserved tomato tops on top, drizzle with extra oil and season to taste. Bake for 45-50 minutes, until tomatoes are well wrinkled.
6.

Serve straight from the pan, scraping up any crispy filling which has spilled over into the dish.

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Recipe Notes

Leftovers will last in an airtight container in the fridge for up to 5 days. If you can’t find large-enough tomatoes, simply buy a few extra smaller ones. Also, any filling leftover that you can’t fit into the tomatoes is delicious eaten on its own.