Greek Stuffed Tomatoes

Instructions

• Step 1

• Preheat the oven to 350°F. Lightly oil a 2-quart baking dish using 1 tablespoon of olive oil.

  Step 2

• Prepare rice and quinoa according to package directions, substituting chicken or vegetable stock for water.

  Step 3

• Cut the tops off of the tomatoes and reserve. Scoop out the flesh into a small bowl using a spoon.

  Step 4

• Place a mesh strainer over another medium-sized mixing bowl. Using the spoon, press as much of the tomato flesh through the strainer as you can. Discard the seeds and pulp left in the strainer.

  Step 5

• Add the cooked rice and quinoa to the strained tomato in the bowl. Stir in the feta cheese, mint, parsley, garlic and oregano and stir to combine.

  Step 6

• Lightly salt and pepper the insides of the tomatoes. Stuff each one with the rice mixture and place into the prepared baking dish.

  Step 7

• Place the tops back on each of the tomatoes. Drizzle with the remaining olive oil and bake for about 30 minutes, or until the tomatoes are heated through and starting to blister on the outside. Serve warm or at room temperature.

  Recipe Tip

  For an Italian twist, replace feta cheese with Parmesan or mozzarella. Buon appetito!