Greek Style Stuffed Tomato

Serves: 2

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  • 1 Packet Slendier rice style
  • 6 Large ripe tomatoes
  • 2 Garlic cloves crushed
  • 1 Small brown onion diced
  • 1 Lemon Juiced
  • 2 Teaspoons dried oregano
  • 2 Teaspoon fresh parsley finely chopped
  • 1 Teaspoon cinnamon
  • 50 Grams low fat, reduced salt feta cheese crumbled
  • 2 Teaspoons fresh mint
  • 1 Teaspoon olive oil
  • Olive spray
  • Salt and pepper if desired
  • Rice

  • Directions

    1. Prepare Slendier Rice style as per instructions on pack and set aside.
    2. Pre heat the oven to 180° fan forced. Using a sharp knife cut about 2 cm off the stem end of the tomato. Reserve tops. Using a teaspoon carefully remove the inside of the tomatoes, leaving 1/2-1 cm thick shells. Be careful to not puncture the sides. Place tomato pulp in strainer and drain liquid. Roughly chop drained pulp and set aside.
    3. Gently heat a medium frying pan add oil; Add crushed garlic, onion and cook until softened. Remove from heat
    4. In a large bowl add cooked garlic , onion , herbs, Slendier rice style , lemon juice, chopped tomato pulp, cinnamon and crumbled feta
    5. Spoon mixture evenly into tomato shells then place into a lightly greased baking dish. Place tomato lids on top of tomato ;lightly spray with olive oil and bake for 30 minute or until the tomatoes are tender
    6. Serve warm or cold with tzatziki

    The Greek’s love stuffing food with more food, and why not when it tastes this good? Stuffed tomatoes make an elegant centrepiece to any table, and when combined with Slendier Rice and reduced fat feta, you’re free to enjoy them knowing they’re doing your body good.

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