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Greek Style Stuffed Tomato

Serves: 2

Nutritional Information (per serve)

  • Energy 856 kJ (204cal)
  • Protein 13.4g
  • Fat6.6 g (Saturated 2.8g)
  • Carbohydrate 10.9g (Sugar 10g)
  • Sodium 351mg

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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


  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