Greek Style Stuffed Tomato

Serves: 2

Nutritional Information (per serve)

  • Kcal: 204 kcal
  • Carbs: 10.9g
  • Proteins: 13.4g
  • Energy: 856 kJ
  • Sugar: 10g
  • Fat: 6.6g
  • Saturated fat (g): 2.8g
  • Sodium (mg): 351mg

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  • 1 Packet of Slendier Rice Style
  • 6 Large Ripe Tomatoes (on the vine)
  • 2 Garlic Cloves (crushed)
  • 1 Small Brown Onion (diced)
  • 1 Lemon (juiced)
  • 2 teaspoon(s) Dried Oregano
  • 2 teaspoon(s) Fresh Parsley (finely chopped)
  • 1 teaspoon(s) Cinnamon
  • 50 grams Feta Cheese (crumbled, low fat, reduced salt)
  • 2 teaspoon(s) Fresh Mint
  • 1 teaspoon(s) Olive Oil


  • ½ cup(s) Natural Yoghurt (low fat)
  • 1 Cucumber (small, halved, seeded and grated)
  • 1 teaspoon(s) Ground Cumin
  • ¼ cup(s) Mint Leaves (fresh, finely chopped)


  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 hollow out 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 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 minutes or until the tomatoes are tender.
  6. Serve warm or cold with tzatziki .

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