Stuffed tomatoes - Emily Skye

Stuffed tomatoes

Stuffed tomatoes

Tomatoes are packed full of vitamin C and vitamin A, as well as many other nutrients, which is one of the reasons I love these diverse fruits (Yep, it is considered a fruit!). These oven roasted, stuffed tomatoes are both delicious and satisfying, so they can make a great main, side or snack!


  • 4 large vine-ripened tomatoes
  • 1 large shallot, sliced finely
  • 4 mint leaves, chopped
  • 2 sprigs of parsley, stems removed and chopped
  • 1 cup cooked brown rice
  • 35g low-fat feta, crumbled
  • 20g currents
  • 1/4 tsp. Cinnamon powder
  • Olive oil spray


  1. Preheat the oven to 180c and prepare a baking tray by lining it with non-stick baking paper.
  2. Wash the tomatoes then slice off the top to each one, putting them aside to use later.
  3. Scoop out the centres of the tomatoes and put into a bowl, then sieve the juice out from this, as we will use that later. (you will need about ¼ cup tomato juice)
  4. In a large mixing bowl, combine the rice, feta, parsley, mint, shallots, currents and reserved tomato juice together, and season with a pinch of rock salt and pepper.
  5. Divide mixture between the 4 tomatoes and stuff them full and place them on the prepared baking tray. Spray lightly with olive oil and then bake for 10 minutes.
  6. Replace the tomato tops back onto the tomatoes and spray once more lightly then cook for a further 5 minutes.
  7. Serve hot with a simple rocket salad, or any salad of your choice!
  8. Enjoy!

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