Stuffed Tomatoes with Leftover Rice and Feta

Stuffed tomatoes with leftover rice and feta

Words, recipe and image by Dominique Woolf

Each week, we get through kilos of rice in my household (or at least it seems that way), due to our insatiable love of Asian food. Although I usually get the quantity spot on, we do still sometimes have leftovers, which I tend to stir-fry with veg for a quick lunch the next day.

Not all the food I eat is Asian though, and this recipe was actually inspired by stuffed tomatoes eaten on holiday in Greece. I was reminded of this tasty dish at the farmer’s market recently, upon seeing an impressive display of beef tomatoes, and decided to recreate my own version.

I have used sundried tomato paste for a quick flavour boost, feta and olives for a salty hit, and raisins for a hint of sweetness. Feel free to adapt this recipe to your own tastes though - try sundried tomatoes if raisins aren’t your thing, substituting capers for olives, or adding any other leftovers you have to the mix.


Serves 4

4 large beef tomatoes

200g cooked rice

2 tbsp sundried tomato paste

3 tbsp of chopped fresh mint, plus extra to serve

50g feta, crumbled, plus extra to serve

3 tbsp raisins

2 spring onions or half a regular small onion, finely chopped

30g olives, chopped

Olive oil for drizzling

Sea salt flakes



  1. Preheat the oven to 200°C/ 180°C fan/ Gas 6

  2. First, prepare the tomatoes. Slice the top off each one and put aside. Now scoop out the flesh and seeds, and place in a bowl*.

  3. Season the inside of the tomatoes and place in an ovenproof dish.

  4. In a separate bowl, mix together the rice, sundried tomato paste, mint, feta, raisins, onions and olives, along with 8 tablespoons of the reserved tomato flesh and seeds. Season well.

  5. Once everything is well incorporated, stuff the mixture into each of the tomatoes. Replace the lids, drizzle with oil and sprinkle with sea salt.

  6. Place in the oven for about 45 mins or until the tomato is cooked through.

  7. Serve either straight from the oven or at room temperature, sprinkled with extra feta and mint.

* Don’t throw the remaining tomato pulp! Try adding it to a homemade tomato sauce, panzanella salad, or in a gazpacho soup.

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Dominique’s love affair with food started as a child. Growing up in the Middle East to a Thai mother and British father, she was surrounded by flavours and cuisines from many different cultures. She has always loved trying new foods and began experimenting in the kitchen from an early age. Now living in London with three young hungry children, she spends more time cooking than ever! Find out more about her over on her website

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