Greek Stuffed Tomatoes Recipe (2024)

I have cooked this recipe many times, especially when Brandywine tomatoes are in season. The only problem is that if made as described, the rice tends to be undercooked. I have found it useful to parboil the rice before stuffing the tomatoes.

I've used cooked rice instead of raw. I've also added feta cheese. Delicious!

Only two tips (my granny's)
* try eggplant dice size cubes as alternative to zucchini.
* do not fill the tomatoes with rice. Leave 1 inch from the top empty to allow the rice reach the top when cooked and not overflow.
Oh, you can always use more olive oil in greek recipes! ;-)

Excellent. I used bulgur. There was no problem with it being fully cooked. I imagine it softens somewhat during the 30 minutes the filling sits before stuffing the tomatoes.

we added some feta cheese crumbles, and par-boiled the rice. It was delicious and we will make this again.

Made with the bulgur and homegrown tomatoes, mint, and parsley. Delicious! May try with breadcrumbs and Italian sausage next.

I made this recipe as written and baked the tomatoes for a full hour at 350 F, but found the rice to be undercooked, especially near the top where it was actually crunchy. I loved the flavors of the dish, but in the future, will definitely par-cook the rice before baking in the oven.

I like these much better with a generous amount of fresh lemon juice added. Be sure the olive is EV, and a bit of Parmesan or feta adds protein and flavor. Increase the garlic by a couple of cloves, and double the amount of dill to keep it from tasting so bland. I also found the rice al dente to the point of not-quite cooked; it's necessary to pre-cook the rice. I haven't tried the recipe with bulgur or quinoa, but will next time. It's popular in our house.

What type of rice is best for this recipe? I've seen other recipes for gamista that suggest arborio and some that call for long grain rice.

Made this last night with quinoa. It came out incredibly bland. Increase everything and use rice/hamburge🚆

These are good. I used bulgar and followed the recipe. Will make again.

Made this with bulgur and it came out delicious, no issues with undercooked bulgur. Scooping the tomatoes and de-seeding/dicing the pulp took longer than I thought. Stuffed half of the batch with a bit of leftover browned ground beef from another meal--don't think the tomatoes with meat were that much tastier. Will try to add feta next time.

You can make this with bell peppers too, in fact that’s how I’ve traditionally had this dish (I’m Greek-American and have this a lot when I’m visiting family). Also can add ground beef to the mix, which tastes delicious.

Bland as written. I would highly suggest adding a clove more of garlic and some onion powder to this dish. And if you're into spice, a tsp of cayenne into the mix.

This was very good. I used cooked short grain brown rice, which I prefer, and added some feta as another person posted. A lovely, light summer meal!

Great, fresh recipe. I’d definitely recommend adding feta to take it to the next level...

Notes from Readers:The only problem is that if made as described, the rice tends to be undercooked. I have found it useful to parboil the rice before stuffing the tomatoes.I've used cooked rice instead of raw. I've also added feta cheese.* try eggplant dice size cubes as alternative to zucchini.* do not fill the tomatoes with rice. Leave 1 inch from the top empty to allow the rice reach the top when cooked and not overflow.Oh, you can always use more olive oil in Greek recipes

Used minced garden sweet peppers in lieu of zucchini with bulgar, and added feta as recommended by another reader-delicious!

Regarding the 1/2 c of rice or bulgar: should it already be cooked?

I like these much better with a generous amount of fresh lemon juice added. Be sure the olive is EV, and a bit of Parmesan or feta adds protein and flavor. Increase the garlic by a couple of cloves, and double the amount of dill to keep it from tasting so bland. I also found the rice al dente to the point of not-quite cooked; it's necessary to pre-cook the rice. I haven't tried the recipe with bulgur or quinoa, but will next time. It's popular in our house.

I would like to know if anyone has a good recipe for stuffed tomatoes with rice and ground meat?
Thanks, G

Excellent. I used bulgur. There was no problem with it being fully cooked. I imagine it softens somewhat during the 30 minutes the filling sits before stuffing the tomatoes.

I've used cooked rice instead of raw. I've also added feta cheese. Delicious!