Baked Stuffed Tomatoes

Baked Stuffed Tomatoes

This recipe for Easy Couscous/Rice Stuffed Tomatoes is such a great way to close out Summer! Serve with a green salad to make the perfect, quick and easy weeknight meal 

  • Preheat the oven to 180°C. Finely dice an onion. Grate some garlic. Zest some lemon. Finely chop some herbs of your choice, we like to use mint to keep it fresh. 

  • In a medium pot, cook some couscous in water until tender, drain if necessary and season. If you don’t have couscous, cook some rice or grain of your choice. 

  • Meanwhile, slice the tops off some large tomatoes and scoop out the pulp. You can save the pulp for another recipe. Place the prepared tomatoes in a rectangular baking dish and set aside. 

  • In a large bowl, combine some feta (or plant based alternative) with some of your garlic, herbs, lemon zest, salt, and pepper. Add the couscous or the rice of your choice when ready and stir until well combined. 

  • Divide the couscous/rice mixture among the tomatoes, you may need to pack it in with the back of a spoon to fit it all.

  • In a small bowl, toss some bread crumbs with the olive oil and sprinkle the crumbs on top of the stuffed tomatoes. Bake for 18 to 20 minutes or until golden brown on top. What a treat!


If you don’t have breadcrumbs, simply blend up some bread until a crumb forms, spread out on a baking tray and bake until lightly golden at 180°C.