Greek Stuffed Tomatoes

Enjoy this healthy, yummy, affordable dinner!

Ingredients:
4 medium to large tomatoes
3/4 Cup Feta Cheese
1 Teaspoon Cumin
1 Teaspoon Red Pepper Flakes
1 Teaspoon Basil
1 Teaspoon Garlic
Rice or Rice Pilaf (I used a box of Near East Rice Pilaf)
1/2 Red Onion

*Some measurements may vary depending on tomato size.
*Adjust seasonings to your liking.

Preheat oven to 200 degrees

Gut The Tomatoes:
Slice off the tops of the tomatoes and carefully cut and scoop out the insides of the tomatoes. Set aside the tomato tops for baking.

Put the insides of the tomatoes in blender and purée until smooth and a light pink color.

Dice 1/2 of a Red Onion

You can use rice or rice pilaf. I choose Near East Rice Pilaf.
Prepare Rice Pilaf per instructions on the box.

Mix together all seasonings.

In a large skillet add 1 teaspoon of olive oil and heat.
Then add Red Onion and Seasonings.
Stir and Heat until onions are cooked through.

Once onions are cooked add tomato purée and and stir while heating to a simmer.

Once onion mixture and tomato purée is simmering add Rice Pilaf and continue stirring until mixed through.

Now take rice mixture and fill tomatoes half full and add feta cheese in top.
Then add more of the rice mixture along with more feta on top.

* Optional: Putt tomato tops back on tomatoes.

Rub outside of tomatoes with olive oil and
place tomatoes in a casserole dish.
Bake in a preheated oven at 250 degrees for 20min.

*Time may vary on size of tomatoes

Freeze Left Over Rice Mixture for a quick and easy side dish for later in the week!

Relax and enjoy all your hard work!