Greek Stuffed Tomatoes

Makes 6 Servings


1 bag Minute® Rice and Quinoa, uncooked
1 cup vegetable or chicken broth, optional
6 large tomatoes, ripe but firm
1/4 cup olive oil
1 each garlic clove, chopped
1 tsp dried oregano leaves
1/4 cup parsley, minced
1/4 cup fresh mint leaves, chopped
3/4 cup crumbled feta cheese
1/4 cup dried currants
1/4 tsp ground cinnamon
salt and ground black pepper, to taste


Preheat the oven to 350°F and lightly oil a 2 quart baking dish. Prepare Rice and Quinoa according to package directions, substituting chicken or vegetable stock for water, if desired.

Place a mesh strainer over a medium-sized mixing bowl. Cut the tops off of the tomatoes (as you would a jack-o-lantern), reserving the tops, and scoop the flesh out into the bowl using a spoon. Using the same spoon, press as much of the tomato mixture through the strainer as you can and discard the remains. Add the cooked rice into the tomato mixture as well as the garlic, oregano, parsley, mint, feta, currants or raisins and cinnamon and stir to combine.

Lightly salt and pepper the insides of the tomatoes, stuff each one with the rice mixture and place into the prepared baking dish. Put the tops back on each of the tomatoes, drizzle with the remaining olive oil and bake for about 45 minutes or until the tomatoes are almost collapsed. Serve warm or at room temperature.