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Greek Stuffed Tomatoes

  • Author: Chocolate Covered Cheetah


  • 4 beefsteak tomatoes
  • 1 lb ground chicken
  • 1 tsp oregano
  • 1/2 tsp sea salt
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 cup kalamata olives, sliced in half
  • 1/2 cup red onion, chopped
  • 4oz feta cheese, crumbled


  1. Pre-heat oven to 350°F
  2. Cut the tops off the tomatoes and hollow out the inside, removing the seeds and juice, but leaving the thick exterior wall, set aside
  3. In a medium sized bowl, mix ground chicken with oregano, sea salt and lemon juice
  4. In a medium sized sauce pan, heat olive oil over medium heat
  5. Add meat to sauce pan, cook until lightly browned, transfer to a clean bowl
  6. Add olives, red onion and feta cheese to chicken meat, mix
  7. Fill each tomato with 1/4 of the chicken filling, replace tops of tomatoes
  8. Put tomatoes in a baking pan, place pan in the oven
  9. Bake for 20 minutes
  10. After 20 minutes, turn oven to broil
  11. Broil 2-3 minutes until tops brown slightly, be careful not to let the tomatoes burn
  12. Remove tomatoes from oven and serve hot