Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 8 stuffed tomatoes

This classic Greek dish is the perfect vehicle for summer heirloom tomatoes or store-bought on-the-vine tomatoes. For the best flavor, serve the tomatoes slightly warm or at room temperature. Stuffed tomatoes also freeze well, so consider freezing extra during peak tomato season and storing in oven-safe containers. Also note that the recipe calls for cooked short grain brown rice, so be sure to have that ready when it comes time to add the rice.

Recipe from


  • 8 medium or large heirloom tomatoes or on-the-vine tomatoes
  • ¼ cup pine nuts
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 1½ cups cooked short grain brown rice
  • 1¼ cups coarsely chopped fresh parsley
  • 2 tablespoons dried currants


  1. Preheat oven to 350°F. Cut a thin slice off bottoms of tomatoes so they stand upright. Slice ¼ inch off tops of tomatoes; set tops aside. Using a small spoon or melon baller, scoop out tomato pulp; chop pulp.
  2. In a large, dry skillet heat pine nuts over medium 3 to 4 minutes or until golden, stirring occasionally. Remove pine nuts.
  3. For stuffing, in the same skillet cook onion in ¼ cup water over medium heat 10 minutes or until translucent. Add tomato pulp, garlic, oregano, salt, and pepper. Cook 5 minutes or until garlic is softened. Stir in rice, parsley, currants, and 3 Tbsp. of the pine nuts. Cook just until rice is heated through. Cool slightly.
  4. Fill tomato shells with stuffing. Place in a shallow baking dish; replace tomato tops. Spoon any extra stuffing around tomatoes. Pour enough water into dish to cover bottom. Bake, covered with foil, 30 minutes. Remove foil; bake 10 minutes more.
  5. Sprinkle tomatoes with the remaining 1 Tbsp. pine nuts. Serve warm or at room temperature.

Comments (3)

(4.5 from 4 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Kim1 year ago
Do you want to report this comment as inappropriate?

I had trouble with the juiciness of the tomatoes. I drained off 1 cup of liquid from the tomato pulp (which I used for another recipe), yet it was still wet even after baking in the oven. Also, since the recipe is “Greek-style”, I decided to substitute chopped Kalamata olives for the raisins (since this was only 2 tablespoons for the entire recipe I wasn’t concerned about the small amount of added fat/sodium). All in all, my family prefers stuffed bell peppers or portabellas.

Paula2 years ago
Do you want to report this comment as inappropriate?

Always winning recipes

Dian S2 years ago
Do you want to report this comment as inappropriate?

This was THE first PBWF meal I made when I started eating this way 2 years ago!


Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today
Headshot of Katie Simmons
about the author

Katie Simmons

Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap