Dinner · Greek

Greek Stuffed Tomatoes with Lamb, Dill and Rice

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 10, 2026

These stuffed tomatoes take a classic Greek approach: sweet baked tomato shells filled with spiced lamb, rice, and a big handful of fresh herbs. They work hot from the oven or at room temperature, which makes them ideal for making ahead. Serve with a green salad and crusty bread and you have a full meal.

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Greek Stuffed Tomatoes with Lamb, Dill and Rice

Why you'll love this

  • Sweet baked tomatoes stuffed with spiced, herby lamb
  • Works hot or at room temperature, great for entertaining
  • A full meal in one shell with meat, rice, and veg
  • Big fresh herb flavor from dill, mint, and parsley

EveryDayMeal recipe

Greek Stuffed Tomatoes with Lamb, Dill and Rice

Prep
20m
Cook
50m
Total
70m
Serves
4
Level
Medium

Ingredients

  • 4 large tomatoes
  • pinch sugar
  • 4 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 200g lamb mince
  • 1 tbsp ground cinnamon
  • 2 tbsp tomato puree
  • 50g rice
  • 100ml chicken stock
  • 4 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped

Equipment

  • Baking tray
  • Large frying pan
  • Teaspoon for scooping
  • Sharp knife

Instructions

  1. Heat your oven to 180C (160C fan). Slice the tops off the tomatoes and set them aside to use as lids later.
  2. Scoop out most of the pulp with a teaspoon, working gently so you keep the skins intact. Finely chop the pulp and save any juice that runs out, since it adds flavor to the filling.
  3. Sprinkle the inside of each tomato with a little sugar to cut the natural acidity, then sit them upright on a baking tray.
  4. Heat 2 tablespoons of olive oil in a large frying pan and cook the onion and garlic gently for about 10 minutes, until soft and translucent but not browned, so the base tastes sweet rather than sharp.
  5. Add the lamb, cinnamon, and tomato puree, turn the heat up, and fry until the meat is well browned and no longer pink, which builds the savory depth.
  6. Stir in the reserved tomato pulp and juice, the rice, and the stock, then season generously with salt and pepper. Bring to a boil, then simmer for about 15 minutes until the rice is tender and the liquid has been absorbed.
  7. Let the filling cool slightly, then stir in the dill, parsley, and mint so the fresh flavor stays bright.
  8. Spoon the filling into each tomato right up to the brim, set the lids back on top, and drizzle with the remaining 2 tablespoons of olive oil.
  9. Splash 3 tablespoons of water into the tray to stop it drying out, then bake for 35 minutes until the tomatoes are soft and slightly collapsed. Serve hot or at room temperature.

Tips from the kitchen

  • Pick firm, ripe tomatoes with sturdy skins so they hold their shape while baking.
  • Don't skip the pinch of sugar inside each shell: it balances the acidity and makes the whole dish taste rounder.
  • Let the filling cool a little before adding the herbs so they keep their fresh, green flavor.

Estimated nutrition per serving: 320 cal · 15g protein · 22g carbs · 20g fat

Make it your own

  • Swap lamb for beef mince or a plant-based mince for a lighter version.
  • Use vegetable stock and add pine nuts and currants for a vegetarian rice filling.
  • Try large peppers instead of tomatoes, or a mix of both on the same tray.

Storing & make-ahead

Store cooled stuffed tomatoes in an airtight container in the fridge for up to 3 days. Eat cold or reheat in a 180C oven for about 15 minutes until warmed through. The filling can be made a day ahead and chilled separately.

Good to know

Can I make these ahead?
Yes. Prepare the filling a day ahead, or fully bake the tomatoes and serve them at room temperature the next day, which is very common in Greek cooking.
My tomatoes collapsed. What went wrong?
Overripe or thin-skinned tomatoes soften too much. Choose firm, ripe ones and avoid overbaking past the point where they just start to slump.
Can I use pre-cooked rice?
You can, but add it near the end with just a splash of stock, since it won't need the full simmer to soften.
What should I serve alongside?
A crisp green salad and crusty bread are perfect for soaking up the juices in the tray.

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