Celebrate the warm months with my mouth watering Mediterranean Stuffed Tomatoes with Feta and Artichokes. This Summer dish is perfect as a side to a grilled meat, or you can also serve it as a main dish with a side salad. With the help of my friends at Reese Specialty Foods, I used their Artichoke Hearts to elevate the mediterranean flavors, and I must admit that it truly came together beautifully. (sponsored)
I just love this dish for summer entertaining because it’s so easy to throw together. Gather your ingredients, give a good mix, stuff, bake, and you’re done! It’s super light and it has classic Mediterranean flavors that most people love.
Now when making this dish there are a few staple items that I personally feel are necessary to keep the integrity of this dish. Couscous being one of them. I think that Pearled Couscous is definitely the way to go. The texture is divine and it gives a bit more heartiness to such a light dish. Next, I think that canned or jarred artichokes are A MUST! Of course I use Reese Specialty Foods Quartered Artichokes. You can add them quartered or dice them up, but it definitely is a great addition to the Mediterranean vibes. Last but certainly not least, for the love of God please use Kalamata Olives. Take if from someone who spent a good portion of her childhood growing up in Greece, it’s not legit if it’s not kalamata. Skip the black olives, please. Honestly, the dish won’t even taste the same with anything else. Thank me later.
What type of tomatoes should I use?
- Large tomatoes are always best.
- Make sure they aren’t ripe. This will help to make sure that they don’t break while hollowing or while they’re baking.
- Heirloom Tomatoes are my favorite. They’re a great option because of the array of colors and shapes that you can choose from. They’re perfect to use when entertaining because they are so pleasing to the eye when you bake them.
Can you make these Stuffed Tomatoes Vegan?
Yes, you absolutely can. Just leave out the feta cheese or replace with vegan cheese. For a parmesan taste, you can add a little bit of nutritional yeast. I suggest adding a little to a small portion of the filling to see if you like the taste before adding it to the whole thing.Print
Mediterranean Couscous Stuffed Tomatoes with Feta and Artichokes
8–10 Large Tomatoes (preferably heirloom)
Pearled Couscous – 4c
Filling from Tomatoes
Reese Specialty Foods Quartered Artichokes – 1c (diced if preferred)
Feta cheese – 6oz
Kalamata Olives – 1/4c
Olive oil – 3tbs
Red Onions -1c
Oregano – 1tbs
Salt – 1/2tbs
Pepper – 1/2tbs
Lemon juice -1 lemon
Basil – 1/4c chopped
Preheat oven to 350 degrees.
Carefully hollow out each tomato by cutting off the tops, and scooping out the middle. Keep the tops for later. Sit filling from each tomato to the side to add to the filling.
In a large bowl mix all remaining ingredients to create the filling.
Fill each hollowed tomato with the filling.
Cover each tomato with the tomato tops.
In a large baking dish, place each tomato side by side.
Cover your dish and place in the oven for 30 minutes.
Uncover the dish and bake for an additional 15 minutes.
Let cool for 5-10 minutes, then enjoy.
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