Olive Mango Tomato Stuffed Rice (Print)
Tomatoes filled with rice, olives, herbs, feta, and nuts, baked in a savory tomato sauce with tender potatoes.
# What You'll Need:
→ Main Ingredients
01 -
6 medium-large tomatoes
02 -
4 tablespoons extra virgin olive oil, plus more for drizzling
03 -
1 yellow onion, peeled and minced
04 -
4 cloves garlic, peeled and minced
05 -
1 ½ cups canned crushed tomatoes
06 -
¼ cup white wine
07 -
¼ teaspoon oregano
08 -
½ cup long-grain white rice or arborio rice
09 -
½ cup water or broth
10 -
½ cup flat-leaf parsley, chopped
11 -
½ cup fresh mint, chopped
12 -
¼ cup fresh dill, chopped
13 -
¼ cup toasted pine nuts or chopped almonds
14 -
½ cup pitted olives, chopped (e.g., Castelvetrano olives)
15 -
¼-½ cup feta cheese, crumbled
16 -
2 small-medium Yukon gold potatoes, scrubbed and diced into small bite-sized pieces
17 -
Salt and pepper, to taste
→ Sauce
18 -
½ cup crushed tomatoes or purée
19 -
½ cup water
20 -
Pinch of chili flakes
21 -
Pinch of garlic powder
22 -
Pinch of oregano
23 -
Salt and pepper, to taste
→ Optional Add-ins
24 -
2 tablespoons sultanas, raisins, or chopped dates
25 -
1 teaspoon honey or sugar to sweeten the sauce
26 -
1 lb ground beef, browned before adding vegetables and rice
27 -
½ cup chopped greens (e.g., kale or spinach) stirred into rice mixture
# How to Make It:
01 -
Heat 4 tablespoons of olive oil in a pan over medium heat. Sauté the minced onion and garlic until softened. Add the crushed tomatoes, white wine, oregano, and season with salt and pepper. Simmer for 5 minutes. Stir in the rice, water or broth, parsley, mint, dill, toasted nuts, olives, and crumbled feta. Cook for 7-10 minutes on low heat until the rice absorbs some liquid but is not fully cooked.
02 -
Slice the tops off the tomatoes and hollow them out, preserving the tomato flesh for later use if desired. Peel and dice the potatoes into small bite-sized pieces.
03 -
Fill the hollowed tomatoes with the prepared rice mixture. Arrange the tomatoes in a baking dish and scatter the diced potatoes around them.
04 -
In a bowl, combine ½ cup crushed tomatoes or purée with ½ cup water, chili flakes, garlic powder, oregano, and a pinch of salt and pepper. Optional: stir in honey or sugar to sweeten the sauce.
05 -
Pour the sauce evenly over the stuffed tomatoes and potatoes in the baking dish. Drizzle with olive oil. Preheat the oven to 190°C (375°F) and bake for 45-60 minutes, or until the rice and potatoes are tender.
06 -
Serve the stuffed tomatoes hot, garnished with additional chopped herbs or olive oil, if desired.
# Additional Notes:
01 -
You can use any variety of olives that suit your taste. Castelvetrano olives add a mild and buttery flavor.
02 -
To make the dish vegetarian, omit the ground beef and use vegetable broth in place of water.