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Tomatoes Greco

8 servings

• 8 large tomatoes
• 3 cups cooked rice, hot
• 1/2 cup chopped red onion
• 3/4 cup crumbled feta cheese
• 1 1/2 teaspoons dried oregano
• 1 teaspoon salt
• 1/3 cup vegetable oil
• Chopped fresh parsley, for garnish

Remove tops of tomatoes and scoop out insides; drain tomatoes upside-down on paper towels.

Preheat oven to 425 degrees. In a large bowl, combine rice, onion, cheese, oregano and salt. Spoon rice mixture into tomatoes, drizzle with oil and place in a 9-by-13-inch baking dish. Bake until hot, about 20 minutes. Sprinkle with parsley and serve.

(From USA Rice Federation.)

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