Greek Stuffed Tomatoes

with Rice & Herbs

Prep: 45 mins Total: 1.5 hrs Serves: 6-8
Chef Ilias Pappas

Ilias Pappas is a Greek native who grew up in a small town near Athens watching his mom cook on the open fire and his grandmother bake homemade pita bread in the family’s clay oven. Today, Ilias is partnering with local farms and businesses to bring fresh, authentic Greek food to Kentucky.

Athenian Grill


  • 12 beefsteak tomatoes
  • 7 oz fresh tomato juice
  • 3.5 oz white wine
  • 4.2 oz fresh vegetable stock
  • 7 oz arborio rice
  • 3 cloves of garlic, peeled, chopped
  • 1.5 red onions, finely chopped
  • 3.5 oz extra virgin olive oil
  • 2 zucchini, grated
  • 3.5 oz pine nuts, toasted
  • 1 bunch parsley, finely chopped
  • 1 bunch basil, finely chopped
  • 1 bunch mint, finely chopped
  • 3.5 oz parmesan cheese, ground
  • 1 tsp salt
  • Dash of ground pepper


Step 1

In a medium-sized pan over medium heat, saute onions and olive oil for 5 minutes. Add garlic and cook for 2 additional minutes. Add rice and mix everything together. Turn heat to low and add white wine. Cook for 1-2 minutes until alcohol is cooked out, then add zucchini, tomato juice, and vegetable stock. Let rice cook on low for 5 minutes. Remove pan from heat and add pine nuts and herbs. Stir and season to perfection. Rice will not be fully cooked.

Step 2

Preheat oven to 375 degrees. Cut 1 cm off tomato tops and clean out insides until empty. Season with salt and stuff tomatoes with rice mixture. Cover tomatoes with their 1 cm tops. Drizzle olive oil on top and sprinkle with parmesan. Place in oven and cook for 20 minutes covered and an additional 20 minutes uncovered. Let cool for 20 minutes and serve with Greek village salad and Greek feta cheese.