Greek Rice Stuffed Tomatoes
- 8 large tomatoes
- 3 cups cooked rice
- 1/2 cup chopped red onion
- 3/4 cup crumbled feta cheese
- 1/2 cup chopped fresh parsley
- 1 Tbs salt
- 1/3 cup vegetable oil
- Remove tops of tomatoes and scoop out insides; drain on paper towels. In a large bowl, combine rice, onion, cheese, parsley and salt. Place equal amounts of rice mixture into tomatoes, drizzle with oil and place in baking pan. Bake at 425 degrees for 20 minutes.
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