I love stuffing things into other things and not just in my personal life, I also like to do it in the kitchen.

I've been trying to eat less bread which is tough for me because I'm a meat, potatoes, cheese and bread kind of gal. Veggies leave me flat, but I'm trying to adjust my attitude and my stomach.

So instead of making a starch-fest for lunch I decided to try a veggie fest with a little bit of starch, by stuffing tomatoes:

Stuffed Tomatoes with Rice and Feta

4 large beefsteak tomatoes
1 cup white or brown rice, prepared in a rice cooker or stove top
1/2 cup chopped flat-leaf parsley leaves
3/4 cup chopped feta
2 cloves chopped garlic
sea salt and freshly ground black pepper to taste
good glug olive oil

Rub a dutch oven or baking dish with olive oil and set aside. Using a tomato knife, chop off the tops and bottoms of the tomatoes so they lie flat in the dish. Hollow out tomatoes with a spoon. Sprinkle the insides of the tomatoes with sea salt and place hollowed-side down on a plate covered in paper towel to drain excess water from the tomatoes that will make the filling soggy. Let sit for 30 minutes.

Preheat the oven to 400 and combine all the ingredients together to make the rice filling. Arrange the tomatoes in the bottom of the dish and fill with rice filling, adding a drizzle of olive oil on the top of each tomato. Bake until the tomatoes turn soft and the filling begins to brown, about 45 minutes. Serve hot or room temperature.

I loved this! It was tasty and filling and the meaty tomatoes I chose were a good stomach filler. I ate two and put the other two aside for dinner. Okay I just lied I ate all four at once. At least I'm honest, eventually.