Foil Baked Mediterranean Stuffed Tomatoes
Juicy tomatoes filled with herbed rice, olives, and feta, wrapped in foil and roasted over the fire—Mediterranean comfort in a simple camp-friendly package.
Equipment
- Heavy-duty foil
- Bowl
- Knife
- Campfire
Ingredients
- 4 large beefsteak tomatoes tops cut off, hollowed
- 1/2 cup cooked rice
- 1/4 cup crumbled feta cheese
- 1/4 cup black olives chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
Instructions
- Mix rice, feta, olives, parsley, olive oil, oregano, and salt in a bowl.
- Stuff mixture evenly into hollowed tomatoes. Place tops back on.
- Wrap each tomato in a double layer of foil, sealing tightly.
- Roast on campfire coals for 18–20 minutes, rotating once, until tomatoes are soft and filling is hot.
- Open foil with care and serve hot or warm.
Notes
Prep the rice at home and keep in a cooler. Double-wrap in foil to prevent leakage. Works well as a vegetarian centerpiece or hearty side.