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Greek stuffed tomatoes with prawns

Greek Stuffed Tomatoes With Prawns

Yemista (stuffed vegetables) are a Greek classic, this lilghter version of stuffed tomatoes with prawns is perfect Mediterranean diet comfort food
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Stuffed vegetables
Cuisine Greek
Servings 2 people
Calories 202 kcal


  • 2 large tomatoes beefsteak tomatoes
  • 20 prawns chopped, peeled and precooked
  • 4 spring onions finely chopped
  • 1 clove garlic minced
  • 2 tsp dill chopped
  • 1/2 tsp chilli minced
  • 4 tbsp spinach chopped
  • 1 tsp dried oregano
  • 4 tbsp feta cheese crumbled


  • Preheat oven to 200C/400F/Gas 6
  • Cut the tops off the tomatoes and scoop out the inner flesh.
  • Chop the flesh but discard the seeds.
  • Mix chopped tomato flesh with all other ingredients (apart from the cheese)
  • Spoon the mixture into the tomatoes and top with the cheese then add the tomato top lids
  • Place the tomatoes in a high sided baking tray that fits them as closely as possible, add 1cm water to dish and bake in oven for 25 mins.
  • Serve on a bed of spinach or with a salad on the side.


A low carb recipe perfect for the Mediterranean diet


Calories: 202kcalCarbohydrates: 13gProtein: 20gFat: 9gSaturated Fat: 5gCholesterol: 181mgSodium: 883mgPotassium: 755mgFiber: 4gSugar: 7gVitamin A: 4709IUVitamin C: 43mgCalcium: 338mgIron: 4mg
Keyword prawns, tomatoes
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