Photo of Roast stuffed tomatoes with feta by WW

Roast stuffed tomatoes with feta

Points® value
Total Time
40 min
15 min
25 min
These roast tomatoes are filled with a tasty couscous mixture. They are perfect as a light meal or for serving as a tasty side dish.



8 large

Couscous, dry

100 g

Vegetable stock cube

1 cube(s), make up to 180ml with hot water

Calorie controlled cooking spray

5 spray(s)

Spring Onions

4 medium, finely chopped

Sweet piquante peppers

1 g, use 75g from a jar, packed in brine, chopped

Parsley, fresh

1 tablespoon(s), chopped

Feta Cheese

75 g, crumbled

Black pepper



  1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spray a baking dish or roasting pan with calorie controlled cooking spray.
  2. Put the couscous into a bowl and add the hot stock, stirring to mix. Leave for 5-10 minutes to swell, then use a fork to fluff up the grains.
  3. Cut the tops off the tomatoes, then use a small sharp knife and a teaspoon to scoop the flesh and seeds from them onto a chopping board. Place the tomatoes into the baking dish or roasting pan. Chop the scooped-out tomato pulp finely, discarding the hard cores.
  4. Heat a non-stick frying pan and spray with calorie controlled cooking spray. Add the spring onions and cook gently for 3-4 minutes. Stir in the chopped tomato pulp and cook for another 1-2 minutes. Remove from the heat and add the roasted peppers and parsley.
  5. Tip the couscous into the vegetable mixture. Stir in the feta cheese, then season with black pepper. Fill the tomatoes with the mixture, popping the tops back on. Bake for 15-20 minutes, until tender.


If there’s some surplus stuffing, simply bake it alongside the tomatoes.