Feta-Stuffed Tomatoes
Baked with a flavorful feta cheese and fresh parsley filling, these stuffed tomatoes are sure to please. Not to mention, they're a great way to eat up those oodles of garden tomatoes!
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Ingredients
Method
Slice off the very top of each tomato. With a paring knife, cut into the pulp at the top of each tomato and gently cut all the way around the inside of the tomato, leaving about a 1/4-inch thick wall. Scoop out the pulp with a spoon, leaving the hollowed out tomato shell intact. Discard the seeds, but reserve the pulp chunks.
Coarsely chop the pulp and place it in a mixing bowl.
Add the feta crumbles, bread crumbs, green onions, parsley, salt, pepper, and olive oil. Stir until combined.
Spoon feta mixture into the tomato shells, and place tomatoes in a 9x13-inch baking dish lightly coated with non-stick cooking spray.
Bake at 350 degrees for 15-20 minutes.* Sprinkle with additional chopped fresh parsley prior to serving, if desired.
* Baking for 15 minutes results in a firmer tomato with minimal "splits" in the skin; 20 minutes results in a softer tomato with some skin "splits." The tomato in the photo for this recipe was baked for 20 minutes.
Bake to suit your personal preference.