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Feta Stuffed Tomatoes

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  • 4 lg Tomatoes
  • 2 tb Scallions; finely chopped
  • 2 tb Fresh parsley; finely chopped
  • 4 oz Feta cheese; crumbled
  • 1/4 c Bread crumbs
  • 2 tb Olive oil


Cut tops off tomatoes. Using a spoon, carefully scoop out pulp and seeds. Save pulp and discard seeds. Coarsely chop pulp. preheat oven to 350.
In a small bowl, combine tomato pulp with scallions, parsley, feta, bread crumbs, and olive oil. Spoon mixture into the hollowed out tomatoes. Place tomatoes right side up in a 8x8" baking dish and bake 15 minutes.
Serve steaming hot.
Posted to MasterCook Digest by "Karen C. Greenlee" <> on Dec 16, 1998, converted by MM_Buster v2.0l.