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Nutrition Facts
Serving Size 1 (230g) Recipe makes 4 servings
Calories 200
Calories from Fat 125		(62%)
Amount Per Serving		%DV
	Total Fat 13.9g	21%
	Saturated Fat 5.6g	27%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 395mg		16%
Potassium 482mg		13%
Total Carbohydrate 13.6g		4%
	Dietary Fiber 2.6g	10%
	Sugars 6.5g
Protein 6.9g		13%
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Baked Feta-Stuffed Tomatoes

Recipe #126013 | 30 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: JC in Texas
Jun 14, 2005

A satisfying meal, with sides of your choice, when it's just too darn hot to eat a heavy meal. Recipe is from Southern Living.

SERVES 4 -8 (change servings and units)

Ingredients

4 large tomatoes (Save the pulp)
4 ounces crumbled feta cheese
1/4 cup fine dry breadcrumb
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons olive oil

Directions

1
Cut four large tomatoes in half.
2
Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
3
In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
4
Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
5
Bake at 350 degrees for 15 minutes.
6
Garnish with Italian parsley sprigs.

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Featured Reviews for This Recipe

From: Stacey in BG!!!

On Jul 20, 2009

Wonderful wonderful recipe - great with fresh sweet corn and garlic bread for dinner tonight - simplicity itself. (added a little bit of real bacon bits so Paul wasn't meat deprived) WONDERFUL STUFF!

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From: ~Bekah~

On Jun 25, 2007

Wonderful. A great, light-tasting sidedish. If you are a feta fan like me, you have to try this. Thanks!

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From: bluemoon downunder

On Sep 27, 2005

Simple to make and simply delicious. Because I love garlic and because I wanted to add something a bit crunchy to vary the texture, I added 2 cloves of crushed garlic and 1/2 a cup of toasted pine nuts. This is a wonderful side dish which will complement grilled and BBQd fish and meat dishes or other vegetarian dishes. And it offers the versatility to enable you to add your own personal touches. Thank you JKC for a recipe which I know I shall make again.

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From: Shannon in VA

On Jun 26, 2005

This is wonderful. We served it over Fresh Spinach Salad with Balsamic Dressing. I used a separate tomato for the pulp though, and cut the dinner tomatoes in a "flower". AWESOME.

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