Easy Feta Stuffed Tomatoes Recipes

FETA CHEESE-STUFFED TOMATOES

Feta Cheese-Stuffed Tomatoes image

These tempting cheese-stuffed tomatoes are bursting with fresh flavor. Use the small end of a melon scoop to easily remove the pulp. -Laura LeRoy, Waxhaw, North Carolina

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

24 firm cherry tomatoes
3 ounces cream cheese, softened
1/3 cup crumbled feta cheese
1/4 cup sour cream
1 green onion, finely chopped
3/4 teaspoon lemon juice
1/8 to 1/4 teaspoon dried oregano
Coarsely ground pepper

Steps:

Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain., In a small mixing bowl, beat the cream cheese, feta cheese, sour cream, onion, lemon juice and oregano until blended. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into tomatoes. If desired, sprinkle with black pepper. Chill until serving.

Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 28mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

BAKED FETA-STUFFED TOMATOES

Baked Feta-Stuffed Tomatoes image

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.

Provided by JC in Texas

Categories One Dish Meal

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 6

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

Steps:

Cut four large tomatoes in half.
Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
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.
Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
Bake at 350 degrees for 15 minutes.
Garnish with Italian parsley sprigs.

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