FETA CHEESE-STUFFED TOMATOES
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
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.
SAUSAGE & FETA STUFFED TOMATOES
I'm all about eating healthy. In fact, I'm a professional weight loss coach. My clients and blog followers love these tomatoes so much, I had to put them in my cookbook. Check out my blog at gettingfitwithfood.com. -Shana Conradt, Greenville, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles. Transfer to a small bowl; stir in 1/2 cup cheese., Cut tomatoes in half lengthwise. Scoop out pulp, leaving a 1/2-in. shell; discard pulp. Sprinkle tomatoes with salt and pepper; transfer to an ungreased 13x9-in. baking dish. Spoon sausage mixture into tomato shells; drizzle with vinegar. Sprinkle with remaining cheese., Bake, uncovered, until heated through, 10-12 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 200 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 777mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
STUFFED BAKED TOMATOES
I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
BAKED FETA-STUFFED TOMATOES
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
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.
EASY FETA STUFFED TOMATOES
This is a basic simple recipe that I use very often in the summer with my huge tomato harvest. Please use large firm tomatoes that will stand up to the oven temperature, if anything they can be slightly underripe, just don't use soft mushy overripe ones. Tomatoes such as Supersonic or Big Beef are good to use for this. This complete recipe can be doubled to 8 tomatoes.
Provided by Kittencalrecipezazz
Categories Cheese
Time 55m
Yield 4 tomatoes
Number Of Ingredients 9
Steps:
- Cut the tops off of the tomatoes; carefully scoop out and reserve the pulp (try not to slice into the tomato skin when scooping out the pulp).
- Chop the pulp and then mix with the onion, bread crumbs, oil, dry parsley, salt, pepper, garlic and feta cheese (except the Parmesan cheese) in a bowl.
- Carefully stuff the tomatoes with the breadcrumb/pulp mixture (be careful not overstuff and tear the tomato skins).
- Sprinkle with Parmesan cheese.
- Bake in a 350 degree oven for about 20 minutes (can bake longer if desired).
- Serve hot.
Nutrition Facts : Calories 207.2, Fat 14, SaturatedFat 5.5, Cholesterol 26.8, Sodium 397.4, Carbohydrate 15.1, Fiber 2.8, Sugar 6.8, Protein 7.1
STUFFED TOMATOES
Steps:
- Preheat oven to 400 degrees F.
- Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
ORZO-AND FETA-STUFFED TOMATOES
This makes a nice Mediterranean-style side dish for a roasted chicken or any grilled meat or seafood. It's from a July 1986 issue of Bon Appetit in the "Great Cook" section that featured a menu for a Canoe Party for 24.
Provided by Leslie in Texas
Categories Vegetable
Time 30m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Cut 1/4 inch of top off tomatoes.
- Scoop out pulp (reserve for another use), sprinkle insides of tomatoes with salt, turn over and drain for 30 minutes.
- Pat tomatoes dry.
- Mix orzo, cheese,olives,pine nuts,onions,parsley,olive oil,rosemary and garlic.
- Add lemon juice to taste and season with pepper.
- Spoon mixture into tomatoes; cover with plastic and chill until ready to serve.
- (Can be prepared 1 day ahead.).
FETA STUFFED CHERRY TOMATOES
This is from TOH. I haven't tried them yet, but I'm typing this up for the ZWT II. Makes about 1 dozen.
Provided by dicentra
Categories Cheese
Time 10m
Yield 1 dozen
Number Of Ingredients 7
Steps:
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain.
- Combine cheese and onion; spoon into tomatoes.
- In a jar with a tight fitting lid, combine oil, vinegar, oregano, salt and pepper; shake well. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.
Nutrition Facts : Calories 1381, Fat 134.6, SaturatedFat 33.1, Cholesterol 107, Sodium 1364.4, Carbohydrate 27.2, Fiber 6, Sugar 16.5, Protein 20.8
FRESH STUFFED TOMATOES
Tomatoes, feta cheese, fresh spinach, fresh herbs and parmesan, mixed with a fresh lime/oil dressing make these stuffed tomatoes a really good summer snack or side dish. Sometimes we make it a meal with fresh baked baguettes and herbed butter.
Provided by TJW2725
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop the insides of the tomatoes and put them in a bowl (I leave the seeds out as best I can).
- Destem the spinach and chop finely, add to the bowl. Do NOT use frozen spinach for this, if you can't get fresh, use rucola lettuce, or mangold or something else.
- Add the bell pepper, feta, herbs, and jalapeno, mix well.
- As for the herbs, use whatever is fresh in your garden, be creative!
- Add lime juice, and oil, stir well and add salt and pepper to taste. Stuff the tomatoes with the mixture, and top with parmesan cheese.
- Leave in the fridge for 20 minutes before serving.
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