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Feta-Stuffed Tomatoes

Prep time 15 mins
Bake time 15 mins
Yield Makes 8 servings

Ingredients

  • 4 large tomatoes
  • 4 ounces crumbled feta cheese
  • 1/4 cup fine, dry breadcrumbs
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil

Nutrition Information

  • calories 101
  • caloriesfromfat 58 %
  • fat 6.8 g
  • satfat 2.6 g
  • monofat 3.2 g
  • polyfat 0.6 g
  • protein 3.4 g
  • carbohydrate 7.6 g
  • fiber 1.3 g
  • cholesterol 12.7 mg
  • iron 0.7 mg
  • sodium 267 mg
  • calcium 794 mg

How to Make It

  1. Cut 4 large tomatoes in half horizontally. Scoop out pulp from each tomato half, leaving shells intact; discard seeds and coarsely chop pulp. Stir together 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 in a medium bowl. Spoon mixture evenly into tomato shells, and place in a 13- x 9-inch baking dish. Bake at 350° for 15 minutes. Garnish with Italian parsley sprigs, if desired.