Options

Format:
Include:
PRINT
See more

Feta-Stuffed Tomatoes

Southern Living JUNE 2005

  • Yield: Makes 8 servings
  • Prep time: 15 Minutes
  • Bake: 15 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 58%
  • Fat: 6.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.4g
  • Carbohydrate: 7.6g
  • Fiber: 1.3g
  • Cholesterol: 12.7mg
  • Iron: 0.7mg
  • Sodium: 267mg
  • Calcium: 794mg
advertisement

Go to Full Version of

Feta-Stuffed Tomatoes Recipe

advertisement