Feta stuffed tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Tomatoes |
| 2 | tablespoons | Scallions; finely chopped |
| 2 | tablespoons | Fresh parsley; finely chopped |
| 4 | ounces | Feta cheese; crumbled |
| ¼ | cup | Bread crumbs |
| 2 | tablespoons | Olive oil |
Directions
Cut tops off tomatoes. Using a spoon, carefully scoop out pulp and seeds.
Save pulp and discard seeds. Coarsely chop pulp. preheat oven to 350.
In a small bowl, combine tomato pulp with scallions, parsley, feta, bread crumbs, and olive oil. Spoon mixture into the hollowed out tomatoes. Place tomatoes right side up in a 8x8" baking dish and bake 15 minutes.
Serve steaming hot.
Posted to MasterCook Digest by "Karen C. Greenlee" <greenlee@...> on Dec 16, 1998, converted by MM_Buster v2.0l.