Feta Cheese Stuffed Tomatoes Recipes

Steps:

• Preheat oven to 350ºF. Cut tops off tomatoes. Use a spoon to scoop out pulp and seeds. Save pulp, discard seeds.
• Chop tomato pulp. Combine pulp with scallions, parsley, feta, bread crumbs and olive oil.
• Spoon mixture into tomato shells. Place right-side up in a 8x8 inch baking pan. Bake for 15 minutes. Serve hot.

Steps:

• Combine vegetable broth and lemon juice in a large pot, bring to a boil, and cook kohlrabi until softened, about 20 minutes. Drain broth and reserve. Allow kohlrabi to cool lightly and scoop out the insides. Set aside kohlrabi shell and kohlrabi flesh.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cut a small "x" into each tomato and boil for 1 minute. Drain tomatoes, remove tomato skins and seeds, and finely chop.
• Melt butter in a skillet over medium-low heat and cook shallots until soft and translucent, about 5 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Finely chop kohlrabi leaves. Combine sauteed shallots, kohlrabi leaves, 1/2 of the tomatoes, feta cheese, green onions, parsley, garlic, and pepper in a bowl; mix to combine. Fill kohlrabi shells with the mixture.
• Set stuffed kohlrabi close together in the prepared baking dish and sprinkle kohlrabi flesh and remaining tomatoes in between. Pour 1 cup of kohlrabi cooking water into the dish.
• Bake in the preheated oven until kohlrabi is soft and filling is lightly browned and cooked through, 20 to 30 minutes.

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.

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.

Steps:

• Arrange tomato slices on a serving plate. Sprinkle with feta cheese. Drizzle with vinegar; sprinkle with basil and pepper.

Steps:

• Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.
• Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.
• Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil. DO AHEAD: Can be made 6 hours ahead. Cover and chill.