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.
CHERRY TOMATOES STUFFED WITH MARINATED FETA
Provided by Maria Helm Sinskey
Categories Tomato Appetizer Side Vegetarian Quick & Easy Low Cal Feta Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
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.
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 TOMATOES WITH FETA CHEESE
Ingredients from the Mediterranean region, including Turkey. From Cooking the Greek Way by Villas. To avoid heating up your kitchen, "bake" on the grill - just make sure to use indirect heat. Can use gluten-free bread crumbs if necessary.
Provided by Carolyn Haas @Linky1
Categories Vegetables
Number Of Ingredients 6
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.
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
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.
STUFFED KOHLRABI WITH TOMATOES AND FETA CHEESE
This kohlrabi dish can serve as a vegetarian main course or as a side dish. It's best to use medium-sized kohlrabi.
Provided by Marianne
Categories Fruits and Vegetables Vegetables
Time 1h
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 27.7 g, Cholesterol 27.8 mg, Fat 7.9 g, Fiber 9.6 g, Protein 10.1 g, SaturatedFat 5 g, Sodium 603.4 mg, Sugar 11.7 g
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
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