I'm all about snacks I can bring together in less than 10 minutes, and this recipe is one of my favorites. With only a few ingredients that each pack big flavor and the warm comfort of the melted, gooey cheese, these stuffed tomatoes are a regular late afternoon pick-me-up in my life. You probably have all the ingredients in your kitchen already! My tip is to use a goat or sheep's milk cheese, as it's sometimes easier to digest than cow's milk cheese (and it has a more decadent texture and flavor!). Whatever you choose as a filling, you can't go wrong with this recipe.
What You'll Need:
- 6 medium tomatoes
- 3/4 roughly cup chopped feta
- 1 handful of parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
What To Do:
- Preheat the oven to 400 degrees.
- Slice the tops off of each tomato about 1/2-inch down from the top of each stem, making a cap. Set the caps aside.
- Using a spoon, scoop out the inside flesh of each tomato, being careful not to pierce the skin.
- Lightly grease a glass baking dish with a bit of olive oil, and arrange the hollowed tomatoes (spaced evenly) with the sliced sides up.
- Chop the parsley and mix with the sliced feta.
- Stuff each tomato generously with the feta and parsley mixture.
- Season the tops of the stuffed tomatoes with salt and pepper and drizzle with olive oil.
- Place the caps back on top of each tomato and bake for about 10 minutes, or until the tomatoes soften and begin to look shriveled and the cheese is melted.
Not crazy about feta? You can stuff these tomatoes with just about anything, and make 'em Greek (olives, feta, breadcrumbs, and oregano), Mexican (black beans, salsa, and cheese), French (carmelized onions, brie, and baguette cubes), or good ol' American (cheeseburger or pizza filling).
What's your favorite way to stuff vegetables? Share with us in the comments below!