Stuffed Tomatoes with Feta Cheese

Carolyn Haas


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.


★★★★★ 1 vote

10 Min
15 Min


  • 4 medium
    ripe tomatoes
  • 2 Tbsp
    finely chopped scallion
  • 2 Tbsp
    finely chopped parsley
  • 1/2 c
    crumbled feta cheese (about 3 ounces)
  • 1/4 c
    bread crumbs
  • 3 Tbsp
    olive oil

How to Make Stuffed Tomatoes with Feta Cheese


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

Printable Recipe Card

About Stuffed Tomatoes with Feta Cheese

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Greek
Hashtags: #Tomato #greek #turkish

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