Recipe: Stuffed Tomatoes with Feta Cheese
Description: 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.
Ingredients: [{"text": "4 medium ripe tomatoes"}, {"text": "2 tablespoon(s) finely chopped scallion"}, {"text": "2 tablespoon(s) finely chopped parsley"}, {"text": "1/2 cup(s) crumbled feta cheese (about 3 ounces)"}, {"text": "1/4 cup(s) bread crumbs"}, {"text": "3 tablespoon(s) olive oil"}]
Instructions: 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.
