Serves 4
35 min
Baked Stuffed Tomatoes With Feta and Roasted Peppers
Recipe GLPRd559989f87f515
Halved ripe tomatoes are filled with a savory mixture of crumbled feta cheese, roasted red peppers, pickled banana peppers, and aromatic garlic and oregano, then baked until tender and lightly golden. A simple yet elegant Mediterranean-inspired main course that celebrates fresh, quality ingredients.
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Ingredients
4 ripe but firm medium tomatoes
4 ounces crumbled feta cheese
2 medium fire-roasted red, yellow, or orange bell peppers from a can or jar, chopped
1/4 cup chopped pickled banana peppers
2 medium cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
Freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil
Directions
Preheat your oven to 375°F. Rinse the tomatoes and pat them dry. Using a small knife, cut each tomato in half horizontally through the center. Using a small spoon, gently scoop out the seeds and excess liquid from each tomato half, leaving a thin-walled shell. Place the hollowed tomato halves cut-side up on a baking sheet lined with parchment paper.
In a medium mixing bowl, combine the crumbled feta cheese, chopped roasted peppers, pickled banana peppers, minced garlic, dried oregano, crushed red pepper, and a few grinds of freshly ground black pepper. Stir until evenly mixed.
Spoon the feta and pepper filling generously into each hollowed tomato half, mounding it slightly at the top. Divide the filling evenly among all eight tomato halves.
Drizzle the extra-virgin olive oil lightly over the filled tomatoes.
Bake in the preheated oven for 20 minutes until the tomatoes are tender, their skins have begun to wrinkle slightly, and the filling is heated through. Serve warm as a main course.
