Baked Stuffed Tomatoes With Feta and Roasted Peppers

Baked Stuffed Tomatoes With Feta and Roasted Peppers
Baked Stuffed Tomatoes With Feta and Roasted Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 1

    tablespoon extra-virgin olive oil

Directions

Adjust oven rack to lower-middle position and preheat oven to 350°F. Core and hollow out tomatoes, using a melon baller or a teaspoon. Set upside down on paper towels and allow to drain. Meanwhile, combine feta, roasted peppers, pickled peppers, garlic, oregano, and crushed red pepper in a medium bowl. Season with black pepper and gently stir to combine. Fill tomatoes with feta mixture. Nestle stuffed tomatoes together, right side up, in an 8- by 8-inch baking dish and drizzle with olive oil. Bake until tomatoes are tender and slightly wrinkled and the filling is warm, about 25 minutes. Serve warm.

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