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Baked Stuffed Tomatoes With Feta and Roasted Peppers


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  • 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



Step 1

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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