Baked Stuffed Tomatoes with Feta and Roasted Peppers
Ripe tomatoes get a briny feta and pepper filling, then bake into a warm, savory side with plenty of tang and a little heat.
Prep 15 min · Cook 25 min · Total 40 min · Makes 4 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
- Move an oven rack to the lower-middle position, then heat the oven to 350 degrees F. Core the tomatoes and scoop out the insides with a melon baller or a teaspoon. Turn them upside down on paper towels so they can drain.
- While the tomatoes sit, add the feta, roasted peppers, pickled peppers, garlic, oregano, and crushed red pepper to a medium bowl. Grind in some black pepper, then stir everything together gently.
- Spoon the feta mixture into the tomatoes. Set the stuffed tomatoes snugly together, right side up, in an 8- by 8-inch baking dish, then drizzle the olive oil over the top. Bake until the tomatoes have softened and puckered a bit and the filling is heated through, about 25 minutes. Serve warm.