Baked Stuffed Tomatoes With Feta and Roasted Peppers Recipe
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Category
Appetizers and Hors d'Oeuvres
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Cusine
American
What do you need?
How to make?
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 degrees 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.
