Feta Cheese Stuffed Tomatoes Recipes

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain., In a small mixing bowl, beat the cream cheese, feta cheese, sour cream, onion, lemon juice and oregano until blended. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into tomatoes. If desired, sprinkle with black pepper. Chill until serving.

Steps:

• Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.
• Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.
• Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Steps:

• Arrange tomato slices on a serving plate. Sprinkle with feta cheese. Drizzle with vinegar; sprinkle with basil and pepper.

Steps:

• Combine vegetable broth and lemon juice in a large pot, bring to a boil, and cook kohlrabi until softened, about 20 minutes. Drain broth and reserve. Allow kohlrabi to cool lightly and scoop out the insides. Set aside kohlrabi shell and kohlrabi flesh.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cut a small "x" into each tomato and boil for 1 minute. Drain tomatoes, remove tomato skins and seeds, and finely chop.
• Melt butter in a skillet over medium-low heat and cook shallots until soft and translucent, about 5 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Finely chop kohlrabi leaves. Combine sauteed shallots, kohlrabi leaves, 1/2 of the tomatoes, feta cheese, green onions, parsley, garlic, and pepper in a bowl; mix to combine. Fill kohlrabi shells with the mixture.
• Set stuffed kohlrabi close together in the prepared baking dish and sprinkle kohlrabi flesh and remaining tomatoes in between. Pour 1 cup of kohlrabi cooking water into the dish.
• Bake in the preheated oven until kohlrabi is soft and filling is lightly browned and cooked through, 20 to 30 minutes.

Steps:

• Cut four large tomatoes in half.
• Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
• In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
• Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
• Bake at 350 degrees for 15 minutes.
• Garnish with Italian parsley sprigs.

Steps:

• Preheat the oven to 425˚F.
• Slice the pearl tomatoes horizontally (each one in four pieces) and place on paper towels to drain. (If you are using one large tomato, cut the end pieces and slice the rest in six slices). After 3-4 minutes, turn them over and place on new paper towels. Cut the pepper into four rings and set aside.
• Oil well a small, shallow ceramic baking dish (or four individual ceramic ramekins) and place half of the tomato slices at the bottom. Sprinkle with some sea salt and crushed pepper flakes. Top with half the bell pepper slices.
• Arrange the two Feta pieces on top of the tomato/pepper layer, place the remaining tomato slices on top of each piece of cheese, and place the rest of the bell pepper rings on the tomato. Drizzle liberally with the extra virgin olive oil, sprinkle with oregano and some more pepper flakes, and transfer to the middle of the oven.
• Bake for about 25 minutes, or until the feta turns a light-golden color and the oil is sizzling. If you want to deepen the color, you can place the dish under the broiler for 1-2 minutes at the end of the cooking time.
• Brush some olive oil on the slices of good, multigrain bread, and grill on both sides. Serve the baked feta immediately with some warm grilled bread.

Steps:

• Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine.
• Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
• Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached.
• Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
• Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
• Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side. Flip once more and fry for an additional 30 seconds, if desired. Serve warm or at room temperature.

Steps:

• Preheat the oven broiler.
• Slice the tops off of the tomatoes and hollow out by removing the seeds.
• In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
• Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain.
• Combine cheese and onion; spoon into tomatoes.
• In a jar with a tight fitting lid, combine oil, vinegar, oregano, salt and pepper; shake well. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.