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Baked Feta-Stuffed Tomatoes

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“A satisfying meal, with sides of your choice, when it's just too darn hot to eat a heavy meal. Recipe is from Southern Living.”
READY IN:
30mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut four large tomatoes in half.
  2. Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
  3. 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.
  4. Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
  5. Bake at 350 degrees for 15 minutes.
  6. Garnish with Italian parsley sprigs.

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