Best 7 Feta Cheese Stuffed Tomatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our feta cheese-stuffed tomatoes, a tantalizing appetizer or light meal that bursts with Mediterranean flavors. These juicy tomatoes are carefully hollowed and filled with a savory mixture of creamy feta cheese, aromatic herbs, and tangy spices, creating a harmonious balance of flavors that will tantalize your taste buds.

Embark on a culinary adventure with our feta cheese-stuffed tomatoes, a delightful appetizer or light meal that captures the essence of Mediterranean cuisine. These succulent tomatoes are meticulously hollowed and filled with a flavorful combination of creamy feta cheese, aromatic herbs, and zesty spices, resulting in a harmonious symphony of flavors that will tantalize your taste buds.

Additionally, discover variations of this classic dish that cater to diverse preferences and dietary needs. Explore the vegan-friendly version, where feta cheese is replaced with a delectable plant-based alternative, ensuring that everyone can savor this culinary delight. For those seeking a low-carb option, relish the air fryer feta cheese-stuffed tomatoes, a healthier rendition that doesn't compromise on taste.

Join us on this culinary adventure as we guide you through the art of creating these delectable feta cheese-stuffed tomatoes. With step-by-step instructions and helpful tips, we'll ensure your culinary journey is a resounding success. Prepare to impress your family and friends with this crowd-pleasing dish that will leave them craving more.

Let's cook with our recipes!

SAUSAGE & FETA STUFFED TOMATOES



Sausage & Feta Stuffed Tomatoes image

I'm all about eating healthy. In fact, I'm a professional weight loss coach. My clients and blog followers love these tomatoes so much, I had to put them in my cookbook. Check out my blog at gettingfitwithfood.com. -Shana Conradt, Greenville, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

3 Italian turkey sausage links (4 ounces each), casings removed
1 cup (4 ounces) crumbled feta cheese, divided
8 plum tomatoes
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons balsamic vinegar
Minced fresh parsley

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles. Transfer to a small bowl; stir in 1/2 cup cheese., Cut tomatoes in half lengthwise. Scoop out pulp, leaving a 1/2-in. shell; discard pulp. Sprinkle tomatoes with salt and pepper; transfer to an ungreased 13x9-in. baking dish. Spoon sausage mixture into tomato shells; drizzle with vinegar. Sprinkle with remaining cheese., Bake, uncovered, until heated through, 10-12 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 200 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 777mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

STUFFED KOHLRABI WITH TOMATOES AND FETA CHEESE



Stuffed Kohlrabi with Tomatoes and Feta Cheese image

This kohlrabi dish can serve as a vegetarian main course or as a side dish. It's best to use medium-sized kohlrabi.

Provided by Marianne

Categories     Fruits and Vegetables     Vegetables

Time 1h

Yield 4

Number Of Ingredients 11

2 cups vegetable broth
½ medium lemon, juiced
4 kohlrabi, peeled, kohlrabi leaves reserved
4 medium Roma tomatoes
1 teaspoon butter
2 medium shallots, minced
1 (4 ounce) package crumbled feta cheese
1 bunch green onions, thinly sliced
½ bunch Italian parsley leaves, finely chopped
1 clove garlic, minced
1 pinch freshly ground black pepper, or to taste

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.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 27.7 g, Cholesterol 27.8 mg, Fat 7.9 g, Fiber 9.6 g, Protein 10.1 g, SaturatedFat 5 g, Sodium 603.4 mg, Sugar 11.7 g

STUFFED TOMATOES WITH FETA CHEESE



Stuffed Tomatoes with Feta Cheese image

Ingredients from the Mediterranean region, including Turkey. From Cooking the Greek Way by Villas. To avoid heating up your kitchen, "bake" on the grill - just make sure to use indirect heat. Can use gluten-free bread crumbs if necessary.

Provided by Carolyn Haas @Linky1

Categories     Vegetables

Number Of Ingredients 6

4 medium ripe tomatoes
2 tablespoon(s) finely chopped scallion
2 tablespoon(s) finely chopped parsley
1/2 cup(s) crumbled feta cheese (about 3 ounces)
1/4 cup(s) bread crumbs
3 tablespoon(s) olive oil

Steps:

  • Preheat oven to 350ºF. Cut tops off tomatoes. Use a spoon to scoop out pulp and seeds. Save pulp, discard seeds.
  • Chop tomato pulp. Combine pulp with scallions, parsley, feta, bread crumbs and olive oil.
  • Spoon mixture into tomato shells. Place right-side up in a 8x8 inch baking pan. Bake for 15 minutes. Serve hot.

BAKED FETA-STUFFED TOMATOES



Baked Feta-Stuffed Tomatoes image

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.

Provided by JC in Texas

Categories     One Dish Meal

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 6

4 large tomatoes (Save the pulp)
4 ounces crumbled feta cheese
1/4 cup fine dry breadcrumb
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons olive oil

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.

BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME



Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme image

Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

2 small red bell peppers (5 to 6 ounces each), halved lengthwise through stem, seeds and ribs removed
1 heaping cup cherry tomatoes (about 6 ounces)
1 1/2 ounces feta cheese (preferably goat's milk), crumbled
1 teaspoon fresh thyme, coarsely chopped
8 basil leaves, torn into pieces
Freshly ground pepper
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
  • Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.

Nutrition Facts : Calories 91 g, Cholesterol 9 g, Fat 6 g, Fiber 2 g, Protein 3 g, Sodium 123 g

CHEESE-STUFFED CHERRY TOMATOES



Cheese-Stuffed Cherry Tomatoes image

"They're easy to fix as an appetizer or salad," says Mary Lou, a Florida native. "It's impossible to eat just one."

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 7

1 pint cherry tomatoes
1 package (4 ounces) crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano
Salt and pepper to taste

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 small bowl, whisk the oil, vinegar, oregano, salt and pepper. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.

Nutrition Facts : Calories 111 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

FETA STUFFED CHERRY TOMATOES



Feta Stuffed Cherry Tomatoes image

This is from TOH. I haven't tried them yet, but I'm typing this up for the ZWT II. Makes about 1 dozen.

Provided by dicentra

Categories     Cheese

Time 10m

Yield 1 dozen

Number Of Ingredients 7

1 pint cherry tomatoes
4 ounces feta cheese
1/2 cup red onion, finely chopped
1/2 cup olive oil
1/4 cup cider vinegar
1 tablespoon dried oregano
salt and pepper

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.

Nutrition Facts : Calories 1381, Fat 134.6, SaturatedFat 33.1, Cholesterol 107, Sodium 1364.4, Carbohydrate 27.2, Fiber 6, Sugar 16.5, Protein 20.8

Tips:

  • Choose ripe, firm tomatoes. Avoid tomatoes that are bruised or have soft spots.
  • Use a sharp knife to cut the tomatoes. This will help to prevent them from tearing.
  • Scoop out the tomato flesh carefully. Be careful not to puncture the skin of the tomatoes.
  • Mix the feta cheese filling thoroughly. This will help to ensure that the filling is evenly distributed throughout the tomatoes.
  • Stuff the tomatoes tightly with the feta cheese filling. This will help to prevent the filling from falling out.
  • Bake the tomatoes until they are tender. The cooking time will vary depending on the size of the tomatoes.
  • Serve the tomatoes warm or at room temperature. They can be enjoyed as an appetizer, main course, or side dish.

Conclusion:

Feta cheese stuffed tomatoes are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up fresh tomatoes and feta cheese, and they can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family.

Related Topics