Stuffed Tomatoes (Vegetarian) |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A great recipe to use up all the leftover tomatoes from your summers crop. A nice change from the usual green pepper recipe. I am sure that you will enjoy! Ingredients:
8 firm large ripe tomatoes |
1 onion, finely chopped |
1 small avocado, peeled, pitted and finely chopped |
2 garlic cloves, crushed |
1/2 cup crumbled feta cheese |
salt and pepper |
1/4 teaspoon cayenne pepper |
2 tablespoons olive oil |
2 tablespoons fresh lemon juice |
1 teaspoon dried oregano |
Directions:
1. Set oven to 350 degrees F.
2. Grease a shallow baking dish.
3. Cut off stem ends of tomatoes and reserve.
4. Scoop out pulp, leaving flesh on walls and bottom; reserve pulp.
5. For stuffing: Combine onion, avocado, garlic cheese, salt and pepper.
6. Arrange tomato shells side by side in a casserole dish.
7. Fill with stuffing.
8. Replace stem ends.
9. Puree reserved pulp.
10. Stir in olive oil, lemon juice, oregano and water: pour over tomatoes.
11. Bake for 50 minutes or until done.
12. Serve tomatoes with their sauce.
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