Cheesy Stuffed Tomatoes

With only a few ingredients that each pack big flavor and the warm comfort of the melted, gooey cheese, these stuffed tomatoes are a regular late afternoon pick-me-up. You probably have all the ingredients in your kitchen already. Try using goat or sheep’s milk cheese, as it’s…
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With only a few ingredients that each pack big flavor and the warm comfort of the melted, gooey cheese, these stuffed tomatoes are a regular late afternoon pick-me-up. You probably have all the ingredients in your kitchen already. Try using goat or sheep’s milk cheese, as it’s sometimes easier to digest than cow’s milk cheese (and it has a more decadent texture and flavor.). Whatever you choose as a filling, you can’t go wrong with this recipe.

6 Ingredients

6 tomatoes
1 tablespoon olive oil, plus more to grease pan
3/4 cup crumbled feta
Handful parsley
Salt
Pepper

Directions

Preheat oven to 400 degrees.
Slice tops off of each tomato about 1/2 inch down from stem, making a cap. Set caps aside. Using a spoon, scoop out flesh, being careful not to pierce skin.
Lightly grease a glass baking dish with olive oil, and space tomatoes

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