Feta Stuffed Tomato
Prep time
Cook time
Total time
A light refreshing baked tomato, stuffed with feta cheese, scallions and corn chips.
Serves: 2 Halves
  • 1 large tomato
  • 1 oz feta cheese, fat free
  • 1 tbsp. taco chip crumbs (I used 2 tortilla chips)
  • 1 tbsp. parsley, chopped or ½ tabsp. dried
  • 1 tbsp. scallions, chopped
  • 1 tsp. olive oil
  1. Preheat oven to 350 degrees
  2. Line a baking sheet or baking dish with parchment paper; set a side.
  3. Cut the tomato in half, horizontally. Scoop out pulp and place in small bowl. I used a grapefruit spoon to scrape the pulp. Cut the pulp into small pieces and place in a small bowl and add, feta cheese, taco chip crumbs, scallions, parsley and olive oil; mix well.
  4. Spoon the tomato and cheese mixture into the tomato shells and place on prepared baking sheets. Bake in oven for 15 minutes, until tomatoes have softened and cheese is soft.
Calories: 134.4, Fat: 5.2, Sodium: 295, Potassium: 404, Carbs: 12, Fiber: 2.3, Sugar: .04, Protein: 9
Nutrition Information
Serving size: the Whole Recipe
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/07/15/feta-stuffed-tomato-src/