This recipe appears in:Tomato Bounty Week: Feta and Roasted Red Pepper-Stuffed Tomatoes
This super-simple riff on Greek tyrokafteri—a salty, spicy dip of roasted peppers and feta—is packed with bold, fresh flavors. Though the traditional recipe calls for puréeing the ingredients, here they're chopped to preserve their individual textures. Together, they form a loose filling for hollowed tomatoes, which bake until tender and lip-smackingly sweet.
Note: Look for tomatoes that are ripe, but not too ripe—they should be able to hold their shape during baking. They're best eaten warm, right out of the oven, although leftovers reheat nicely, too.
- 4 ripe but firm medium tomatoes
- 4 ounces crumbled feta cheese
- 2 medium fire-roasted red, yellow, or orange bell peppers from a can or jar, chopped
- 1/4 cup chopped pickled banana peppers
- 2 medium cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
Adjust oven rack to lower-middle position and preheat oven to 350°F.
Core and hollow out tomatoes, using a melon baller or a teaspoon. Set upside down on paper towels and allow to drain.
Meanwhile, combine feta, roasted peppers, pickled peppers, garlic, oregano, and crushed red pepper in a medium bowl. Season with black pepper and gently stir to combine.
Fill tomatoes with feta mixture. Nestle stuffed tomatoes together, right side up, in an 8- by 8-inch baking dish and drizzle with olive oil. Bake until tomatoes are tender and slightly wrinkled and the filling is warm, about 25 minutes. Serve warm.