Hello! Happy Friday! You made it 🙂 Today I am sharing a recipe for Greek Stuffed Tomatoes to kick off your weekend!
About a year and a half ago when we were on vacation in Paris we had lunch at a quaint little restaurant in Montmartre. It was a set menu and they served us stuffed tomatoes. Ever since then I have been thinking about them! They are a delicious alternative to the more common stuffed pepper.
Can we talk about cheese? I realized during the Whole30 that cheese was, surprisingly, something I didn’t crave or really miss. I thought, “oh cheese I didn’t even miss you, I’ll just stop eating you…” Well that lasted about 3 days… we were somewhere and there was cheese and I had a piece not even realizing it…
But really, I don’t know what I was thinking because cheese is such a cuisine defining food. You have Mozzarella you think Italian, Brie – French, Cotija – Mexican and Feta – Greek! The type of cheese you have available can totally determine what you do with the rest of the food in your fridge. Don’t you agree?
That is what happened with these tomatoes. I had had stuffed tomatoes on my to-make list since Paris, but stuffed with what?! Different from stuffed peppers, tomatoes release a lot of liquid when they are baked. Even with the juicy insides scooped out they do not hold up as well as a pepper, so you don’t want to stuff them with anything else that will release a lot of liquid – like an oily, melty cheese. Feta is a perfect option since it is a drier cheese that holds it’s form when heated.
Packed into these tomatoes is a sautéed greek chicken stuffing made of ground chicken, feta cheese kalamata olives and red onions! They only take about 20 minutes to bake up to perfection!Print
- 4 beefsteak tomatoes
- 1 lb ground chicken
- 1 tsp oregano
- 1/2 tsp sea salt
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 cup kalamata olives, sliced in half
- 1/2 cup red onion, chopped
- 4oz feta cheese, crumbled
- Pre-heat oven to 350°F
- Cut the tops off the tomatoes and hollow out the inside, removing the seeds and juice, but leaving the thick exterior wall, set aside
- In a medium sized bowl, mix ground chicken with oregano, sea salt and lemon juice
- In a medium sized sauce pan, heat olive oil over medium heat
- Add meat to sauce pan, cook until lightly browned, transfer to a clean bowl
- Add olives, red onion and feta cheese to chicken meat, mix
- Fill each tomato with 1/4 of the chicken filling, replace tops of tomatoes
- Put tomatoes in a baking pan, place pan in the oven
- Bake for 20 minutes
- After 20 minutes, turn oven to broil
- Broil 2-3 minutes until tops brown slightly, be careful not to let the tomatoes burn
- Remove tomatoes from oven and serve hot
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