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Feta Cheese-Stuffed Tomatoes

These tempting cheese-stuffed tomatoes are bursting with fresh flavor. Use the small end of a melon scoop to easily remove the pulp. —Laura LeRoy, Waxhaw, North Carolina
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 dozen

Ingredients

  • 24 firm cherry tomatoes
  • 3 ounces cream cheese, softened
  • 1/3 cup crumbled feta cheese
  • 1/4 cup sour cream
  • 1 green onion, finely chopped
  • 3/4 teaspoon lemon juice
  • 1/8 to 1/4 teaspoon dried oregano
  • Coarsely ground pepper

Directions

  • Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain.
  • In a small mixing bowl, beat the cream cheese, feta cheese, sour cream, onion, lemon juice and oregano until blended. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into tomatoes. If desired, sprinkle with black pepper. Chill until serving.

Test Kitchen tips
  • To save time, you can prep the tomatoes and filling the night before your party, then fill the tomatoes before guests arrive.
  • If you don't have oregano on hand, substitute dried basil.
  • Nutrition Facts
    1 stuffed tomato: 25 calories, 2g fat (1g saturated fat), 6mg cholesterol, 28mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 1g protein.

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