Baked Feta-Stuffed Tomatoes

A satisfying meal, with sides of your choice, when it's just too darn hot to eat a heavy meal. Recipe is from Southern Living.

• Ready In: 30 mins
• Serves: 4-8

Ingredients

• 4  large tomatoes (Save the pulp)
• 4  ounces  crumbled feta cheese
• 1⁄4 cup  fine dry breadcrumb
• 2  tablespoons  chopped green onions
• 2  tablespoons  chopped fresh parsley
• 2  tablespoons olive oil

Directions

1. Cut four large tomatoes in half.
2. Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
3. In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
4. Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
5. Bake at 350 degrees for 15 minutes.
6. Garnish with Italian parsley sprigs.