Fresh Stuffed Tomatoes

Tomatoes, feta cheese, fresh spinach, fresh herbs and parmesan, mixed with a fresh lime/oil dressing make these stuffed tomatoes a really good summer snack or side dish. Sometimes we make it a meal with fresh baked baguettes and herbed butter.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  large tomatoes, tops cut off, and hollowed out, insides reserved
• 20  fresh spinach leaves, stemmed and finely chopped
• 1  green bell pepper, finely chopped
• 4  ounces feta cheese, crumbled (marinated is good)
• 1  jalapeno, seeded stemmed, and finely chopped
• 1  bunch fresh basil
• 1  bunch fresh chives
• 1  bunch fresh thyme
• 1  lime, juice of
• 2  tablespoons olive oil
•  salt and pepper
• 4  ounces  fresh grated parmesan cheese

Directions

1. Chop the insides of the tomatoes and put them in a bowl (I leave the seeds out as best I can).
2. Destem the spinach and chop finely, add to the bowl. Do NOT use frozen spinach for this, if you can't get fresh, use rucola lettuce, or mangold or something else.
3. Add the bell pepper, feta, herbs, and jalapeno, mix well.
4. As for the herbs, use whatever is fresh in your garden, be creative!
5. Add lime juice, and oil, stir well and add salt and pepper to taste. Stuff the tomatoes with the mixture, and top with parmesan cheese.
6. Leave in the fridge for 20 minutes before serving.