1. Slice 1/2 inch from top of each tomatoe; remove stem end and coarsely chop rest of top; set aside. 2. Scoop out pulp and seeds; chop pulp and reserve. 3. Lightly salt tomato cavities and let drain, upside down, on paper towels. 4. Heat oil in large skillet. 5. Add onion and saute until tender. 6. Add tomato pulp and tops, spinach,parsley,dill, and pepper. 7. Cook uncovered over high heat until most of the liquid is absorbed, about 5 minutes. 8. Remove from heat and stir in all but 2 tablespoons of cheese;set aside to cool. 9. Preheat oven to 375 degrees. 10. Lightly oil large baking dish. 11. Divide stuffing evenly among tomato shells; sprinkle with remaining feta. 12. Place in dish and bake until tomatoes are cooked through, but not splitting, about 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
