Spicy Stuffed Tomatoes

Harvard Common Press


  • 1 Tablespoon  unsalted butter
  • 18  large cherry tomatoes
  • 1/4 Cup  minced shallots
  • 2 Teaspoons  minced garlic
  • 1/2 Cup  dry breadcrumbs
  • 1 Tablespoon  minced parsley
  • 1/2 Teaspoon  red pepper flakes
  • 1/2 Teaspoon  freshly ground black pepper, plus more to taste
  • 1/2 Teaspoon  kosher salt, plus more to taste
  • 1/2 Cup  crumbled feta cheese

It takes a steady hand, a keen eye, and a sturdy yet small spoon to rise to the challenge of spicy stuffed tomatoes. A sharp garnishing tool doesn’t hurt a bit, and may be an even more important ally than the keen eye. Want to make a tomato feast? This recipe doubles well, as long as you have the energy for lots of stuffing.



Preheat the oven to 400 degrees. Lightly grease a baking dish with ½ teaspoon of the butter.

Slice the tops off of each tomato, and, using a small spoon or melon baller, a garnishing knife, or a tomato shark, scoop out and discard the seeds and pulp. Be careful not to break the skin.

Melt the remaining butter in a large skillet over medium heat. Once it bubbles, add the shallots and garlic. Stirring regularly, sauté until softened, 2-3 minutes.

Remove the skillet from the heat and add the breadcrumbs, parsley, red and black peppers, and salt. Stir to mix. Add the cheese and mix again. Taste, and adjust the salt and peppers if desired. Spoon the mixture equally into the tomatoes. Place the stuffed tomatoes in the baking dish.

Bake for 10-15 minutes, until the tops are just slightly brown. Serve warm or at room temperature.

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