Split-Filling Stuffed Tomatoes with Tomato Basil and Feta

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Ripe tomatoes halved and filled with a herby tomato mixture on one side and creamy feta on the other, offering a refreshing contrast of textures and flavors. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs tomatoes, olive oil, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large, ripe tomatoes
• 2 tbsp olive oil
• 1/4 cup, finely diced red onion
• 2 tbsp, chopped fresh basil
• 1/2 cup, crumbled feta cheese
• 1 tbsp lemon juice
• 1/4 tsp salt
• pinch black pepper

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut 4 large ripe tomatoes in half lengthwise and scoop out seeds with a spoon.
2. Step 2: Heat 2 tbsp olive oil in a small skillet over medium heat. Add 1/4 cup finely diced red onion and cook for 4 minutes until softened.
3. Step 3: Stir in 2 tbsp chopped fresh basil and cook for 1 minute until fragrant.
4. Step 4: Remove from heat and stir in 1 tbsp lemon juice, 1/4 tsp salt, and pinch black pepper to form the tomato-basil filling.
5. Step 5: Divide the tomato-basil mixture evenly between the tomato halves (filling one side of each half).
6. Step 6: Crumble 1/2 cup feta cheese over the empty side of each tomato half.
7. Step 7: Place tomatoes cut-side up on a baking sheet and bake for 20 minutes until edges are golden and filling is heated through.