Baked Feta-Stuffed Tomatoes - cooking recipe

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

Preparation

Cut four large tomatoes in half.
Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
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.
Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
Bake at 350 degrees for 15 minutes.
Garnish with Italian parsley sprigs.