Turn your garden tomatoes into dinner’s main attraction when you stuff them with Indiana Kitchen bacon & feta cheese & toss them on the grill or in the oven!
Preheat oven to 350 degrees F and grease an 11×7 inch baking dish OR set grill to medium heat and brush oil on grate to prevent sticking.
Wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp or use for other recipe.
Stir bacon, green onion, feta, breadcrumbs and salt and pepper into bowl with tomato pulp. Then spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish or on grill.
Bake 20 to 25 minutes, until heated through. Garnish with parsley sprigs.