Cheesy Stuffed Tomatoes Recipes

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CHEESY STUFFED TOMATOES



Cheesy Stuffed Tomatoes image

Rach, you had us at 'cheesy'

Provided by Rachael Ray

Number Of Ingredients 12

4 beefsteak or heirloom tomatoes
Salt and pepper
1 1/2 cups (4 ounces) shredded Pepper Jack cheese
1 large clove garlic
finely chopped
3 tablespoons grated or finely chopped white onion
1 cup whole wheat panko breadcrumbs
1 teaspoon dried oregano
A handful cilantro or parsley
finely chopped
1/4 cup grated Parm cheese
Olive oil spray

Steps:

  • Cut the tops off the tomatoes and lightly give them with a gentle squish or use a teaspoon to remove some seeds
  • Carefully scoop the flesh into a bowl and season the hulled tomatoes with salt and pepper
  • Combine the flesh with Pepper Jack, garlic and onion; re-stuff the tomatoes
  • In another bowl, combine the breadcrumbs with oregano, fresh cilantro or parsley and Parm
  • Pile topping on the stuffed tomatoes, packing the breadcrumbs in, and spray with cooking spray
  • Place on a baking sheet and roast in a 425°F oven or put in a grill roasting pan and grill for 8-10 minutes until golden and the cheese is melted
  • MORE: Stuffed Cutlets Stuffed Peppers Stuffed Zucchini

CHEESY STUFFED TOMATOES



Cheesy Stuffed Tomatoes image

You don't have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect.

Provided by Andy Baraghani

Categories     Bon Appétit     Summer     Dinner     Side     Appetizer     Tomato     Mozzarella     Vegetarian     Quick & Easy     Raisin     Thyme     Pistachio     Soy Free     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 8

1/4 cup raw pistachios
4 large heirloom tomatoes (about 2 1/2 lb.)
Kosher salt, freshly ground pepper
1 garlic clove, finely grated
2 Tbsp. chopped golden raisins
1/4 cup extra-virgin olive oil, plus more for drizzling
1 Tbsp. chopped thyme, plus 6 sprigs
8 oz. fresh mozzarella

Steps:

  • Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then finely chop. Reduce oven temperature to 325°F.
  • Slice about 1/2" off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season insides of tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug).
  • Mix pistachios, garlic, raisins, 1/4 cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers).
  • Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35-45 minutes. Let cool slightly before serving.

STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

CREAM CHEESE-STUFFED TOMATOES



Cream Cheese-Stuffed Tomatoes image

Enjoy this super simple stuffed tomato recipe! This Cream Cheese-Stuffed Tomato Recipe makes a great appetizer or part of an after-school snack.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 4 servings.

Number Of Ingredients 4

2 medium tomatoes
1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 green onions, sliced
paprika

Steps:

  • Cut tomatoes crosswise in half. Scoop out pulp and discard.
  • Mix cream cheese and onions until well blended. Spoon evenly into tomato halves. Sprinkle with paprika.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9992 g, Sugar 0 g, Protein 3 g

CHEESE-STUFFED CHERRY TOMATOES



Cheese-Stuffed Cherry Tomatoes image

"They're easy to fix as an appetizer or salad," says Mary Lou, a Florida native. "It's impossible to eat just one."

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1 dozen.

Number Of Ingredients 7

1 pint cherry tomatoes
1 package (4 ounces) crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano
Salt and pepper to taste

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese and onion; spoon into tomatoes., In a small bowl, whisk the oil, vinegar, oregano, salt and pepper. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.

Nutrition Facts : Calories 111 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

CHEESY CORN-STUFFED TOMATOES



Cheesy Corn-Stuffed Tomatoes image

My husband and I look forward to this easy, fresh-tasting side dish in summer when tomatoes are at their best. I love to invite friends over for dinner and serve these colorful tomatoes. -Mrs. Patrick Dore, Burlington, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 9

6 large tomatoes
1/2 teaspoon salt, optional
1/2 cup plain or seasoned bread crumbs
2 cups frozen corn, thawed
2 tablespoons each chopped green pepper, celery and onion
2 tablespoons half-and-half cream
1 tablespoon butter, melted
2 tablespoons shredded part-skim mozzarella cheese
1/4 cup water

Steps:

  • Cut a thin slice off the top of each tomato; scoop out and discard pulp. Sprinkle salt inside tomatoes if desired. Invert on paper towel to drain. , Combine the bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into tomatoes. Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350° for 30 minutes or until tomatoes are tender.

Nutrition Facts :

CHEESE-STUFFED TOMATOES



Cheese-Stuffed Tomatoes image

Make and share this Cheese-Stuffed Tomatoes recipe from Food.com.

Provided by SimplyME

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

3 large tomatoes, cut in halves
1/4 cup soft breadcrumbs
2 tablespoons butter, melted
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup monterey jack cheese, grated
1 tablespoon fresh parsley, chopped

Steps:

  • Scoop out center of each tomato half, leaving a 1/2 inch thick shell.
  • Chop scooped out tomato pulp; set aside.
  • In a medium bowl, combine breadcrumbs, butter, basil, salt and pepper.
  • Stir in cheese and chopped tomato pulp.
  • Fill tomato shells with breadcrumb mixture.
  • Wrap each stuffed half in foil.
  • Place on grill, stuffed side up.
  • Cook 10 to 15 minutes or until cheese melts.
  • Remove foil; sprinkle with parsley.
  • Serve hot and enjoy.

Nutrition Facts : Calories 90.8, Fat 6.9, SaturatedFat 4.3, Cholesterol 18.6, Sodium 289.2, Carbohydrate 4.7, Fiber 1.2, Sugar 2.5, Protein 3.3

GOAT CHEESE STUFFED TOMATOES



Goat Cheese Stuffed Tomatoes image

A recipe recommended by the goat cheese guy at my local farmers market. May also be cooked on the grill.

Provided by TIA9370

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 4

Number Of Ingredients 7

4 large fresh tomatoes
4 ounces goat cheese
1 tablespoon chopped bottled roasted red peppers
2 tablespoons olive oil
2 tablespoons bread crumbs
1 tablespoon torn fresh basil leaves
kosher salt and ground black pepper to taste

Steps:

  • Preheat the oven broiler.
  • Slice the tops off of the tomatoes and hollow out by removing the seeds.
  • In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
  • Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

Nutrition Facts : Calories 210 calories, Carbohydrate 10.4 g, Cholesterol 22.4 mg, Fat 15.8 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 6.9 g, Sodium 291.8 mg, Sugar 5.8 g

STUFFED CHEESY TOMATOES



Stuffed Cheesy Tomatoes image

We filled hollowed-out tomatoes with savory veggies and topped them with cheesy, buttery bread crumbs. The verdict? Best. Side dish. EVER.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

8 tomatoes
2 carrots, peeled, finely chopped
2 stalks celery, finely chopped
1 onion, finely chopped
1 Tbsp. oil
1 clove garlic, minced
1 Tbsp. chopped fresh oregano
1/4 cup fat-free reduced-sodium vegetable broth
1/4 cup dry bread crumbs
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. butter, melted

Steps:

  • Cut thin slice off top of each tomato; scoop out pulp, leaving 1/2-inch-thick shell. Discard half the tomato pulp. Invert tomato shells onto paper towels to drain. Meanwhile, combine remaining tomato pulp, carrots, celery and onions.
  • Heat oil in large skillet on medium-high heat. Add tomato mixture, garlic, oregano and broth; stir. Bring to boil; simmer on medium-low heat 5 min. or until liquid is reduced by half, stirring frequently. Cool slightly.
  • Heat oven to 350ºF. Stuff tomatoes with vegetable mixture; place in shallow baking dish sprayed with cooking spray. Combine bread crumbs, cheese and butter; sprinkle over tomatoes. Cover.
  • Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

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