Italian Stuffed Tomatoes Recipes

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ITALIAN STUFFED TOMATOES



Italian Stuffed Tomatoes image

Served with crusty French bread, this makes a great summer meal. My husband and our two daughters ask me to fix it for them frequently. Besides cooking, I enjoy antiques, crafts and getting out in the garden. -Michele Shank, Gettysburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

8 medium tomatoes
1/2 pound bulk Italian sausage
3/4 cup chopped onion
2 garlic cloves, minced
1 cup chopped zucchini
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups cooked long grain rice
3/4 cup shredded provolone or part-skim mozzarella cheese
6 tablespoons shredded Parmesan cheese, divided
3 tablespoons chopped fresh parsley

Steps:

  • Cut a thin slice off the top of each tomato. Leaving a 1/2-in. thick shell, scoop out the pulp; chop pulp and set aside. Invert the tomatoes onto paper towels to drain. , Meanwhile, cook sausage, onion and garlic in a skillet until sausage is no longer pink; drain. Add tomato pulp, zucchini, basil, oregano, vinegar, salt and pepper. Simmer, uncovered, for 10 minutes. Remove from the heat. Stir in rice, provolone, 3 tablespoons Parmesan and parsley; spoon about 2/3 cup into each tomato. , Place in an ungreased 13-in. x 9-in. baking dish. Sprinkle remaining Parmesan on top. Cover and bake at 350° for 20 minutes. Uncover and bake 15 minutes more or until the tomatoes are heated through.

Nutrition Facts : Calories 172 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 399mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

HERB STUFFED TOMATOES



Herb Stuffed Tomatoes image

I saw this recipe on Everyday Italian with Giada De Laurentiis and enjoyed it. It is such a tasty way to use fresh garden tomatoes during the summer months and very easy to make.

Provided by Susie D

Categories     Cheese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

5 beefsteak tomatoes
1 cup flat leaf parsley, chopped
3/4 cup Italian seasoned breadcrumbs
1 cup provolone cheese, grated
1/4 teaspoon ground black pepper
1 teaspoon butter, softened
2 tablespoons extra virgin olive oil
1 garlic clove, finely minced (optional)

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the tomatoes in half, horizontally. Seed by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. Reserve the pulp.
  • Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, optional garlic, and pepper and mix gently to combine.
  • Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture.
  • Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

Nutrition Facts : Calories 202.3, Fat 12.1, SaturatedFat 5, Cholesterol 17, Sodium 473, Carbohydrate 15.4, Fiber 2.3, Sugar 3.8, Protein 9

AIR-FRIED ITALIAN STUFFED TOMATOES



Air-Fried Italian Stuffed Tomatoes image

Garlic, Parmesan cheese, fresh basil, and toasted nuts turn brown rice into a superstar stuffing in this Italian-inspired stuffed tomato side dish that's cooked in the air fryer.

Provided by Allrecipes

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 4

Number Of Ingredients 10

4 medium tomatoes
olive oil, as needed
1 cup cooked brown rice
⅓ cup freshly grated Parmesan cheese
¼ cup crumbled goat cheese
¼ cup chopped toasted walnuts
2 tablespoons chopped fresh basil, divided, or more to taste
2 cloves garlic, minced
¼ cup Italian-seasoned bread crumbs, divided
1 tablespoon olive oil

Steps:

  • Cut tops off tomatoes and scoop out flesh with a melon baller, leaving 1/4- to 1/2-inch thick sides and bottoms. Discard tomato tops and flesh.
  • Brush the bottom of an air fryer basket with olive oil.
  • Combine cooked rice, Parmesan cheese, goat cheese, walnuts, 1 tablespoon basil, and garlic in a medium bowl. Combine bread crumbs, and 1 tablespoon olive oil in a small bowl. Fill tomatoes with rice mixture, then sprinkle with bread crumb mixture. Place stuffed tomatoes into the prepared air fryer basket.
  • Cook in the air fryer at 370 degrees F (188 degrees C) until tomatoes are tender, filling is heated through, and topping is golden brown, about 15 minutes. Garnish with remaining basil.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 23.2 g, Cholesterol 12.8 mg, Fat 14.9 g, Fiber 3.2 g, Protein 8.8 g, SaturatedFat 4.2 g, Sodium 203.6 mg, Sugar 4.1 g

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