Oyster Stuffed Tomatoes Or Mussels Stuffed Tomatoes Recipes

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STOVE TOP STUFFED TOMATOES



STOVE TOP Stuffed Tomatoes image

Hollowed-out tomatoes are filled with an herb stuffing mix and baked for a savory summer side dish.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 4

6 tomatoes
1 cup hot water
1/4 cup vegetable oil spread, cut up
1 pkg. (6 oz.) STOVE TOP Savory Herbs Stuffing Mix

Steps:

  • Heat oven to 400ºF.
  • Cut tops off tomatoes; remove seeds and pulp, leaving 1/4-inch-thick shells. Chop pulp; drain. Set aside for later use. Discard tomato tops and seeds. Invert shells on paper towels to drain.
  • Meanwhile, combine water and spread in large bowl. Stir in stuffing mix and reserved pulp. Let stand 5 min. Place tomato shells in shallow baking dish sprayed with cooking spray; fill with stuffing mixture.
  • Bake 20 min. or until tomatoes are tender and stuffing is heated through.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 2 g, Cholesterol 0 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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

STUFFED MUSSELS IN SPICY TOMATO SAUCE



Stuffed Mussels in Spicy Tomato Sauce image

Stuffed mussels is a favorite throughout Italy. In Tuscany alone there are at least three traditional dishes to my knowledge. This is how they cook 'em up in Livorno. See the video for this recipe at the following link: http://www.youtube.com/watch?v=u0Hs-RczKLo

Provided by alfrescoacsi

Categories     Mussels

Time 1h45m

Yield 24 stuffed mussels, 4-6 serving(s)

Number Of Ingredients 18

24 large mussels (about 15 oz.)
10 ounces ground beef
3 ounces stale crusty bread
1 1/2 cups broth
1 tablespoon minced flat leaf parsley
1 garlic clove (minced)
ground black pepper (20 turns of pepper mill)
3 -4 tablespoons grated parmesan cheese
1 egg
1 teaspoon salt
25 ounces crushed peeled tomatoes
2 garlic cloves (minced)
1 tablespoon minced flat leaf parsley
1 small chili pepper (minced)
6 tablespoons extra-virgin olive oil
liquid released from mussels
1 teaspoon salt
1 tablespoon minced flat leaf parsley

Steps:

  • Beard and clean mussels.
  • Open mussels over bowl to collect liquid. Set aside.
  • Cut stale bread up into cubes, place in bowl and moisten with broth. Let stand till bread has softened.
  • Squeeze bread well of all liquid. Mix all the stuffing ingredients well in a bowl.
  • Stuff mussels placing a heaping tablespoon of the stuffing on an open shell, press the two shells shut and wipe off the stuffing that squishes out.
  • Make the tomato sauce: Sauté garlic, chili pepper and parsley in the oil over medium heat (do not let garlic brown). Add the crushed peeled tomatoes, stir and then add the mussel juice you've kept aside. Let sauce simmer for about 15 minutes.
  • Gently place mussels into pan, cover and let mussels stew for about half an hour or until stuffing has cooked through.
  • Serve and garnish with a sprinkling of parsley.

OYSTER-STUFFED TOMATOES (OR MUSSELS-STUFFED TOMATOES)



Oyster-Stuffed Tomatoes (or Mussels-Stuffed Tomatoes) image

Make and share this Oyster-Stuffed Tomatoes (or Mussels-Stuffed Tomatoes) recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 20m

Yield 24-48 little yummy goodies, 6-8 serving(s)

Number Of Ingredients 2

1 (4 ounce) can smoked oysters or 1 (4 ounce) can smoked mussels
24 -48 cherry tomatoes

Steps:

  • Drain smoked oysters and/or smoked mussels well and place on paper towels.
  • Slit the tops of each cherry tomato and place an oyster or a mussel inside the slit.
  • Oysters will peek out the top of the tomatoes.
  • If the oysters are too large, cut them in half.
  • If the mussels are very small, you may need 2 mussels per tomato.
  • Arrange on a platter and serve.

VEGETABLE-STUFFED TOMATOES



Vegetable-Stuffed Tomatoes image

"I scaled down a family recipe that my husband's grandmother used to make," says Ruth Roan of Dallas, Pennsylvania. "I recently served this to a friend, and she loved it."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 large tomatoes
1/3 cup seeded chopped cucumber
2 tablespoons chopped green pepper
2 tablespoons chopped celery
DRESSING:
2 tablespoons mayonnaise
1 teaspoon 2% milk
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon paprika
1/4 teaspoon Dijon mustard
Dash salt

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/4-in. shell; discard seeds and chop pulp. Invert shells onto paper towels to drain. , In a small bowl, combine the chopped tomatoes, cucumber, green pepper and celery. In another small bowl, combine the dressing ingredients; pour over vegetables and toss to coat. Spoon into tomato shells.

Nutrition Facts : Calories 94 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 224mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein.

SEAFOOD-STUFFED TOMATOES



Seafood-Stuffed Tomatoes image

A tempting combination of tiny shrimp, crabmeat, hard-cooked eggs and rice makes a cool, hearty salad perfect for a hot summer day. Our daughter, who's 12, likes to prepare this salad for company. It's delicious and easy to fix. -Gwen Landry, Jennings, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6-8 servings.

Number Of Ingredients 15

2 cups cooked rice
1 cup cooked salad shrimp
2 cans (6 ounces each) crabmeat, rinsed, drained and cartilage removed
4 hard-boiled large eggs, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped dill pickle
1 jar (2 ounces) chopped pimientos, drained
3/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
6 to 8 large tomatoes

Steps:

  • Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour. , Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.

Nutrition Facts : Calories 318 calories, Fat 20g fat (3g saturated fat), Cholesterol 160mg cholesterol, Sodium 614mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

STUFFED TOMATOES WITH MOZZARELLA



Stuffed Tomatoes with Mozzarella image

Topped with mozzarella, greens, corn, and torn bread, these halved tomatoes are hearty enough to serve as a vegetarian main course.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 30m

Number Of Ingredients 9

2 1/2-inch slices rustic bread, torn into small pieces (3/4 cup)
4 medium-size ripe tomatoes, halved
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
Pinch of red-pepper flakes
1/2 shallot, thinly sliced
1 cup corn kernels (from 1 ear)
3 cups packed chopped greens, such as beet, Swiss chard, or spinach
3 ounces fresh mozzarella, sliced (1/2 cup)

Steps:

  • Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
  • Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
  • In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt.
  • Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.

Nutrition Facts : Calories 207 g, Cholesterol 9 g, Fat 11 g, Fiber 4 g, Protein 8 g, SaturatedFat 3 g, Sodium 424 g

GROUND BEEF-STUFFED TOMATOES



Ground Beef-Stuffed Tomatoes image

See smiles all around when you bring these Ground Beef-Stuffed Tomatoes to the table. In addition to ground beef (or a ground turkey substitute), this Ground Beef-Stuffed Tomatoes recipes incorporates shredded cheese, fresh basil and panko bread crumbs.

Provided by My Food and Family

Categories     Home

Time 34m

Yield 5 servings

Number Of Ingredients 9

5 large tomatoes
1/2 lb. extra-lean ground beef
1/4 cup chopped onions
2 tsp. dried Italian seasoning
2 Tbsp. tomato paste
1/3 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Shredded Italian* Five Cheese Blend
2 Tbsp. panko bread crumbs
2 Tbsp. fresh basil leaves, chopped

Steps:

  • Heat oven 350°F.
  • Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.
  • Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan.
  • Place tomato shells on foil-covered baking sheet; fill with meat mixture.
  • Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil.
  • Bake 12 to 14 min. or until heated through.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

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