Quick Stuffed Tomatoes Recipes

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BAKED STUFFED TOMATOES



Baked Stuffed Tomatoes image

An easy and quick recipe for when tomatoes are abundant from your garden.

Provided by AJRHODES3

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 7

6 slices bacon
6 medium tomatoes
½ cup chopped green bell pepper
¼ cup grated Parmesan cheese
⅓ cup croutons
salt and pepper to taste
6 sprigs parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, 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.
  • Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
  • Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 10.9 g, Cholesterol 22 mg, Fat 14.7 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 332.2 mg, Sugar 5.2 g

STUFFED TOMATOES



Stuffed Tomatoes image

Provided by Sunny Anderson

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

2 vine-ripened tomatoes
Salt
1/2 cup bread crumbs
1 clove garlic, minced
1/4 cup finely chopped fresh basil leaves
Freshly ground black pepper
1/2 cup grated Parmesan
1/4 cup olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

STUFFED BAKED TOMATOES



Stuffed Baked Tomatoes image

I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Steps:

  • Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

STUFFED TOMATOES



Stuffed tomatoes image

A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter

Provided by Mary Cadogan

Categories     Buffet, Lunch, Side dish, Starter, Supper

Time 30m

Number Of Ingredients 7

1 slice day-old bread
1 tsp chopped thyme
1 tbsp snipped chive or chopped parsley
1 tbsp olive oil
garlic clove , crushed
4 large tomatoes
4 tsp wholegrain mustard

Steps:

  • A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
  • Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
  • Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.

Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium

QUICK TUNA-STUFFED TOMATOES



Quick Tuna-Stuffed Tomatoes image

Fresh tomatoes are hollowed out, then filled with a flavorful tuna salad mixture that gets crunch from celery and cashews.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

4 large tomatoes
1/2 cup mayonnaise
1/2 teaspoon celery salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 cans (6 ounces each) tuna, drained and flaked
2 celery ribs, chopped
1/2 cup chopped cashews, optional

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.

Nutrition Facts : Calories 241 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 746mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

EASY STUFFED TOMATOES



Easy stuffed tomatoes image

Children aged 5-9 will love helping you prepare this lunch dish, almost as much as they'll enjoy eating them

Provided by Good Food team

Categories     Lunch, Main course, Snack

Time 1h

Number Of Ingredients 6

6 really big tomatoes
2 balls of mozzarella
12 basil leaves
4 pieces cooked red peppers from a jar
2 tbsp pesto or red pesto
6 slices ciabatta or crusty bread, toasted and brushed with olive oil

Steps:

  • Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
  • Cut the mozzarella into chunks and snip or tear up the basil leaves.
  • Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
  • Put a few torn basil leaves into each one.
  • Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
  • Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.

Nutrition Facts : Calories 331 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.44 milligram of sodium

STUFFED TOMATOES RECIPE BY TASTY



Stuffed Tomatoes Recipe by Tasty image

Here's what you need: tomato, sausage, egg, shredded cheese, olive oil, black pepper, fresh basil

Provided by Tasty

Categories     Appetizers

Time 30m

Yield 1 tomato

Number Of Ingredients 7

1 tomato
2 tablespoons sausage, cooked
1 egg
shredded cheese, to taste
olive oil, to taste
black pepper, to taste
fresh basil, to garnish

Steps:

  • Cut off the top of the tomato and remove the insides. Fill with cooked sausage, crack in an egg and added shredded cheese.
  • Drizzle some olive oil over the top. Bake in oven at 425°F (218°C) for 15 - 20 minutes, depending on how well done you like your egg.
  • Season with some pepper and garnish with basil.
  • Enjoy!

Nutrition Facts : Calories 420 calories, Carbohydrate 5 grams, Fat 39 grams, Fiber 1 gram, Protein 12 grams, Sugar 3 grams

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 TOMATOES



Stuffed Tomatoes image

Provided by Sunny Anderson

Categories     appetizer

Yield 4 stuffed tomatoes (halves)

Number Of Ingredients 6

2 vine-ripened tomatoes
Salt
1/2 cup bread crumbs
2 tablespoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
1/2 cup grated Parmesan
1/4 cup olive oil

Steps:

  • Preheat oven to 400 degrees F. Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan line with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl mix together bread crumbs, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and 1/4 cup of the Parmesan. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

FRESH STUFFED TOMATOES



Fresh Stuffed Tomatoes image

Tomatoes, feta cheese, fresh spinach, fresh herbs and parmesan, mixed with a fresh lime/oil dressing make these stuffed tomatoes a really good summer snack or side dish. Sometimes we make it a meal with fresh baked baguettes and herbed butter.

Provided by TJW2725

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 large tomatoes, tops cut off, and hollowed out, insides reserved
20 fresh spinach leaves, stemmed and finely chopped
1 green bell pepper, finely chopped
4 ounces feta cheese, crumbled (marinated is good)
1 jalapeno, seeded stemmed, and finely chopped
1 bunch fresh basil
1 bunch fresh chives
1 bunch fresh thyme
1 lime, juice of
2 tablespoons olive oil
salt and pepper
4 ounces fresh grated parmesan cheese

Steps:

  • Chop the insides of the tomatoes and put them in a bowl (I leave the seeds out as best I can).
  • Destem the spinach and chop finely, add to the bowl. Do NOT use frozen spinach for this, if you can't get fresh, use rucola lettuce, or mangold or something else.
  • Add the bell pepper, feta, herbs, and jalapeno, mix well.
  • As for the herbs, use whatever is fresh in your garden, be creative!
  • Add lime juice, and oil, stir well and add salt and pepper to taste. Stuff the tomatoes with the mixture, and top with parmesan cheese.
  • Leave in the fridge for 20 minutes before serving.

STUFFED TOMATOES



Stuffed Tomatoes image

Tomatoes stuffed with goat cheese bring a bit of the Mediterranean to your backyard picnic.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 5

2 pounds large cherry tomatoes (about 24)
1 1/2 teaspoons extra-virgin olive oil
4 ounces fresh goat cheese
1 teaspoon chopped fresh marjoram or oregano
Coarse salt and ground pepper

Steps:

  • Heat broiler. Place tomatoes, stem side up, on a rimmed baking sheet and brush with oil. Broil just until skins blister, 1 minute. In a small bowl, lightly mash goat cheese and stir in marjoram. Season with salt and pepper. With a paring knife, cut a small opening in the top of each tomato; stuff with 1 teaspoon goat-cheese mixture.

Nutrition Facts : Calories 93 g, Fat 5 g, Fiber 1 g, Protein 4 g

EASY STUFFED TOMATOES



Easy Stuffed Tomatoes image

Tomatoes are stuffed with a mixture of stuffing, Parmesan and Italian dressing, then baked until tender in this weeknight-simple side.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 8 servings

Number Of Ingredients 4

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup KRAFT Grated Parmesan Cheese
4 large tomatoes
2 Tbsp. KRAFT Zesty Italian Dressing

Steps:

  • Heat oven to 350°F.
  • Prepare stuffing as directed on package. Add cheese; mix well.
  • Cut tomatoes in half; place, cut sides up, in 8-inch square baking dish. Brush with dressing; top with stuffing.
  • Bake 25 min. or until tomatoes are tender.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2.5 g, TransFat 1.5 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

STUFFED TOMATOES



Stuffed Tomatoes image

Provided by Ann Barry

Categories     side dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 pound mushrooms
6 medium tomatoes
1 small onion, minced
Salt to taste
2 tablespoons chopped parsley, plus parsley sprigs for garnish
2 tablespoons sour cream
9 raw cranberries

Steps:

  • Clean and boil whole mushrooms in salted water for 15 minutes. Drain and mince finely.
  • Wash tomatoes. Cut off a cap from the top of each and reserve. With a spoon scoop out the flesh and seeds.
  • Add the minced onion, salt to taste and sour cream to the mushrooms.
  • Fill the cavities of the tomatoes with the mushroom mixture. Decorate each with chopped parsley, and cover with the cap.
  • Dot each tomato all over with sour cream. Place tomatoes on a serving platter covered with a bed of parsley bouquets and decorated with clusters of raw cranberries.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 509 milligrams, Sugar 6 grams

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