BAKED STUFFED TOMATOES
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
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 BAKED TOMATOES
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
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 RECIPE BY TASTY
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
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
BAKED STUFFED TOMATOES
Stuffed tomatoes are a vegetarian summer dish. Cluster tomatoes are stuffed with a tasty rice filling and baked in the oven.
Provided by GialloZafferano
Categories First Courses
Time 1h40m
Number Of Ingredients 11
Steps:
- To prepare the stuffed tomatoes first wash the tomatoes, cut off the top and set aside 1 . With a small knife, cut the inner perimeter of the tomato and dig out the pulp with a teaspoon, collecting it in a bowl 2 . Pour the pulp into a mixer 3 .
- Blend the pulp to obtain a juice 4 . Place the tomatoes on a grill, salt them 5 and then turn them over to drain 6 .
- Now make the sauce: in a pan, heat the olive oil with garlic 7 , then, when the oil is seasoned, remove the garlic 8 and pour in the pulp 9 . Cook for 20 minutes over medium heat to reduce.
- In the meantime, cook the rice in boiling water 10 . When the pulp is almost cooked, add salt and pepper 11 . Chop the parsley and basil (well washed and dried) 12 .
- Remove the pan with the pulp from the heat once cooked, and flavor with chopped herbs 13 . Pour the resulting sauce into a bowl, add the rice 14 and season with grated Grana Padano cheese and Pecorino cheese 15 .
- Mix and set the filling aside 16 . Dice the scamorza cheese 17 and stuff the tomatoes, starting with a couple of tablespoons of rice 18 .
- Add 2 or 3 cubes of scamorza cheese, and fill up to and a little over the edge with another spoonful of rice 19 . The tomatoes are now ready to be cooked 20 . Place the caps on another baking tray 21 and cook them together with the stuffed tomatoes in a static oven preheated to 355° F (180° C) for about 50 minutes.
- When cooked, the stuffed tomatoes will be golden brown on the surface 22 , take them out of the oven together with the caps 23 and serve them hot together, garnished with basil leaves 24 !
Nutrition Facts : Calories 401 kcal, Carbohydrate 55.3 g, Sugar 12.4 g, Fat 12.7 g, SaturatedFat 5.88 g, Fiber 4 g, Cholesterol 34 g, Sodium 524 g
STUFFED TOMATOES
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
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
STUFFED TOMATOES
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
VEGGIE-STUFFED TOMATOES
This recipe is my wife's favorite, she loves when I cook it for her. The tasty, meatless stuffing is perfect for a side dish, but it's also filling enough for a whole meal. - Scott Szekretar, Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain., Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped. In large skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth; simmer, uncovered, until liquid is reduced by half, about 2 minutes. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese and basil., Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° until heated through, 15-20 minutes.
Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 234mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat your oven to 400°F, Gas Mark 6 (200°C.)
- Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
- Season the chicken breasts with salt, pepper and dried oregano.
- Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
- Stuff to the brim with the fillings
- Use a few cocktail sticks to hold the chicken together and place on a baking tray.
- Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
- Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
- Remove the cocktail sticks.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams
STUFFED TOMATOES
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 TOMATOES
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Cut the tops off of each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.
- Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.
- Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
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
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