Stuffedbakedbalsamicmozzarellatomatoes Recipes

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STUFFED AND BAKED TOMATOES



Stuffed and Baked Tomatoes image

Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.

Provided by Krista B

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 4

Number Of Ingredients 8

1 cup uncooked instant rice
4 large firm tomatoes
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped onion
1 tablespoon finely minced fresh parsley
½ teaspoon salt
1 clove garlic, finely chopped
1 teaspoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
  • Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
  • In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
  • Bake in preheated oven for 20 to 25 minutes.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 79.2 g, Fat 2 g, Fiber 3.8 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 319.5 mg, Sugar 7 g

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.

MOZZARELLA-STUFFED TOMATOES



Mozzarella-Stuffed Tomatoes image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 8

6 vine-ripened tomatoes
1 cup finely grated mozzarella cheese
1/2 cup unseasoned bread crumbs
1 tablespoon flat-leaf parsley leaves, minced
2 cloves garlic, minced
1/4 teaspoon oregano
1/4 cup extra-virgin olive oil
Fine sea salt and fresh ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.

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

BAKED TOMATOES STUFFED WITH CREAMY STOVETOP BACON MAC AND CHEESE



Baked Tomatoes Stuffed with Creamy Stovetop Bacon Mac and Cheese image

Provided by Kelsey Nixon

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Kosher salt
1 pound elbow macaroni
6 strips thick-cut smoked bacon, cut in 1/4-inch pieces
1/4 cup all-purpose flour
4 cups hot whole milk
Freshly ground black pepper
1 teaspoon dry mustard, or more as needed
8 ounces sharp Cheddar, shredded (2 cups)
8 ounces Muenster cheese, shredded (2 cups)
1 tablespoon hot sauce
4 beefsteak tomatoes
Kosher salt and freshly ground black pepper
1/4 cup panko
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley
Olive oil, for drizzling

Steps:

  • For the mac and cheese: In a pot of boiling salted water, cook the pasta until al dente; drain.
  • Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan.
  • Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper. You'll need 1 to 2 cups of mac and cheese for the tomatoes.
  • For the baked tomatoes: Set your oven rack to the middle position and preheat your oven to broil.
  • Using a paring knife, remove the tops of your tomatoes (the stem end), and then carefully hollow each one out with a spoon. You want to create a bowl, while removing all the seeds and some of the flesh, leaving about 1/2-inch of flesh in each tomato.
  • Season the inside of the tomatoes with salt and pepper. Then stuff each one with as much mac and cheese as you can, 1/4 to 1/2 cup.
  • Mix the panko, Parmesan and parsley together, and season with salt and pepper. Pile some of the breadcrumb topping onto each tomato. Each one will accommodate about 2 tablespoons of the topping. Now, drizzle the breadcrumbs with olive oil, so the panko browns up nicely.
  • Broil the tomatoes until the breadcrumb topping is golden brown and crispy, 2 to 3 minutes.

TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL



Tomatoes Stuffed with Fresh Mozzarella and Basil image

Provided by Colin Cowie

Categories     Blender     Cheese     Herb     Tomato     No-Cook     Mozzarella     Basil     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Vinaigrette
1 cup (packed) fresh basil leaves (from 1 large bunch)
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
1 tablespoon Dijon mustard
Salad
6 medium tomatoes with stems still attached
2 7-ounce balls fresh water-packed mozzarella cheese, drained, cut into 1/4-inch cubes
1 1/2 tablespoons coarsely chopped fresh basil
6 fresh basil leaves

Steps:

  • For vinaigrette:
  • Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
  • For salad:
  • Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
  • Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.

BAKED TOMATOES STUFFED WITH SALMON, GARLIC & CAPERS



Baked Tomatoes Stuffed With Salmon, Garlic & Capers image

I was looking for different recipes to use all the tomatoes this year from my garden and found this one. It's great but they are not good reheated.

Provided by Nimz_

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon capers, preferably packed in salt
1 lb salmon
3 1/2 tablespoons extra virgin olive oil
1 tablespoon chopped flat-leaf Italian parsley
1 teaspoon very finely chopped garlic or 1 teaspoon pressed garlic
2 tablespoons unflavored fine dry breadcrumbs
salt
black pepper, ground fresh
2 large firm ripe tomatoes, weighing approximately 3/4 pound each

Steps:

  • Drain the capers if packed in vinegar; soak, rinse, and drain if packed in salt.
  • Chop them fine.
  • Turn the oven on to 400.
  • Remove the salmon's skin, any loose membranes, and carefully pick out all bones.
  • Cut the fish into very small diced pieces and put in a bowl together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt and several grindings of black pepper.
  • Toss thoroughly.
  • Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow.
  • Pat the inside of the tomatoes with a paper towel to soak up excess juice, then stuff them with the salmon mixture, pressing it down lightly as you do so.
  • There should be enough to form a mound.
  • Sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops of the olive oil to grease the bottom of a baking pan.
  • Place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 30-35 minutes or until the salmon stuffing has formed a light golden crust.
  • Serve not piping hot, but lukewarm.
  • They are also good later, at room temperature.

Nutrition Facts : Calories 280.8, Fat 17.2, SaturatedFat 2.6, Cholesterol 52.1, Sodium 180.1, Carbohydrate 6.5, Fiber 1.4, Sugar 2.6, Protein 24.7

EASY SLOW COOKER MOZZARELLA-STUFFED MEATBALLS AND SAUCE RECIPE BY TASTY



Easy Slow Cooker Mozzarella-Stuffed Meatballs And Sauce Recipe by Tasty image

Here's what you need: crushed tomato, onion, garlic, dried basil, dried oregano, pepper, salt, beef, mild sausage, breadcrumb, onion, parmesan cheese, onion powder, garlic powder, dried thyme, dried oregano, salt, pepper, eggs, mozzarella cheese, whole milk, parsley

Provided by Tasty

Categories     Dinner

Yield 14 meatballs

Number Of Ingredients 22

7 cups crushed tomato
⅓ cup onion, chopped
2 cloves garlic, crushed
2 teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon pepper
½ teaspoon salt
1 lb beef
1 lb mild sausage
1 cup breadcrumb
⅓ cup onion, chopped
¼ cup parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon pepper
2 eggs
4 sticks mozzarella cheese, cut into 4-5 even pieces each
½ cup whole milk
½ cup parsley

Steps:

  • Combine all sauce ingredients in slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
  • Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
  • Take a golf ball sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
  • Place meatballs in slow cooker and submerge in sauce.
  • Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
  • Serve by itself or over pasta.
  • Enjoy!

Nutrition Facts : Calories 279 calories, Carbohydrate 20 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, Sugar 6 grams

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

STUFFED BAKED BALSAMIC MOZZARELLA TOMATOES



Stuffed Baked Balsamic Mozzarella Tomatoes image

Easy, Quick and oh so good. These can be made on the grill or in the oven. Fresh ingredients make this a great summer side dish. Now to make this easy ... a good store bought vinaigrette will work fine although you can you use your favorite, I just think a balsamic works better than just an Italian vinaigrette, but you can use want you want. Otherwise a little balsamic, olive oil, garlic, s/p and dijon mustard and you have the dressing. But either way, use what works best for you. This is an amazing side dish with anything. Great summer flavors. I did want to mention after one review, the use of FRESH mozzarella is key for this dish and a good quality beefsteak or something similar. And sometimes I do use fresh basil chopped to this but not always, but if I have it on hand I will add it. So I just added it to the recipe but it isn't necessary. Just if wanted. Optional. But the cheese is a must.

Provided by SarasotaCook

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

4 tomatoes, large ripe beefsteak
8 ounces mozzarella cheese (1 fresh mozarella ball, about 12 slices)
1 cup balsamic vinaigrette (home made or store bought)
1/2 cup dried breadcrumbs
1/2 cup parmesan cheese, grated
1 tablespoon kosher salt
1 teaspoon ground black pepper
3 tablespoons fresh basil, chopped fine (optional)

Steps:

  • Marinade -- Slice the mozarella into 12 slices and place in almost all the vinaigrette, just save a little (1/4 cup) for a drizzle on top of the tomatoes. Turn them over and coat well, cover with plastic wrap and let marinade at room temp for 1 hour.
  • Tomatoes -- For the tomatoes, cut the stem area out and then make 3 cuts, top to bottom, but not all the way through just so you can stuff the cheese slices into the cuts of the tomato. Salt and pepper the tomato well including in the cut areas.
  • Topping -- Mix the bread crumbs and parmesan with a little of the balsamic vinaigrette (just a tablespoon) to make a nice crumb topping.
  • Putting the tomatoes together. Stuff the each of the tomato cuts with a slice of the mozarella 3 per tomato, then drizzle the remaining vinaigrette over the tomato. Top with the bread crumb mixture and either grill for about 15 minutes or bake on a cookie sheet lined with foil for about 20-25 minutes until the cheese is melted and the bread crumbs are golden brown.

Nutrition Facts : Calories 300.8, Fat 17.2, SaturatedFat 9.8, Cholesterol 55.8, Sodium 2395.9, Carbohydrate 16.6, Fiber 2.2, Sugar 4.8, Protein 20.3

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MOZZARELLA-STUFFED ITALIAN BREADSTICKS | GREAT PARTY APPETIZER RECIPE!
2014-03-21 Meanwhile, preheat the oven to 425°F. In a small bowl, combine the remaining 1 1/2 Tbsp olive oil with the Italian seasonings, salt, and garlic powder. Mix until well combined. Gently brush the top of each breadstick with the olive oil mixture. Bake breadsticks in preheated oven for 22-25 minutes, or until tops are golden brown.
From spicedblog.com


MOZZARELLA CHEESE-STUFFED MEATBALLS RECIPE - THE SPRUCE EATS
2021-12-28 Heat the oven to 350 F. Line a rimmed baking sheet with parchment paper or aluminum foil, or spray with nonstick cooking spray. The Spruce. In a large bowl, combine the ground beef, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and freshly ground black pepper until thoroughly mixed. The Spruce.
From thespruceeats.com


MOZZARELLA STUFFED MEATBALLS - THE SALTY MARSHMALLOW
2018-02-28 Add a small amount of olive oil to a large pan and brown the meatballs on all sides. They should have a nice, crispy coating on the outside. Remove them from the pan and set aside on a plate. Next, make the sauce, add the canned, peeled plum tomatoes to a …
From thesaltymarshmallow.com


STUFFED TOMATOES - DINNER AT THE ZOO
2019-04-23 Other than that great recipe! Reply. Sara says. September 24, 2021 at 1:32 pm. Thanks for catching that it was a hold over from an older version of the recipe! Reply. Debbie says. August 10, 2019 at 2:38 pm. These came out really good and they look so great on the plate! Leftovers were also good! Reply. Taylor says. May 2, 2019 at 5:40 am. These look …
From dinneratthezoo.com


MOZZARELLA AND BASIL STUFFED TOMATOES RECIPE | COSMO APPLIANCES
Chop the flesh and set aside for the stuffing. Make the stuffing: In a medium bowl, add the chopped tomato flesh, mozzarella cheese, 1/4 cup of the parmesan cheese, basil, breadcrumbs, butter, garlic, salt, and pepper and stir to thoroughly combine. Bake: Using two spoons, fill the tomato halves with the stuffing.
From cosmoappliances.com


BAKED STUFFED TOMATOES RECIPE | MYRECIPES
Slice off top of each tomato; scoop out pulp, leaving shells intact. Chop pulp, and set aside. Invert shells on paper towels to drain.
From myrecipes.com


BAKED STUFFED TOMATOES WITH HERBS | BETTER HOMES & GARDENS
Directions. Step 1. Preheat oven to 400°F. Toss bread with 4 Tbsp. of the olive oil and spread on a rimmed baking sheet with the nuts. Bake 5 to 7 minutes or until bread is crisp and golden and nuts are toasted. Advertisement. Step 2. Halve the tomatoes. Remove and discard seeds.
From bhg.com


BAKED CHICKEN BREAST WITH CHERRY TOMATOES - THERESCIPES.INFO
Chicken Breasts with Cherry Tomatoes, Zucchini and Olives new www.williams-sonoma.com. Ingredients: 2 Tbs. olive oil 2 zucchini, trimmed and cut into 1/2-inch cubes 2 Tbs. chopped shallot 2 cups halved red and yellow cherry tomatoes or whole small cherry tomatoes, such as grape tomatoes or Sweet 100s, stems removed 1/3 cup pitted, coarsely chopped black …
From therecipes.info


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