Veggie Stuffed Tomatoes Recipes

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VEGGIE-STUFFED TOMATOES



Veggie-Stuffed Tomatoes image

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

2 medium tomatoes
1/2 small carrot
1/2 celery rib, sliced
1/2 small onion, peeled
1 small garlic clove, peeled
1/4 teaspoon dried oregano
2 teaspoons olive oil
1 tablespoon white wine or vegetable broth
1/3 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
3 to 4 fresh basil leaves, thinly sliced

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

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

VEGETARIAN BAKED STUFFED TOMATOES



Vegetarian Baked Stuffed Tomatoes image

I've made these twice, and they're irresistable! Everyone in the family loves them. I got this recipe from Simply Delicious Vegetarian, by Carla Bardi.

Provided by Cosima

Categories     Vegetable

Time 1h10m

Yield 20 tomato halves, 4-6 serving(s)

Number Of Ingredients 7

10 medium tomatoes
5 garlic cloves, finely chopped
1 cup finely chopped parsley
1/2 cup fine dry breadcrumb
1/2 cup freshly grated parmesan cheese
1/2 cup extra virgin olive oil
salt & freshly ground black pepper

Steps:

  • Cut the tomatoes in half, remove the seeds with your fingers, sprinkle with a little salt, and place upside down in a colander for 20 minutes.
  • Preheat the oven to 350 degrees.
  • Mix the garlic and parsley together in a bowl, add the bread crumbs and Parmesan, and, using a fork, work the oil in little by little. Season with salt and pepper.
  • Using a teaspoon, push the filling mixture into the tomato halves. Press it down with your fingers so that it sticks to the inside of the tomatoes (it will swell slightly in the oven and could overflow).
  • Place the filled tomatoes in a greased ovenproof dish and back until tender, about 35 minutes.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 412.2, Fat 32, SaturatedFat 6.2, Cholesterol 11, Sodium 314.9, Carbohydrate 24.5, Fiber 4.9, Sugar 9.2, Protein 10

STUFFED TOMATOES (VEGETARIAN)



Stuffed Tomatoes (Vegetarian) image

A great recipe to use up all the leftover tomatoes from your summers crop. A nice change from the usual green pepper recipe. I am sure that you will enjoy!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

8 firm large ripe tomatoes
1 onion, finely chopped
1 small avocado, peeled, pitted and finely chopped
2 garlic cloves, crushed
1/2 cup crumbled feta cheese
salt and pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano

Steps:

  • Set oven to 350 degrees F.
  • Grease a shallow baking dish.
  • Cut off stem ends of tomatoes and reserve.
  • Scoop out pulp, leaving flesh on walls and bottom; reserve pulp.
  • For stuffing: Combine onion, avocado, garlic cheese, salt and pepper.
  • Arrange tomato shells side by side in a casserole dish.
  • Fill with stuffing.
  • Replace stem ends.
  • Puree reserved pulp.
  • Stir in olive oil, lemon juice, oregano and water: pour over tomatoes.
  • Bake for 50 minutes or until done.
  • Serve tomatoes with their sauce.

Nutrition Facts : Calories 242.6, Fat 17.9, SaturatedFat 4.8, Cholesterol 16.7, Sodium 226.1, Carbohydrate 18.4, Fiber 6.6, Sugar 8.9, Protein 6.2

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