Best 6 Grilled Stuffed Tomatoes Recipes

TOMATOES STUFFED WITH GRILLED CORN SALAD

Steps:

• Pull back corn husks, leaving them attached at base of ear. Remove and discard silk; pull husks back over corn. Place ears in large bowl; cover with cold water. Let soak 10 minutes.
• Meanwhile, cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.
• Heat grill to high; lightly oil grates. Drain corn; arrange ears on grill. Cover and cook, turning occasionally with tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and cut kernels off cob; transfer to bowl with tomatoes.
• Add scallions, all but 2 tablespoons goat cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

STUFFED TOMATOES WITH GRILLED CORN SALAD

Steps:

• Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
• Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
• Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.

GRILLED STUFFED TOMATOES

Steps:

• Preheat the grill to medium heat.
• Cut the tomatoes and core them, removing all the seeds and juice.
• In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
• Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.

STUFFED TOMATOES WITH GRILLED CORN SALAD

Steps:

• Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
• Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
• Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.

STUFFED TOMATOES WITH GRILLED CORN SALAD

Steps:

• 1. Lightly oil grill racks. Prepare barbecue (medium-high heat). Grill corn and bell pepper until corn is tender and beginning to brown in spots and pepper is blackened, turning occasionally, about 12 minutes for corn and 15 minutes for pepper.
• 2. Enclose pepper in paper bag 10 minutes. Peel, seed, and chop pepper; place in large bowl. Cool corn, then cut kernels off cobs; add to bowl with pepper.
• 3. Cut tomatoes crosswise in half. Using melon baller or small spoon, scoop center of tomatoes into small bowl, leaving shell. Sprinkle inside of tomato shells lightly with salt; place cut side down on paper towels and let drain 30 minutes. Discard tomato seeds and juices in bowl; coarsely chop tomato solids and add to corn mixture.
• 4. Whisk oil, lime juice, lime peel, and garlic in small bowl to blend. Add to corn mixture. Mix in shallot, cilantro, and jalapeño. Season with salt and pepper. Spoon corn salad into tomato shells. (Can be made 4 hours ahead. Cover and chill.) Sprinkle cheese over and serve.

YELLOW TOMATOES STUFFED WITH GRILLED WILD MUSHROOMS AND PARMESAN CHEESE

Steps:

• In a medium bowl, combine the mushrooms with the olive oil, shallots, rosemary, and thyme; let sit for about 10 minutes.
• Light a fire in a charcoal or gas grill. Using tongs, remove the mushrooms from the marinade and grill until slightly softened and browned, about 2 minutes on each side. Set them aside. (You can also complete this step ahead of time, refrigerate the mushrooms, and then bring them to room temperature when you're ready to stuff the tomatoes.)
• Meanwhile, prepare the tomatoes so that you can use them to serve your salad in. Preheat the oven to 325° F. Using a sharp knife, slice the tops off the tomatoes either flat or in a zigzag pattern; you need them later so don't discard them. Using a melon baller or spoon, scoop out the insides. (You may want to save the insides for a sauce or another salad.) Set aside. Place the tomatoes into a 1-inch baking pan (you may have to adjust the bottoms-cutting carefully and only slightly-if they can't sit upright), with their tops. Bake until the skins start to wrinkle, about 15 minutes.
• When the tomatoes are finished, remove the tops and stuff with alternate layers of the mushroom mixture and the cheese. Place the tomatoes back into the oven (without the tops) just until the cheese starts to melt, about 5 minutes.
• Top each tomato with a bit of the mixed baby greens and a drizzle of the vinaigrette. Cover with the tomato tops, and serve.