Best 3 Stuffed And Baked Tomatoes Recipes
When it comes to culinary delights, few dishes can compare to the savory flavors of stuffed and baked tomatoes. This classic comfort food combines the vibrant sweetness of ripe tomatoes with a myriad of delectable fillings, creating a symphony of flavors that tantalizes the taste buds. Whether you prefer a hearty meatloaf filling, a creamy spinach and ricotta combination, or a medley of Mediterranean vegetables, there's a stuffed tomato recipe out there to suit every palate. So, grab your aprons, preheat your ovens, and embark on a culinary journey to discover the best recipe for stuffed baked tomatoes!
Let's cook with our recipes!
BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME
Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
- Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.
Nutrition Facts : Calories 91 g, Cholesterol 9 g, Fat 6 g, Fiber 2 g, Protein 3 g, Sodium 123 g
STUFFED AND BAKED TOMATOES
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
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
LEMON, GARLIC, AND CILANTRO BAKED STUFFED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven 450 degrees F.
- For the baked stuffed tomatoes you need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups. To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup. You don't have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping take some care not to puncture through the bottoms of the cups. If you do puncture it, don't worry, it is not the end of the world, just keep moving forward. Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato cups while you make the filling.
- In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you're happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a rubber spatula or spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.
Tips:
- Choose ripe, firm tomatoes: This will ensure that they hold their shape when baked and won't get mushy.
- Use a variety of fillings: There are endless possibilities when it comes to stuffing tomatoes. Some popular options include rice, ground beef, sausage, vegetables, and cheese.
- Don't overstuff the tomatoes: Otherwise, they may burst open in the oven.
- Bake the tomatoes until they are tender: This usually takes about 30 minutes, but the time may vary depending on the size of the tomatoes and the filling.
- Serve the tomatoes hot or cold: They are delicious either way.
Conclusion:
Stuffed and baked tomatoes are a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover ingredients. With so many different stuffing options to choose from, there is sure to be a recipe that everyone will enjoy.
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