Best 17 Stuffed Baked Tomatoes Recipes

STUFFED BAKED TOMATOES

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.

BAKED STUFFED TOMATOES

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.

BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME

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.

BAKED FETA-STUFFED TOMATOES

Steps:

• Cut four large tomatoes in half.
• Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
• In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
• Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
• Bake at 350 degrees for 15 minutes.
• Garnish with Italian parsley sprigs.

BAKED STUFFED TOMATOES WITH GOAT CHEESE FONDUE

Steps:

• Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese.
• To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.
• Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.

KATHY'S BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
• Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

STUFFED AND BAKED TOMATOES

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.

BAKED STUFFED TOMATOES

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Slice off top of tomatoes.
• Using a spoon, hollow out the tomatoes keeping around an inch of tomato "meat (or whatever its called)" around the bottom and sides.
• Discard pulp.
• Turn tomatoes upside down on paper towel to drain.
• In a saucepan, heat oil, parsley, scallions, garlic, and breadcrumbs.
• Mix together until just heated through and moist.
• Place tomatoes in well oiled casserole dish.
• Fill with stuffing.
• Top each with a tablespoon of cheese.
• Brush tomatoes with oil.
• Bake for 45 minutes or until cheese is golden brown and tomatoes look done, baste with oil occasionally or when needed.
• Note: as many people have noted these can be very dry depending on what type of breadcrumbs you use or how long you cook them. I would recommend adjusting the amounts according to what you have read or personal preferences.

BAKED TOMATOES STUFFED WITH ORZO

Steps:

• Remove the center pulp and seeds from the tomatoes, hollowing them out well.
• Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.
• Preheat oven to 400-degrees. Melt the butter in a saucepan and saute the onion in it until soft; stir in the orzo, stirring well so each grain of pasta is coated.
• Pour in 2 cups of the chicken broth, stir well, and simmer until it is absorbed, adding more broth gradually until the orzo is about three quarters cooked; firmer than al dente.
• Blend in the Parmesan, stirring it in well. Spoon the orzo mixture into the hollowed tomatoes, filling them.
• Place the filled tomatoes in a casserole or baking dish with 1/2 cup of hot broth in the bottom of the dish.
• Bake, covered, for 15 minutes; remove the cover and cook an additional 10 minutes.

BAKED STUFFED TOMATOES TOPPED WITH MASHED POTATO

Steps:

• Mashed Potatoes:.
• Boil potatoes in salted water till tender.
• Drain and mash with the butter, mayonnaise and milk. Season with salt and pepper.
• Set aside.
• Prepare Tomatoes:.
• Cut tops off of tomatoes. Save lids as a garnish. Scoop out insides of tomatoes, leaving outer layer intact. Discard seeds, and dice pulp for use in filling.
• Sprinkle inside of tomatoes with salt, and invert onto paper towel to drain. Let sit inverted while you prepare filling, at least 20 minutes.
• Pre heat oven to 350 degrees Fahrenheit.
• Prepare filling:.
• Over high heat brown beef, carrots, onions, garlic and cook until golden brown, 8-10 minutes. Stirring often.
• Add the diced tomatoes that were set aside, salt, balsamic vinegar, pepper, oregano, and basil and stir in cook 2 more minutes. Add 1/2 cup of the mashed potatoes to the meat mixture and mix in, using as a binder.
• Stuff each of the hollowed, tomatoes with 1/4 of the filling, mound 1/4 of the mashed potatoes on the meat filling. Fork the potatoes so they have a texture: pour evenly the butter on each: then sprinkling the cheese.
• Place on parchment paper in a baking dish.
• Bake for 20 minutes until hot and then broil tops just to brown.
• Garnish by placing un-baked tomato top "lids" back on tomatoes at a slight angle, garnish with fresh basil or green onions.

LEMON, GARLIC, AND CILANTRO BAKED STUFFED TOMATOES

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.

BAKED SPINACH STUFFED TOMATOES

Steps:

• Slice off the top of each tomatoe, gently spoon out the seeds& pulp, Cut skin around the middle to prevent splitting when baked.
• Salt inside each tomatoe and invert them on a paper towelto drain for 30 minutes.
• Wash spinach and with just the water clinging to the leaves cook until just wilted, 5 minutes.
• Drain and squeeze out as much moisture as possible.
• Chop finely and set aside.
• In a large skillet over medium heat melt butter and saute onions, mushrooms and garlic until softened.
• Increas heat and add spinach, cook until moisture evaporates, Mix into the spinach mixture cream cheese half the pine nuts, parsley, tarragon lemon juice, Salt& Pepper.
• Pat tomatoe cavities dry, set upright ina shallow greased baking dish.
• Stuff tomatoes with the spinach mixture.
• Top with remaining pine nuts.
• Brush tops with the melted butter.
• Cover with foil and bake 350F degrees oven for 30 minutes.

BAKED STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Leaving a 1/2-in.-thick shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain. , Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add the tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45-50 minutes or until slightly thickened, stirring occasionally. , Add rice; mix well. Simmer 5-6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.

BAKED STUFFED TOMATOES

Steps:

• Cut tomatoes in half horizontally.
• Scoop out seeds and pulp; discard.
• Turn tomatoes up side down to drain on a paper towel.
• In a small skillet cook pine nuts over low heat, stirring until golden (5 minutes).
• Add spinach and garlic and cook for 2 minutes.
• Add rice, dill, cheese, salt & pepper. Mix together.
• Spoon into tomato shells.
• Top with buttered crumbs.
• Bake at 350° F for 20 - 25 minutes or until tender.

BAKED STUFFED TOMATOES WITH GOAT CHEESE

Steps:

• Cut a small slice on each end of tomato so they sit flat. Do NOT core tomato. Slice tomato in half horizontally. Use a knife to cut around the tomato and then remove all pulp to a bowl, ending up with a tomato shell 1/2 thick. Drain on paper towels upside down. Oil baking pan. Remove from tomato bowl all of tomato pieces without seeds and juice. Discard seeds and juice. Chop up tomato pieces. Put in bowl, add basil and goat cheese. Saute garlic and anchovies in butter and oil for 30 seconds. Add panko and stir for 2 min. so they get toasty. Add half of this mixture to tomato mixture and season w/ salt and pepper. Put mixture into tomato shells. When rest of panko mixture is cool stir the cheese into it and then top tomatoes with panko mixture. Bake at 375 for 20 min.

STUFFED BAKED TOMATOES

Steps:

• 1. Cut the stem ends out of the tomatoes and scoop out the pulp, leaving about a 1/2" shell. Remove seeds from the pulp, but save and chop any usable pulp.
• 2. Mix together the cooked quinoa, tomato pulp, garlic, onion, ricotta cheese, parmesan, basil, Italian seasoning, and a little salt and pepper to taste. Stuff this mixture into the tomato shells. This mixture should fill at least 4 tomatoes, but depending on the size of your tomatoes you may need to adjust the amount you put inside each one.
• 3. Arrange the tomatoes in a baking dish with sides touching, as it helps them stand upright. Another trick to getting them to stand upright is to nestle each tomato inside a half-inch ring of sliced onion or green pepper. It also makes the dish pretty.
• 4. Bake at 350° about 30 minutes, until tomatoes are soft and well done. You may top each tomato with a little alfredo sauce during the last 5 minutes of baking if you like, or you may pour the heated sauce over them after the tomatoes are on the serving plate.

BAKED STUFFED TOMATOES

Steps:

• 1. Wash and core the tomatoes, reserving their juices but not their seeds. A spoon works well for getting the tomato hollowed out evenly - or a small melon baller can be used. (Note: If you would like to use small tomatoes, as for an appetizer plate, just adjust ingredient quantities).
• 2. Remove the crust from the bread and discard - or feed to the chickens or birds!...roughly tear the bread into fairly small pieces.
• 3. Place the reserved juice in a bowl, add the bread, Parmesan Cheese, parsley, basil and salt and pepper and enough olive oil to make a moist, but NOT SOGGY filling.
• 4. Fill each tomato , mounding it nicely above the edge of the tomato. Sprinkle with a bit more Parmesan and place in a glass baking dish then into a moderate 350 degree oven. Bake for 20 minutes or until filling is hot and nicely browned and tomato is easily pierced with a fork.
• 5. These are good either hot or at room temperature. If you have leftovers don't try to freeze them, just bring them back to room temperature and eat within one day. (Note: I seldom have any leftovers! But when I do, I just chop them up and add them to ground beef for meatballs...works great!)