STUFFED TOMATOES WITH RICE
Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
STUFFED TOMATOES
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
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
STUFFED TOMATOES
Steps:
- Preheat oven to 400°F.
- Rinse tomatoes and cut the tops off.
- Using a spoon, scrape out the insides of the tomato. Chop the insides and the tops.
- Cook sausage, onion and garlic in a skillet until no pink remains. Drain fat.
- Add tomato tops, white wine, tomato paste, salt, and Italian seasoning. Cook an additional 5 minutes or until most of the liquid has evaporated. Stir in rice and cook until heated through.
- Reserve 2 tablespoons mozzarella cheese and 2 tablespoons parmesan cheese for topping. Stir remaning mozzarella and parmesan into the rice mixture.
- Place tomatoes in a baking dish and gently fill with rice mixture (extra filling can be placed in the pan next to the tomatoes if desired . Top with remaining cheese.
- Bake 20-25 minutes or until tomatoes are cooked and filling is heated through. Do not overcook.
Nutrition Facts : Calories 439 kcal, Carbohydrate 31 g, Protein 18 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 66 mg, Sodium 743 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
STUFFED BAKED TOMATOES
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
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.
QUICK STUFFED TOMATOES
Yummy and quick stuffed tomatoes.
Provided by Alison
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degree C).
- Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.
- In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.
- Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.
- Place the tomato shells in an 11x7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until heated through.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 47.7 g, Cholesterol 1.3 mg, Fat 1.1 g, Fiber 6 g, Protein 11.4 g, SaturatedFat 0.2 g, Sodium 283.9 mg, Sugar 7.3 g
EASY STUFFED TOMATOES
Children aged 5-9 will love helping you prepare this lunch dish, almost as much as they'll enjoy eating them
Provided by Good Food team
Categories Lunch, Main course, Snack
Time 1h
Number Of Ingredients 6
Steps:
- Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
- Cut the mozzarella into chunks and snip or tear up the basil leaves.
- Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
- Put a few torn basil leaves into each one.
- Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
- Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.
Nutrition Facts : Calories 331 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.44 milligram of sodium
EASY STUFFED TOMATOES
Tomatoes are stuffed with a mixture of stuffing, Parmesan and Italian dressing, then baked until tender in this weeknight-simple side.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Prepare stuffing as directed on package. Add cheese; mix well.
- Cut tomatoes in half; place, cut sides up, in 8-inch square baking dish. Brush with dressing; top with stuffing.
- Bake 25 min. or until tomatoes are tender.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 2.5 g, TransFat 1.5 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
EASY COUSCOUS STUFFED TOMATOES
This recipe for Easy Couscous Stuffed Tomatoes is a great way to close out summer! Serve it along with The Best Whole Chicken in the Crock Pot and a simple spinach salad for a super quick and easy weeknight meal. The feta cheese mixed with couscous and topped with breadcrumbs really makes this a tasty dinner.
Provided by Lisa Leake
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F. In a medium pot, cook the couscous according to package directions.
- Meanwhile, slice the tops off the tomatoes and scoop out the pulp. You can save the pulp for another recipe (like tomato bisque!) or discard. Place prepared tomatoes in a rectangular baking dish and set aside.
- In a large bowl, combine the feta, garlic, oregano, lemon zest (if you don't have a zester or a microplane, try the smallest holes on your cheese grater), salt, and pepper. Add the couscous when ready and stir until well combined.
- Divide the couscous mixture among the 4 tomatoes (you may need to pack it in with the back of a spoon to fit it all).
- In a small bowl, toss the bread crumbs with the olive oil and sprinkle the crumbs on top of the stuffed tomatoes. Bake for 18 to 20 minutes or until golden brown on top.
Nutrition Facts : Calories 350 kcal, Carbohydrate 62 g, Protein 13 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 409 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
STUFFED TOMATOES
Steps:
- Preheat oven to 400 degrees F.
- Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
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