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
GROUND BEEF-STUFFED TOMATOES
See smiles all around when you bring these Ground Beef-Stuffed Tomatoes to the table. In addition to ground beef (or a ground turkey substitute), this Ground Beef-Stuffed Tomatoes recipes incorporates shredded cheese, fresh basil and panko bread crumbs.
Provided by My Food and Family
Categories Home
Time 34m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Heat oven 350°F.
- Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.
- Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan.
- Place tomato shells on foil-covered baking sheet; fill with meat mixture.
- Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil.
- Bake 12 to 14 min. or until heated through.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
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
AUTHENTIC BAKED FETA AND TOMATOES
For this delicious traditional Greek dish, feta and tomatoes along with a hot pepper are roasted until soft and melty.
Provided by OliveTomato.com
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven at 350 F (180 C)
- In medium sized baking dish spread the tomatoes.
- Drizzle 2 tablespoons over the tomatoes and toss.
- Place the feta in the center of the baking dish, sprinkle with oregano, black pepper and place the hot pepper on top of the feta. Drizzle with 1 tablespoon olive oil.
- Bake for 35 minutes. If adding pasta, start boiling it now and set aside.
- Remove from oven and smash the feta -tomato a bit before serving.
- Sprinkle with chopped mint before serving
STUFFED TOMATOES
Amazing way to enjoy tomatoes form your garden or the farmers market. The flavorful stuffing in the sweet tomatoes is a perfect flavor combination.
Provided by Recipe From Sharon Kaufman
Categories Side Dish
Time 1h25m
Yield 6-8
Number Of Ingredients 7
Steps:
- Lightly grease a baking dish (9x9 or 9x13) set it aside,
- Preheat oven to 350 degrees
- Hollow out the tomatoes (see pictures above) and lightly salt and pepper the inside of each one before placing it in the prepared baking dish.
- In a medium sauce pan, saute the celery and onion in the 4 tbsp of butter for 3-4 minutes or until slightly tender
- Pour in 1½ cups water and bring to a boil. Add the dry stuffing mix, cover with a tight lid and remove from heat. Let stand for 5 minutes
- Fluff stuffing with a fork and scoop it into the hollowed out tomatoes.
- Fill each tomato as full as you possible can, don't worry if little pieces of stuffing fall out into the baking dish, those become yummy and crispy during the cooking time.
- Place the tomato top back on each tomato and put a dollop of butter on each one (see picture)
- Bake for 1 hour in a 350 degree oven
- Enjoy
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
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.
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- Cut the tops off the tomatoes and remove the insides, leaving a quarter inch border. Season the insides with salt and pepper. Set aside.
- In a large skillet set over medium heat, cook the sausage until brown, about five minutes. Add the scallion whites and saute for another two minutes, or until they begin to soften. Add the spinach and cook until wilted. Transfer the sausage mixture to a bowl and add the feta, mint, salt, pepper, scallion greens, and orzo. Stir until thoroughly combined. Stuff a generous half cup of the mixture into each tomato – packing it down lightly.
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- Cut the tops off the tomatoes. Hollow out the insides of the tomatoes with a knife or grapefruit spoon. Discard the tomato seeds and pulp.
- Heat the olive oil in a large pan over medium high heat. Add the sausage, breaking up the sausage with a spatula. Cook for 5-6 minutes or until sausage is browned.
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- In a medium sized skillet, heat 2 teaspoons oil over medium heat. Add corn and scallion whites and cook until crisp-tender, about 3-5 minutes. Transfer to a medium sized bowl and add jalapeño, black beans, 1/4 cup of the cheddar, italian breadcrumbs and lime juice. Season with salt and pepper.
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- Combine remaining 1/4 cup cheddar, Panko breadcrumbs, greens of the green onions and 2 tsp. olive oil. Season with salt and pepper. Divide among the tops of the tomatoes. Tent baking dish loosely with foil and bake 10 minutes. Uncover and bake until tomatoes are soft and breadcrumbs are golden brown. Serve and enjoy!
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