Best 6 Grilled Stuffed Tomatoes Recipes
**Grilled Stuffed Tomatoes: A Flavorful and Versatile Summer Treat**
As summer's bounty of fresh, ripe tomatoes reaches its peak, it's time to celebrate with a dish that showcases their vibrant flavors and versatility: grilled stuffed tomatoes. This classic dish combines the smoky char of grilled tomatoes with a variety of fillings, from savory to sweet, creating a delightful and visually appealing meal. Whether you prefer a hearty vegetarian option, a protein-packed main course, or a sweet and tangy dessert, you'll find a recipe in this article to satisfy your cravings. From classic breadcrumb-stuffed tomatoes to unique creations like goat cheese and sun-dried tomato stuffed tomatoes, and even a sweet and savory grilled tomato stuffed with peaches and basil, these recipes offer something for every palate. So, fire up your grill and get ready to indulge in the deliciousness of grilled stuffed tomatoes.
TOMATOES STUFFED WITH GRILLED CORN SALAD
Beefsteak tomatoes are very meaty, and their size makes them perfect for stuffing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 8
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
Categories Salad Tomato Side Vegetarian Goat Cheese Corn Summer Grill/Barbecue Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
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
These tomatoes are good and make a pretty presentation. They can be made ahead also. ZWT Mid-West region (corn).
Provided by lazyme
Categories Corn
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 231.2, Fat 14.8, SaturatedFat 2.1, Sodium 22, Carbohydrate 25, Fiber 5, Sugar 9, Protein 4.5
GRILLED STUFFED TOMATOES
What a wonderful change of pace from the regular sides when we are grilling! These taste soooo good! This is from Down Home With The Neelys.
Provided by Scoutie
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
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
These tomatoes are good and make a pretty presentation. They can be made ahead also.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 35m
Number Of Ingredients 10
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
Provided by Rafael Palomino
Categories Mushroom Tomato Vegetable Appetizer Marinate Fourth of July Vegetarian Backyard BBQ Dinner Summer Grill Grill/Barbecue Party Advance Prep Required Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 9
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.
Tips:
- Choose ripe, firm tomatoes that are about the same size so they cook evenly.
- Use a sharp knife to cut the tomatoes in half crosswise, then scoop out the pulp and seeds with a spoon.
- Season the tomato halves with salt and pepper, inside and out.
- For the stuffing, use a combination of cooked rice, vegetables, herbs, and spices.
- Be creative with your stuffing ingredients - there are endless possibilities!
- Stuff the tomato halves with the stuffing, then top with grated cheese or breadcrumbs.
- Bake the stuffed tomatoes in a preheated oven until the tomatoes are tender and the stuffing is heated through.
- Serve the stuffed tomatoes hot or cold, as a main course or a side dish.
Conclusion:
Grilled stuffed tomatoes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover rice and vegetables. With so many different stuffing options to choose from, you can easily customize this dish to your liking. So next time you are looking for a healthy and flavorful meal, give grilled stuffed tomatoes a try!
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