Best 10 Snappy Stuffed Tomatoes Recipes

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.

HERB STUFFED TOMATOES

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

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

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.

SNAPPY STUFFED TOMATOES

Steps:

• 1. Cut thin slice from stem ends of tomatoes. Remove pulp and seeds with melon baller or spoon.2. Mix remaining ingredients. Fill tomatoes with cheese mixture. Sprinkle with additional ground red chilies and sliced green onions if desired. Cover and refrigerate at least a hours to blend flavors but no longer than 48 hours.FOOD for THOUGHTWhen you're tired, any new thing can seem like a daunting task. To make filling the tomatoes easier, fill 5 or 6 roma (plum) tomatoes instead of the cherry tomatoes. No need to scoop out the seeds just make a hole in the tomato by making a cone-shaped cut near the stem end and removing the stem. Fill the tomatoes with the cheese mixture, and you're all set.NUTRITION FACTS: High in vitamins A and C low fiber1 SERVING: Calories 125 (Calories from Fat 65) Fat 6g (Saturated 4g) Cholesterol 20mg Sodium 260mg Potassium 320mg Carbohydrate 9g (Dietary Fiber 1g) Protein 8g % DAILY VALUE: Vitamin A 22% Vitamin C 24% Calcium 10% Iron 4% Folic Acid 24% Magnesium 4% DIET EXCHANGES: 1/2 High-Fat Meat, 2 Vegetable 1/2 FatFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STUFFED TOMATOES

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.

SNAPPY STUFFED TOMATOES

Steps:

• 1. Cut thin slice from stem ends of tomatoes. Remove pulp and seeds with melon baller or spoon.2. Mix remaining ingredients. Fill tomatoes with cheese mixture. Sprinkle with additional ground red chilies and sliced green onions if desired. Cover and refrigerate at least a hours to blend flavors but no longer than 48 hours.FOOD for THOUGHTWhen you're tired, any new thing can seem like a daunting task. To make filling the tomatoes easier, fill 5 or 6 roma (plum) tomatoes instead of the cherry tomatoes. No need to scoop out the seeds just make a hole in the tomato by making a cone-shaped cut near the stem end and removing the stem. Fill the tomatoes with the cheese mixture, and you're all set.NUTRITION FACTS: High in vitamins A and C low fiber1 SERVING: Calories 125 (Calories from Fat 65) Fat 6g (Saturated 4g) Cholesterol 20mg Sodium 260mg Potassium 320mg Carbohydrate 9g (Dietary Fiber 1g) Protein 8g % DAILY VALUE: Vitamin A 22% Vitamin C 24% Calcium 10% Iron 4% Folic Acid 24% Magnesium 4% DIET EXCHANGES: 1/2 High-Fat Meat, 2 Vegetable 1/2 FatFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

SNAPPY STUFFED TOMATILLOS

Steps:

• Cut a thin slice from stem ends of tomatillos. Remove pulp and seeds with melon baller or small spoon. Blot the insides of each with a paper towel. (Thanks to Hokieslady for the tip! :)).
• Mix cheddar cheese, corn, cream cheese, onions and 1 teaspoon of ground red chiles.
• Fill tomatillos with cheese mixture.
• Sprinkle with ground red chiles.
• Cover and refrigerate until serving time.

EASY STUFFED TOMATOES

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.