Best 3 Stuffed And Baked Tomatoes Recipes
**Zesty Stuffed and Baked Tomatoes: A Culinary Journey of Flavors**
Brighten your table with a delightful twist on classic stuffed tomatoes! This culinary creation combines the natural sweetness of ripe tomatoes with a medley of tantalizing fillings. From savory meat-based stuffing to vibrant vegetarian options, these stuffed tomatoes offer a symphony of flavors to suit every palate. Embark on a culinary journey as we explore the diverse recipes within this article, each promising a unique taste experience. Discover the richness of Italian-inspired fillings, the comforting warmth of Mediterranean herbs, and the tangy zest of Middle Eastern spices. With step-by-step instructions and helpful tips, these stuffed and baked tomato recipes will transform your kitchen into a haven of culinary delight.
BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME
Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
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.
Nutrition Facts : Calories 91 g, Cholesterol 9 g, Fat 6 g, Fiber 2 g, Protein 3 g, Sodium 123 g
STUFFED AND BAKED TOMATOES
Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.
Provided by Krista B
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 79.2 g, Fat 2 g, Fiber 3.8 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 319.5 mg, Sugar 7 g
LEMON, GARLIC, AND CILANTRO BAKED STUFFED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 11
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.
Tips:
- Choose ripe, firm tomatoes for stuffing and baking. Roma tomatoes are a popular choice, but you can also use beefsteak, plum, or cherry tomatoes.
- Hollow out the tomatoes carefully, leaving a 1/2-inch thick shell. Use a sharp knife or a melon baller to remove the pulp and seeds.
- Season the tomato shells with salt and pepper, and sprinkle with olive oil. This will help to prevent them from drying out in the oven.
- For the stuffing, use a combination of cooked rice, ground beef or turkey, vegetables, and herbs. You can also add cheese, nuts, or dried fruits.
- Stuff the tomato shells loosely, leaving a little room for expansion. Top with additional cheese, if desired.
- Bake the stuffed tomatoes in a preheated oven at 375 degrees Fahrenheit for 25-30 minutes, or until the tomatoes are tender and the filling is cooked through.
- Let the stuffed tomatoes cool slightly before serving. They can be served as a main course or as a side dish.
Conclusion:
Stuffed and baked tomatoes are a delicious and versatile dish that can be enjoyed as a main course or as a side dish. They are perfect for summer gatherings, as they can be made ahead of time and served warm or cold. With so many different variations on the classic recipe, there is sure to be a stuffed tomato dish that everyone will enjoy.
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