Best 5 Stuffed Tomatoes With Mozzarella Recipes
**Treat yourself to a culinary delight with stuffed tomatoes with mozzarella, a vibrant and flavorful dish that will tantalize your taste buds.**
This delectable dish features juicy tomatoes hollowed out and filled with a tantalizing mixture of creamy mozzarella, savory Parmesan cheese, aromatic basil, and a hint of garlic. Baked to perfection, the tomatoes burst with a symphony of flavors, complemented by a tangy sauce made from fresh tomatoes, onions, and herbs.
**Indulge in three irresistible variations of this classic recipe.**
1. **Classic Stuffed Tomatoes:** Experience the timeless flavors of this traditional recipe, featuring a simple yet satisfying filling of mozzarella, Parmesan, and basil, baked in a rich tomato sauce.
2. **Spinach and Feta Stuffed Tomatoes:** Embark on a journey of Mediterranean flavors with this variation, where succulent spinach and tangy feta cheese join forces with mozzarella in a flavorful filling, enveloped in a savory tomato sauce.
3. **Quinoa and Black Bean Stuffed Tomatoes:** Explore a wholesome and protein-packed twist on stuffed tomatoes, featuring a hearty filling of quinoa, black beans, and a blend of spices, topped with melted mozzarella and a zesty tomato sauce.
Each recipe offers a unique taste experience, catering to diverse preferences and dietary choices. Whether you're a fan of classic Italian flavors or seeking a healthier alternative, these stuffed tomatoes will leave you craving for more. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure that promises to satisfy your taste buds and nourish your soul.
MOZZARELLA-STUFFED TOMATOES
Steps:
- Preheat oven to 375 degrees F.
- Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.
STUFFED TOMATOES WITH MOZZARELLA
Topped with mozzarella, greens, corn, and torn bread, these halved tomatoes are hearty enough to serve as a vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
- Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt.
- Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.
Nutrition Facts : Calories 207 g, Cholesterol 9 g, Fat 11 g, Fiber 4 g, Protein 8 g, SaturatedFat 3 g, Sodium 424 g
TOMATOES STUFFED WITH FRESH MOZZARELLA AND BASIL
Provided by Colin Cowie
Categories Blender Cheese Herb Tomato No-Cook Mozzarella Basil Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- For vinaigrette:
- Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
- For salad:
- Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. (Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.)
- Invert 1 filled tomato on each plate. Pour vinaigrette into 6 shot glasses. Place 1 shot glass next to each tomato. Garnish each tomato with basil leaf.
GRILLED STUFFED MOZZARELLA TOMATOES
This is a appetizer or side dish(ish), great for summer parties and even served cold the day after for picnics. For super easy clean up, grill on a disposable aluminum pan, the kind you find at the dollar store...
Provided by BratGyrl
Categories Cheese
Time 50m
Yield 32 bites, 16 serving(s)
Number Of Ingredients 7
Steps:
- Halve tomatoes and scoop out insides leaving 1/2-inch thick shell.
- Chop pulp and set aside.
- Combine breadcrumbs, butter, basil, salt and pepper. Stir in cheese and tomato pulp.
- Fill tomato halves with cheesy breadcrumb.
- Spray cooking spray lightly on the bottom of aluminum pan.
- Place tomato halves in disposable pan and wrap top loosely with foil.
- If grilling, set over grill for at least 10 minutes.
- If oven baking, bake at 350° for 15 minutes and broil until cheese is browned and bubbly.
- Uncover and serve on pan with large sprigs of parsley or curly parsley.
Nutrition Facts : Calories 119.5, Fat 8, SaturatedFat 4.7, Cholesterol 26.2, Sodium 203.1, Carbohydrate 5.2, Fiber 1.4, Sugar 2.8, Protein 7.4
STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA
Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
- Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.
Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 2 g, Protein 9 g
Tips:
- Choose ripe, firm tomatoes for stuffing. This will help them hold their shape and prevent them from becoming too soft.
- Use a sharp knife to cut the tops off the tomatoes and scoop out the flesh. This will make it easier to stuff them.
- Don't overstuff the tomatoes. This will make them difficult to eat and may cause them to burst.
- Bake the tomatoes at a high temperature for a short amount of time. This will help them cook through without becoming too mushy.
- Serve the tomatoes immediately after they are cooked. This will ensure that they are at their best flavor and texture.
Conclusion:
Stuffed tomatoes are a delicious and versatile dish that can be enjoyed for lunch, dinner, or as an appetizer. They are easy to make and can be customized to your liking. With a variety of fillings to choose from, there's sure to be a stuffed tomato recipe that everyone will enjoy.
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