Baked Stuffed Tomatoes Recipe

Delicious as a main dish or serve as a side dish. These are made vegetarian style but you could add some bacon bits or cooked meat into the mix. Cooked browned ground beef or sausage works well. I've also used cubed ham before and that was also very good. If you want the dish to have an italian flare chop pepparoni into small pieces and use that in the dish. That works well also.
Photo by Michael I.
Adapted from mammasrecipes.org

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Adapted from mammasrecipes.org

Ingredients

  • 4

    ripe greenhouse tomatoes

  • 2

    tablespoons pine nuts OR 2 tablespoons chopped walnuts

  • 1

    tablespoon olive oil

  • 2

    garlic cloves, finely chopped

  • 1/4

    cup finely chopped red, yellow, orange, or green bell pepper

  • 1/4

    cup finely chopped onion

  • 1

    cup cooked rice OR you can take 1 cup of thawed frozen shredded hash brown potatoes which you have put in a paper towel and squeeze as much of the water out as possible before adding to your recipe

  • 3/4

    cup freshly grated parmesan cheese or 3/4 cup grated sharp cheddar cheese

  • 1

    tsp dried basil

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper (to taste)

Directions

Preheat oven to 350 degrees. Cut off upper fifth or so of tomato. Remove the innards of the tomato and the seeds and discard. Try not to puncture the wall of the tomato. Turn tomatoes upside down on a paper towel to drain. In a small skillet cook the pine nuts or the walnuts in olive oil over low heat until golden, this should take about five minutes. Be careful not to burn them and then place them in a medium-sized mixing bowl and set aside. Next add the garlic, bell pepper, and onions to the skillet and cook for approximately two minutes or until the onions and peppers are soft. Add to bowl. Now add the rice or shredded hash brown potatoes (see ***NOTE below if using the hash brown potatoes), basil, 1/2 cup of the cheese, and the salt and pepper to the bowl. Mix and spoon into tomatoes. ***NOTE: If you are using the hash brown potatoes, throw them in the skillet and brown them a little bit to crisp them up before you add them to the bowl. Place tomatoes in a greased shallow baking dish. Sprinkle with remaining cheese. Bake in 350 degree oven for 20 to 25 minutes or until tender. Broil for one or two minutes to toast tops if desired. If you are needing to bake more than 4 adjust the recipe accordiingly.

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