Baked Stuffed Tomatoes

Baked Stuffed Tomatoes

65
AJRHODES3 17

"An easy and quick recipe for when tomatoes are abundant from your garden."

Ingredients

40 m {{adjustedServings}} servings 196 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
  3. Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
  4. Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

65
  1. 88 Ratings

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I've made these several times for Jason and myself as a light lunch or dinner. I've made them by Anita's original recipe, and I've also made the following changes: I've added shredded swiss ch...

Absolutely delicious! I did add my own seasonings (garlic, onion, pepper and italian) and once the tomato was stuffed, I topped with some bread crumbs, parm cheese and a little olive oil. Thanks...

I made lots of changes. We're vegetarian, so no bacon. Used feta instead of parmesan. Diced and sauteed: 1/4 onion, 1/3 red pepper, 1 yellow squash. Added to all of the tomato pulp (diced and li...