Baked Stuffed Tomatoes

Baked Stuffed Tomatoes

63 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
AJRHODES3
Recipe by  AJRHODES3

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (63)

Rate This Recipe
David L. Wasson
50

David L. Wasson

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 cheese and chopped onions and red and yellow peppers as well as green. I've added a chopped, seeded jalapeno pepper to the mix. I've substituted cubed cooked ham and also cubes of kielbasa instead of bacon. And I've replaced the Parmesan with Ricotta for a richer filling. I'm convinced that there is no way to mess this recipe up-it turns out perfect every time. Thanks Anita-your recipe is great as is, but serves VERY well as a foundation for changes!

LINDA MCLEAN
31

LINDA MCLEAN

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 Anita!

DESNA
25

DESNA

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 lightly drained). Used fresh basil instead of what the recipe called for. Oh, and breadcrumbs instead of croutons. Really good!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 196 cal
  • 10%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 10.9 g
  • 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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