Kathy's Baked Stuffed Tomatoes

Kathy's Baked Stuffed Tomatoes

21 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
KATHYP100
Recipe by  KATHYP100

“A quick and delicious side dish or snack. These stuffed tomatoes are as colorful as they are flavorful.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
  3. Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

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Reviews (21)

Rate This Recipe
KATHYP100
34

KATHYP100

I am the recipe author so am not rating the recipe. Just wanted to note that fresh spinach is a perfectly acceptable substitute for the arugula, and I use it frequently. My original recipe submission said spinach or arugula, but for some reason it didn't show up when the recipe was published. Other cheeses can be interchanged successfully as well.

veggie girl
16

veggie girl

I made this with what I had on hand, so I altered the recipe considerably. I wanted to rate this anyway to encourage people to try it. We loved it and next time we will definitely try the original version! When I made it I substited 5oz. frozen spinach for the arugula, ricotta for the feta and gruyere for the parmesan. I also added about a teaspoon of dried basil.

Amanda B.
9

Amanda B.

Although the flavor was great and this recipe was delicious, it was essentially a tomato filled with bean dip. Next time I'll probably throw i some diced tomatoes, couscous, sauted onions (etc..) into the filling. I think this would improve the texture.. But try it!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 303 cal
  • 15%
  • Fat
  • 19.9 g
  • 31%
  • Carbs
  • 23.3 g
  • 8%
  • Protein
  • 10 g
  • 20%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

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