Goat Cheese Stuffed Tomatoes

Goat Cheese Stuffed Tomatoes

42 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Recipe by  TIA9370

“A recipe recommended by the goat cheese guy at my local farmers market. May also be cooked on the grill.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat the oven broiler.
  2. Slice the tops off of the tomatoes and hollow out by removing the seeds.
  3. In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
  4. Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

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Reviews (42)

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Summer 2007: This was really good and VERY easy! I did find that the stuffing was a bit "runnier" than I expected...next time I will add bread crumbs and more peppers to the mixture before stuffing the tomatoes to make it "stiffer". I probably used too much goat cheese. I added toasted pine nuts because I had some on hand and it was delicious! UPDATE 5/12/08: I made this again this weekend with vine-ripened tomatoes from the farmer's market...this time I did incorporate about 2 tablespoons of bread crumbs in with the goat cheese. We didn't have peppers on hand so I skipped those but again added toasted pine nuts. DELICIOUS!!!! The goat cheese consistency was PERFECT with the added bread crumbs. My boyfriend said it was the best meal he's ever had, we both LOVED these!!!! We used goat cheese that already had garlic and herb flavoring in it but if you have plain goat cheese you could add some yourself.



Good, but needs adjustments. The ratio of stuffing is not enough to fill the tomato (the recipe does not state the size of the tomato). I used a medium to large heirloom tomato. I would suggest after removing the seeds to rinse, sprinkle with salt and turn upside down to drain. I added a few tablespoons of panko bread crumbs in with the cheese. Next time I will add albacore tuna or grilled chopped chicken to up the protein.



This was so easy to make. I had rather large tomatoes so I used about 6 oz of goat cheese and about 3 tbsp of roasted red bell pepper that I roasted in the oven myself (brushed with olive oil and seasoned with just a wee bit of cracked pepper and kosher salt) Everyone in my house loved them. Next time I might add a little bit of roasted garlic to the goat cheese mixture for extra flavor but this was wonderful as is. Thanks for a great recipe.

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Amount Per Serving (4 total)

  • Calories
  • 210 cal
  • 10%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 10.4 g
  • 3%
  • Protein
  • 8.2 g
  • 16%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 292 mg
  • 12%

Based on a 2,000 calorie diet



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Provincial Tomatoes


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Parmesan Tomatoes