Recipes for "stuffed tomatoes"

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Cut the tops off tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out flesh. Place tomatoes in a small baking dish.

Combine diced tomatoes with green chiles, bread crumbs, and 1/3 cup of shredded cheese in a small bowl. Stir in smoked sausage pieces; mix well.

Spoon the mixture into tomato skins and top with remaining 1/3 cup of shredded cheese.

Bake stuffed tomatoes in preheated oven until tomatoes are warmed through and cheese has melted, about 15 minutes.

In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.

Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.

Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.

Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.

Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.

Wash and dry the corn. Place corn in a sturdy non-stick or cast iron skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.

Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon or in a food processor until there are no large chunks. Don’t totally puree it – just chop/mash it up.

Combine the mashed tomato mixture, brown rice, basil, corn and garlic. Season with salt and pepper. Add a small handful of the shredded cheese, reserving some for topping. Stir it all together until well-mixed.

Preheat broiler. Stuff the whole tomatoes with the tomato, rice, and corn mixture until rounded on the top. Top with shredded cheese. Broil for 3-5 minutes or until cheese reaches desired meltiness and tomatoes are heated through.

To make the 1/4 cup soft breadcrumbs, remove the crust from 1 slice of bread (preferably stale) and either pulse in a small food processor or shred with a fork until the bread resembles fine, sand-like crumbs.

Slice the tomatoes in half horizontally around the equator and use a spoon to scoop out the flesh. Be careful not to puncture the walls of the tomato, but if you do, the filling will plug the hole. Place empty tomato halves in a casserole dish or oven-safe skillet, and season with salt and pepper.

Using your hands or a spoon, separate the seeds from the scooped out tomato flesh and transfer the flesh to a cutting board. Discard the seeds and the tomato water. Chop the flesh and set aside for the stuffing.

In a medium bowl, add the chopped tomato flesh, mozzarella cheese, 1/4 cup of the parmesan cheese, basil, breadcrumbs, butter, garlic, salt, and pepper and stir to thoroughly combine.

Using two spoons, fill the tomato halves with the stuffing. Sprinkle filled tomatoes with the remaining parmesan cheese and drizzle with olive oil. Bake for 15 minutes, or until tomatoes are tender, then broil on high for 1 minute until the filling begins to bubble and brown.

Garnish with a few torn basil leaves and serve hot.

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Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.

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.

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.

Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

Preheat the oven broiler.

Slice the tops off of the tomatoes and hollow out by removing the seeds.

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.

Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

Cut tops off tomatoes; scoop out flesh with a melon baller, leaving ¼- to ½-inch-thick sides and bottoms. Discard tomato tops and flesh.

Brush the bottom of an air fryer basket with olive oil. Preheat the air fryer to 370 degrees F (188 degrees C) according to manufacturer's instructions.

Meanwhile, combine cooked rice, Parmesan cheese, goat cheese, walnuts, 1 tablespoon basil, and garlic in a bowl. Combine bread crumbs and 1 tablespoon olive oil in a separate bowl. Fill tomatoes with rice mixture; sprinkle with bread crumb mixture. Place stuffed tomatoes in the prepared air fryer basket.

Cook in the preheated air fryer until tomatoes are tender, filling is heated through, and topping is golden brown, about 15 minutes. Garnish with remaining 1 tablespoon basil.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Cut tops off of tomatoes; set aside tops. Scoop out pulp into a bowl and place hollowed tomatoes into the prepared baking dish.

Bring water to a boil in a saucepan. Remove from heat and stir in instant rice. Cover and let stand until water is absorbed, about 5 minutes.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; stir in tomato sauce and reserved tomato pulp. Bring to a boil, reduce heat to low, and simmer until thickened, 10 minutes.

Fill each hollowed tomato with ground beef mixture. Cover each filled tomato with a tomato top. Pour tomato juice over filled tomatoes for extra juiciness.

Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.

Cut off tops of tomatoes, leaving a corner still attached to create a lid. Scoop out insides of tomatoes and transfer to a large bowl; squeeze juices out of tomatoes.

Cut off tops of green peppers and reserve for later use; scoop out seeds and membranes.

Arrange tomatoes and bell peppers in an 11x17-inch baking dish.

Preheat the oven to 375 degrees F (190 degrees C).

Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground beef, soy sauce, seasoned salt, and black pepper. Cook until beef is browned and crumbly, 5 to 10 minutes.

Mix squeezed tomato insides and water into browned beef mixture; bring to a simmer and cook for about 15 minutes. Add rice and bring to a boil; remove skillet from heat.

Spoon beef-rice mixture into tomatoes; place tops onto filled tomatoes and arrange them into the baking dish with lid sides down.

Stuff bell peppers with beef-rice mixture and top with reserved lids; lay bell peppers sideways in the baking dish. Pour olive oil over stuffed tomatoes and bell peppers; season with salt and pepper.

Bake in the preheated oven for 30 minutes. Turn bell peppers and continue baking until bell peppers and tomatoes are softened, about 30 more minutes.

Preheat oven to 375 degrees F (190 degrees C).

In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.

Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.

Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat.

Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

Preheat oven to 400 degrees F (200 degrees C).

Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.

Carefully remove tomato insides with a spoon; discard tomato insides.

Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.

Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern.

Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.

Reduce oven heat to 350 degrees F (175 degrees C).

Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.

Preheat oven to 400 degrees F (200 degrees C).

In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.

Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.

In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.

Bake in preheated oven for 20 to 25 minutes.

Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).

Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.

Meanwhile, heat oil in a skillet over medium heat. Add ground beef and cook until evenly browned and crumbly, 7 to 9 minutes.

Hollow out bell peppers by removing and discarding the tops, seeds, and membranes. Slice the bottoms of the peppers if necessary to make sure they stand up straight.

Arrange peppers in a baking dish with the hollowed sides facing upward.

Prepare filling by mixing cooked beef, cooked rice, 1/2 of the tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.

Mix remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

Serve hot and enjoy!

Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut through to the other side. Open the 2 sides and spread them out like an open book. Place chicken and marinade into a large resealable plastic bag. Squeeze out excess air, seal the bag, and refrigerate for 30 minutes.

Preheat the oven to 500 degrees F (260 degrees C).

Lay opened chicken breasts on a broiler pan. Place 4 basil leaves on one half of each chicken breast. Top each with 2 to 3 tomato slices and 1 cheese slice, then fold chicken together to enclose filling. Fasten with toothpicks if needed. Wrap 3 bacon slices around each chicken breast.

Cook in the preheated oven for 15 minutes. Turn chicken and cook for 15 minutes more. Remove from the oven, sprinkle chicken with Parmesan, and continue cooking until cheese is melted, 2 to 3 minutes.

Rinse the sauerkraut in cold water. Squeeze out excess moisture and set aside.

Bring a large pot of salted water to a boil (1 tablespoon of salt for every 2 quarts of water). Add the whole green cabbage to the boiling water. Cover the pot, reduce the heat to maintain a simmer, and cook for 10 to 15 minutes, depending on the size of the cabbage.

Remove the cabbage from the water and let drain until it is cool enough to handle. Pull off as many large, unbroken leaves as you can and lay them on paper towels dry. If the inner leaves haven't cooked enough to bend easily, return them to the simmering water to cook a little longer.

Heat olive oil in a large skillet on medium-high heat. When the oil is hot, add the onions and sauté them until translucent and beginning to color. Add the garlic and cook half a minute longer. Remove from heat.

In a large bowl, place the ground pork, cooked rice, beaten eggs, paprika, marjoram, the cooked onions and garlic, salt, and several grinds of black pepper. Mix with your clean hands or a wooden spoon until just combined.

Working one at a time, place a couple tablespoons of the pork stuffing in the center of a blanched cabbage leaf. Start at the thick end of the leaf and fold the sides of the cabbage over the stuffing. Then roll up the whole cabbage leaf into a tight bundle.

Repeat with the remaining leaves until you have used up all of your stuffing.

Place the rinsed and drained sauerkraut in an even layer on the bottom of a 5 or 6 quart thick-bottomed pot, such as a Dutch oven. Place the cabbage rolls on top of the sauerkraut.

Mix the cup of water with the cup of tomato purée and pour over the cabbage rolls. Heat on high to bring the liquid to a boil, then reduce the heat to low, cover the pot, and cook the cabbage rolls on a low simmer for one hour.

Remove the stuffed cabbage rolls from the pot and place on a warm dish. Slowly stir the sour cream into the sauerkraut. Bring to a simmer and let cook for about 5 minutes.

Use a slotted spoon to lift the creamy sauerkraut sauce onto a serving platter. Arrange the stuffed cabbage rolls on top of the sauerkraut and spoon some sauce over them as well. Serve remaining sauce on the side.

Gather all ingredients.

Bring water and rice to a boil in a saucepan.

Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.

Meanwhile, bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

Combine ground beef, 1 cup of cooked rice, onion, beaten egg, 2 tablespoons of tomato soup, salt, and pepper in a large bowl; mix thoroughly.

Spoon about 2 tablespoons of beef mixture onto each cabbage leaf.

Bring one end of the cabbage leaf over the mixture.

Roll and tuck in the ends to prevent the filling from falling out.

Arrange cabbage rolls seam-side down in a large skillet over medium heat.

Pour remaining tomato soup over the rolls.

Cover and bring to a boil. Reduce heat to low and simmer, basting with the sauce often, until beef is cooked through, about 40 minutes..

Serve and enjoy!

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.

Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.

Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.

Heat remaining 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko and 1/4 cup Parmesan cheese.

Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.

Bake in the preheated oven until eggplant is tender, 45 to 50 minutes.

Place an oven rack in the lower third of the oven.

Lay a 16-inch sheet of parchment paper on the counter and dust it with flour. Roll the dough on the floured parchment paper to a 14-by-11-inch rectangle.

Layer the salami on the dough to within 1/2-inch of the edges, and overlap the slices so that no dough shows beneath the salami. Add provolone, followed by the ham, mozzarella, and then the peppadews. Finally, sprinkle with capers.

Brush the edges of the dough with egg. Using the parchment to help you, lift up one long end and start rolling. Continue rolling until the seam on the log is on the bottom. Pinch the ends so they don't open and tuck the dough under the roll.

Using the parchment paper as a sling, transfer the log on the paper to the baking sheet. Brush all over with egg and sprinkle with Parmesan. Use a paring knife to cut diagonal slits at 1-inch intervals all along the top.

Bake the stromboli for 15 minutes. Turn the oven down to 375°F and continue baking for 25 minutes, or until the log is golden and the cheese is oozing at the slits.

Cool on the pan for about 10 minutes. Cut into slices along the slits. Serve immediately while hot; stromboli is also delicious at room temperature.

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