Today was another one of those days I just didn’t want to leave the apartment. Cold and snowing outside, I decided to make a favorite vegetarian dish of mine. This stuffed tomatoes recipe is incredibly easy and fun to prepare. Use whatever vegetables and cheese you find in your fridge and throw together a delicious and satisfying dish.
You can be creative with the fillings, I used what I had in the kitchen. Mainly greens, some cheese and a few slices of old bread that I ended up making into homemade breadcrumbs. If you have any favorite stuffed tomatoes recipes (or stuffed bell peppers maybe??), please let me know and post a comment below!
Stuffed Tomatoes Recipe
2 large beefsteak tomatoes
3/4 cup greens, finely diced (I used a combination of kale and parsley)
2 cloves garlic, finely chopped
1/2 cup bread crumbs
1/4 cup mozzarella cheese, finely diced or shredded
1 tablespoon dried oregano
1/8 cup grated Parmesan cheese
salt and pepper, to taste
Preheat oven to 400° F. Grease a small to medium-sized casserole dish with olive oil and set aside.
Cut tomatoes in half horizontally and with a spoon, scoop the insides out and sprinkle with a little salt and pepper. Finely chop the reserved tomato pulp and place in a bowl. To the bowl, add the greens, garlic, bread crumbs (reserve a tablespoon to sprinkle on tops), cheeses, oregano, salt and pepper and mix well. Place tomato halves in your dish and fill each with the cheese and bread crumb mixture. Sprinkle each tomato with reserved bread crumbs and drizzle with olive oil. Bake for 25-30 minutes, or until tops are golden brown.
Total Time: 35-45 minutes
Yield: 4 servings