Reviewed: Jun. 18, 2011

I made this with dried basil and without the peppers. Came out great!!!

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Reviewer:

emiguin

Reviewed: Feb. 12, 2011

Awesome recipe. Tried it also with chicken mixed in.

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Reviewer:

JLutes7

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Cooking Level: Beginning

Reviewed: Oct. 20, 2010

This recipe is an excellent starter recipe. I stuck to the letter of the recipe and my husband and I both liked it a lot. (my tomatoes were kind of small so the amount of stuffing was perfect) We both felt that something was missing in the flavor of the stuffing... It was very tasty, but a little bland. I am thinking of chopping up some sundried tomatoes next time and adding it to the mixture along with a little extra salt and pepper. I will definitely be making this one, again, though!

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Reviewer:

KPAVLOVIC

Reviewed: Jun. 13, 2010

Very easy and yummy. Added breadcrumbs and parmesan cheese.

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Reviewer:

Lisamce

Reviewed: May 2, 2010

I made these as written. However, althought the taste was quite good, the proportions were off as others have suggested. I didn't even have very large tomatoes, but the filling did not come close to filling them up. However, great flavors- would recommend getting more goat chese and making extra filling. Also, as someone else said, they don't reheat well, so only make as many as you need at a time. Thanks for sharing your recipe!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Apr. 29, 2010

Just delicous!! I did make these with roma tomatoes and the next time I will use a larger bread crumb. Maybe croutons a bit smashed. Also will try to serve these over a bed of arugula. The goat cheese is so creamy when they come out of the oven. Great recipe to prepare ahead of time and pop in the oven when needed. A smaller tomato would be a great bit size app too!

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Reviewer:

COTECOTE

Cooking Level: Intermediate

Living In: Candia, New Hampshire, USA

Reviewed: Apr. 21, 2010

This is my favorite appetizer. For those who love goat cheese, this is an incredible treat - and easy to make! I used my toaster oven and they came out beautifully.

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Reviewer:

mrsgriffin

Reviewed: Mar. 27, 2010

Very good! As others mentioned, the goat cheese amount is a little skimpy. I had 3 smallish tomatoes and 4oz filled them perfectly. I added most of the fresh basil to the goat cheese/pepper mixture and just sprinkled a little on top after baking. Thanks for the recipe!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Mar. 27, 2010

This is FANTASIC!!! One of my favorites. The tomato itself tastes great in the over, anything tomato with basil is usually yummy. I use Italian breadcrumbs and throw in some garlic as well. What an awesome side! Could drizzle with vinegar as well.

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Reviewer:

Stephanie<3

Cooking Level: Intermediate

Living In: Matawan, New Jersey, USA

Reviewed: Mar. 22, 2010

5 star, all the way! I had leftover Goat Cheese from pizza's yesterday and wanted to use it up today. I used more roasted red peppers, and also seasoned the tomatoes with an italian seasoning mix...broiled about 8 minutes...YUM. I usually make tomatoes stuffed with risotto or cous cous, but this is wayyy better. Next time i might try a combo of risotto and goat cheese together. I also used PLUM tomatoes. They were cheapest, and I bought 7 of them...They're all gone now ;)

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