Kathy's Baked Stuffed Tomatoes Recipe - Allrecipes.com
Kathy's Baked Stuffed Tomatoes Recipe
  • READY IN 35 mins

Kathy's Baked Stuffed Tomatoes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

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 More Reviews

Most Helpful Positive Review
Sep 17, 2005

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.

 
Most Helpful Critical Review
Jun 06, 2008

The stuffing was good - although I doubled the amount of feta, used fresh spinach, and used a combination of shredded and grated parmesan cheese. Cooked for slightly more than 20 minutes. However, when I took the dish out of the oven there was water in the bottom and the tomatoes were soggy. Hubby wasn't a big fan.

 

27 Ratings

Sep 10, 2005

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.

 
Aug 12, 2009

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!

 
Apr 04, 2007

Love chick peas and love arugula so this was a perfect lunch for me. I added fresh garlic to the mix and some onion powder. I try so hard to get the right amount of fiber into myself everyday and this really helped and was delicious to boot! Thanks so much Kathy!!

 
Jan 08, 2006

One of the best recipes I tried this season. Naturally, I altered it a bit, using frozen spinach instead of arugula, probably about half again what was called for, and mixed some ricotta in as well as the feta and parmesan. So excellent. I will definately be making this again. Even the tomato haters liked it. It looks really impressive too.

 
Sep 01, 2008

These were pretty good. They did get a little watery and if I make them again I will put them on convection roast in my oven to bake them. MIL who is a vegetarian raved about them.

 
Aug 14, 2009

I subbed Basil for the Arugula but thought it was great recipe. My husband planted Yellow Stuffer heirloom tomatoes and they were perfect for this recipe.

 

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Nutrition

  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 495 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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