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Kathy's Baked Stuffed Tomatoes
SUBMITTED BY:
KATHYP100
PHOTO BY:
sanzoe
"A quick and delicious side dish or snack. These stuffed tomatoes are as colorful as they are flavorful."
RECIPE RATING:
Read Reviews
(15)
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PREP TIME
15 Min
COOK TIME
20 Min
READY IN
35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (15 ounce) can garbanzo beans
4 ounces trimmed arugula
1 tablespoon minced garlic
1/4 cup crumbled feta cheese
5 tablespoons grated Parmesan cheese, divided
1/4 cup olive oil
4 tomatoes, tops and pulp removed
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DIRECTIONS
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.
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REVIEWS
Reviewed on Sep. 17, 2005 by
KATHYP100
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KATHYP100
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.
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13 users found this review helpful
I am the recipe author so am not rating the recipe. Just wanted to note that fresh spinach is...
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Reviewed on Jan. 8, 2006 by
Katharsis
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Katharsis
Jan. 8, 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.
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5 users found this review helpful
One of the best recipes I tried this season. Naturally, I altered it a bit, using frozen...
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Reviewed on Sep. 10, 2005 by veggie girl
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veggie girl
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.
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5 users found this review helpful
I made this with what I had on hand, so I altered the recipe considerably. I wanted to rate...
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Reviewed on Apr. 4, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Apr. 4, 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!!
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3 users found this review helpful
Love chick peas and love arugula so this was a perfect lunch for me. I added fresh garlic to...
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Reviewed on Nov. 12, 2007 by
ebrunworth
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ebrunworth
Nov. 12, 2007
This recipe was great! These are perfect for a light dinner, and really they don't take that long to prepare. The only changes I made was omitting the arugula (I didn't have any) and using a mixture of mozzerella and parm cheeses. Thanks Kathy!
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2 users found this review helpful
This recipe was great! These are perfect for a light dinner, and really they don't take that...
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Reviewed on Sep. 1, 2008 by
sanzoe
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sanzoe
Sep. 1, 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.
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1 user found this review helpful
These were pretty good. They did get a little watery and if I make them again I will put them...
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Reviewed on Sep. 28, 2008 by
Kelly Krocker
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Kelly Krocker
Sep. 28, 2008
I really liked this recipe. It was a great way to use up some of the tomatoes from our garden. I also made the stuffed pepper recipe with this one and it was a nice combination. A great vegetarian meal!
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0 users found this review helpful
I really liked this recipe. It was a great way to use up some of the tomatoes from our...
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Reviewed on Sep. 5, 2008 by NashvilleVeggie
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NashvilleVeggie
Sep. 5, 2008
Delicious! Fun colors too! I did add salt and pepper and I wish there was another recipe suggested to use the insides of the tomatoes. Thanks!
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0 users found this review helpful
Delicious! Fun colors too! I did add salt and pepper and I wish there was another recipe...
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Reviewed on Jun. 6, 2008 by Lena
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Lena
Jun. 6, 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.
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0 users found this review helpful
The stuffing was good - although I doubled the amount of feta, used fresh spinach, and used a...
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Reviewed on May 6, 2008 by
Suzy C.
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Suzy C.
May 6, 2008
We all loved em.
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0 users found this review helpful
We all loved em.