Reviewed: Oct. 18, 2011

This is good but lacks something, I added a pinch of Cayenne pepper for some zip and it helped. The reviews said that their tomatoes were watery, When I removed the pulp I took a paper towel and blotted the inside of the tomato. I then added approx (1) Tablespoon of fresh dried bread crumb to the bottom and I also mix the bread crumbs into the hummus mixture. These came out perfectly baked.

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Reviewer:

ptulip

Reviewed: Aug. 13, 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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Reviewer:

Kate

Reviewed: Aug. 11, 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!

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Reviewer:

Amanda B.

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Cooking Level: Beginning

Reviewed: Jun. 2, 2009

I love every ingredient in this recipe, but I thought the proportions were out of whack. I eat a lot of "green"-tasting foods, but this tasted too green even for me--yet the overall flavor was bland. I think it needs less arugula and beans, and more feta and Parm for some saltiness. A lot of reviewers mentioned that their tomatoes were too watery--I used beefsteaks and they came out very firm.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Jan. 28, 2009

Maybe I did something wrong but this not good. I couldn't eat it. It was very dry. I drained the garbonzo beans, and used a mix of fresh spinach and basil in place of the argula. Was not nearly creamy enough. Also, tomatoes aren't in season so even that part wasn't good. Bummer :(

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Reviewer:

Spartanfoodie24

Reviewed: 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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Reviewer:

Kelly Krocker

Cooking Level: Intermediate

Reviewed: 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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Reviewer:

NashvilleVeggie

Cooking Level: Beginning

Reviewed: 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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Reviewer:

sanzoe

Cooking Level: Intermediate

Home Town: Minnetonka, Minnesota, USA

Living In: Excelsior, Minnesota, USA

Reviewed: Jun. 5, 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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3 users found this review helpful